Classic American Buttercream Frosting

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Fluffy, sweet and perfect for piping, this classic buttercream is right at home on cupcakes, cake, cookies or sandwiched between two graham crackers!

      Homemade frosting is super simple to make and tastes so
much better than those tubs.  If you are looking for an easy recipe with very few steps and only a handful of ingredients, American buttercream is for you. This frosting is perfect for piping shapes and borders, it spreads over cakes well too.  It is versatile and delicious too!

    There are few things simpler than American buttercream.  It
makes you wonder why you ever bought one of those tubs of frosting.

    This buttercream is made from only 4 ingredients, most of which
you probably have anyway.  It is light and fluffy and oh so good!

    Plus it is really adaptable.  You can change the extract to
match your mood.

     Make it a little thinner for spreading or thicker for piping.  Or you can just dip in a graham cracker and call it a day!

    By now I am sure you know I love my frosting.  I love experimenting with different flavors and textures too.   

    But there is just something about a classic buttercream that makes
it a necessary part of your arsenal no matter how many other frosting recipes you try (and love!)   

     Once you master this basic recipe, you can do anything your heart desires! There are no limits to how many variations you can make.  

     If you like buttercream but want to switch it up a bit, you may like my sweetened condensed milk buttercream.  Or there is the white chocolate buttercream that is amazing too.    

       Of course there is chocolate buttercream and marshmallow buttercream as well.  You better start baking a bunch of cakes so you can try them all!  

Storing your frosting:

American buttercream can be stored at room temperature for up to two days.  Just make sure to keep it covered so it doesn’t form a crust.  

For longer storage, place in an airtight container in the refrigerator for up to two weeks or freeze for up to two months. Just bring the frosting to room temperature and whip before using.  

Tips for making the best frosting

   Make sure your butter is soft when you start. It should be soft enough to dent with your finger, but not so soft that it’s greasy and wimpy. 

    The temperature, humidity and your desired consistency will affect how much milk or cream you will need to use. Just add it a bit at a time until you get to where you want it to be. 

    When you get close, really start adding just a tiny splash at a time. It takes a lot of sugar to undo it if you go too far.

    If your frosting tastes too sweet, add a 1/2 teaspoon of lemon juice and a pinch of salt. It’s not enough to taste, just enough to bring back the sugar a bit.

    Feel free to play with flavors and textures and find your best mix. Sometimes its fun to play with your food!

Watch me use this frosting to decorate a sunflower cake

Click the image below to see me take a simple white cake and this buttercream and turn it into a super simple sunflower cake. It is fun and easy!

If you are a frosting fanatic like me, check out my Frosting 101. It goes through the different types of frosting and links to all
sorts of delicious recipes!

Check out these fun twists on American Buttercream

White chocolate buttercream frosting recipe is one of my all time favorites and I LOVE frosting, so I don’t say that lightly.  It is so creamy, fluffy and fun and the white chocolate flavor really carries through!

Sweetened condensed milk buttercream is super simple and adds that little bit of something extra you can’t quite put your finger on. It is rich, creamy and oh so good.

Creamy peanut butter buttercream with a hint of brown sugar is perfectly fluffy and delicious. Pipe it on your favorite cake or cupcakes for an extra special treat.

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