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American Buttercream Frosting - Simple, Sweet, and Reliable

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Unsalted butter (1 cup/226 g), softened to room temperature
  • Powdered sugar (also called confectioners’ sugar), 4 cups/480 g, sifted
  • Heavy cream or whole milk, 2–4 tablespoons
  • Pure vanilla extract, 2 teaspoons
  • Fine salt, 1/8–1/4 teaspoon, to taste
  • Optional add-ins: Almond extract, cocoa powder, lemon zest, gel food coloring

Method
 

  1. Soften the butter: Let butter sit at room temperature until it yields to a gentle press but isn’t greasy. Slightly cool butter whips best.
  2. Beat the butter: In a stand mixer with the paddle (or a hand mixer), beat butter on medium for 2–3 minutes until pale and creamy. Scrape the bowl.
  3. Add sugar gradually: With the mixer on low, add powdered sugar 1 cup at a time. Mix on low until mostly incorporated to avoid a sugar cloud.
  4. Flavor it: Add vanilla and salt. Mix on low to combine.
  5. Adjust consistency: Add 2 tablespoons cream. Beat on medium-high for 1–2 minutes until fluffy. If it’s too thick, add more cream 1 teaspoon at a time. If too loose, add a spoonful of sugar.
  6. Whip and smooth: Increase to medium-high and whip for 30–60 seconds for extra lightness. Don’t over-beat or it can trap too much air and create bubbles.
  7. Taste and tweak: Adjust salt or vanilla. For chocolate, beat in 1/3–1/2 cup sifted cocoa powder and add an extra splash of cream.
  8. Use or store: Frost your cooled cake or cupcakes right away, or cover and store as noted below.