I went to the Culinary Institute of America and learned how to make all the fancy frostings. Swiss buttercream, French buttercream, Italian buttercream, you name it. They're delicious and absolutely have their place, but when I started making cakes for clients, I quickly realized that most people weren't asking for those frostings.
What they really wanted was that classic American buttercream frosting. The kind that reminds you of birthday parties, grocery-store cakes, and licking the frosting off the cupcake before eating it. Not to be confused with the light whipped icing many bakery cakes use, this frosting is rich and sweet, with that classic buttery flavor people know and love. Best of all, it comes together with just a handful of ingredients and is simple enough for any home baker to master.
If you're looking for something to spread this frosting on, there are plenty of good options. My Homemade Chocolate Frosting (Memere’s Recipe) is another family favorite if you're trying to decide between vanilla and chocolate frosting. For baked treats, this buttercream pairs perfectly with Chocolate Chipless Cookies when you want to turn them into sandwich cookies, and it's absolutely delicious spread over a batch of Brown Butter Blondies for an extra indulgent dessert.
Equipment
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Ingredients
- Shortening
- Salted butter
- Powdered sugar
- Hot water
- Vanilla extract
Directions
In your mixer bowl, beat the shortening and butter on medium-high speed until thoroughly blended. Then, lower the speed to low and gradually add the powdered sugar.
Once all the powdered sugar is mixed in, gradually add 1 tablespoon of hot water, one at a time, until you achieve your preferred consistency.
Then, stir in the vanilla extract and beat on medium-high speed for 5-8 minutes until the mixture is light and fluffy.
How do I serve my American Buttercream Frosting?
- Serve on your favorite cake or cupcakes, pipe it on, or spread it with a spatula. It is rich and creamy with the buttery smoothness you crave in a frosting.
FAQs (Because Life’s Too Busy for Guesswork)
Yes, if you would like to add color to your buttercream for aesthetics, you can. Simply add a few drops of food coloring to the frosting and mix. Start with 2-4 drops, then add a couple of drops at a time until you reach your desired color. Remember that food coloring goes a long way, so it is better to add it slowly. I prefer to use gel food coloring because it doesn't water down the frosting.
Though it has that rich, smooth, buttery vanilla flavor on its own, it does take on other flavors well, such as chocolate, cinnamon, peppermint, pumpkin spice, and much more. Pick an extract or cocoa powder and add it slowly until you reach the richness of flavor you desire.
The American Buttercream is a very neutral-flavored frosting when it comes to pairing with cakes and cookies. So much so that it is the traditional go-to frosting to use. The flavor complements all the other flavors used in baking without taking away from them.
To keep the buttercream from being lumpy or grainy, ensure that your butter is at room temperature before mixing. Another thing that can help is sifting the powdered sugar before adding it. This removes any lumps it has gained in storage and also allows it to blend in more evenly, helping prevent the grainy texture you sometimes get. The hot water will also help prevent the grainy texture.
What are substitutions that I can make?
- Shortening – If not available, you can replace it with additional room temperature butter.
- Salted butter – Salted butter is best to use; however, if you only have unsalted on hand, add 1/8 to 1/4 teaspoon of salt when you add the butter to the mixing bowl.
- Powdered sugar – This also goes by the name confectioners' sugar and can be found in most baking aisles close to the brown sugar.
- Hot water – Heavy cream or milk are also options.
- Vanilla extract – A homemade vanilla extract is a good choice. Another option is vanilla bean paste at half the called-for amount. Note that there will be little black flecks from the vanilla bean throughout the frosting.
How should I store my American Buttercream Frosting?
- American Buttercream Frosting should be stored in an airtight container in the refrigerator for up to 1 week.
- To freeze, place in an airtight freezer-safe Ziploc or container, removing as much air as possible. Freeze for up to 3 months and defrost in the refrigerator overnight before using again. After thawing, you may whip it again for a few minutes before using to bring back the light texture.
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American Buttercream Frosting
Equipment
- Measuring cups and spoons
- Mixer and bowl
- Spatula
Ingredients
- 1 cup shortening
- 1 cup salted butter at room temperature
- 11/2 pound powdered sugar
- 1-3 tablespoons hot water
- 2 teaspoons vanilla extract
Instructions
- In your mixer bowl, beat the shortening and butter on medium-high speed until thoroughly blended. Then, lower the speed to low and gradually add the powdered sugar.
- Once all the powdered sugar is mixed in, gradually add 1 tablespoon of hot water, one at a time, until you achieve your preferred consistency.
- Then, stir in the vanilla extract and beat on medium-high speed for 5-8 minutes until the mixture is light and fluffy.
