American Buttercream
Creamy, smooth American buttercream made with butter and confectioners’ sugar. Perfect for cakes, cupcakes, and cookies!
Ingredients
- 2 cups (4 sticks) unsalted butter, room temperature
- 8 cups confectioners' sugar, sifted
- 1 pinch kosher salt
- 2 teaspoons vanilla extract
- 1 - 3 tablespoons whole milk, as needed
Instructions
- Place the room temperature butter into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 to 3 minutes, until the butter is completely smooth, pale, and slightly fluffy.
- Stop the mixer and scrape down the sides and bottom of the bowl to make sure everything is evenly mixed.
- With the mixer on low speed, gradually add the sifted confectioners’ sugar, about 1 cup at a time. Allow each addition to incorporate before adding more. This helps prevent clumping and reduces mess.
- Once all the confectioners’ sugar is added, add the salt and vanilla. Mix on low speed until all ingredients are combined.
- Increase the mixer speed to medium-high and beat for 3 to 5 minutes, or until the buttercream is very smooth, creamy, and light in texture. Scrape down the sides of the bowl halfway through to ensure even mixing.
- Check the consistency. If the buttercream is too thick or stiff, add whole milk 1 teaspoon at a time, mixing after each addition, until it reaches your desired texture. For piping or cupcakes, you'll want it soft but still firm enough to hold its shape. For frosting a cake, a slightly looser consistency is ideal.
- Use immediately or store in an airtight container in the refrigerator for up to 1 week. When ready to use, bring the buttercream back to room temperature and re-whip in the mixer until smooth and fluffy again.