American Buttercream Frosting
What I love most about my simple and delicious American buttercream Frosting recipe is how perfectly smooth it comes out. It’s fluffy, creamy, not overly sweet frosting that’s so good, you could eat it with a spoon!
This recipe is a classic buttercream frosting is a tried-and-true recipe that can be easily colored and flavored and use to fill and frost cakes or pipe on top of cupcakes. It has so many different uses!
Crash course on perfect American Buttercream Frosting.
Here’s the most important things you need to know about making the very best buttercream frosting.
Softened Butter
Make sure your butter is soft! If you store your butter in the fridge, microwave it for 10 seconds at a time, flipping it over each time until it’s soft. Not melted. You want it to be soft enough that if you press on it with your finger there’s a little resistance, but your finger can make a dent.
Sift your powdered sugar.
This will ensure your frosting is smooth, has no lumps and pipes well with no lumps of sugar to block your piping tip.
Milk
Do not use the milk in this recipe if it’s a warm day. It will soften your frosting to the point where it is not pipeable. You can leave it out.
What tools to use
To make this frosting you can use a stand mixer fitted with a paddle attachment, or an electric hand mixer. You won’t be able to make this frosting with a hand whisk. There’s too much whisking time.
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
This is my NEW American Buttercream Frosting recipe!
Despite this frosting being a simple recipe, it’s an ever evolving one. And there’s always new ways to make it even better. That’s why I’ve chosen to update my recipe. Because believe it or not, I’ve learned a fair bit about how to make the very best American Buttercream Frosting in the 6 years since I first posted it on thescranline.com!
In this recipe I’ll be going through:
- My top tips to getting perfectly smooth frosting.
- Answering your most asked questions like:
- What to do in warm and cool climates
- How to prevent crusting
- How to use this frosting, and
- How to color and flavor it
What does American Buttercream Frosting taste like?
Smooth, creamy and not overly sweet. I use half the amount of powdered sugar than most other people do which results in a frosting that is smoother and has a focus on flavor rather than being an overly thick and sweet paste. Although this recipe can hold it’s shape, it is a little softer than other buttercream frostings. To make it stiffer, you can add another cup / 155g of powdered sugar.
How is it different to Swiss Meringue Buttercream Frosting?
The main difference is that American buttercream Frosting doesn’t use egg whites!
- American Buttercream frosting is a really simple frosting to make using only 5 ingredients. It’s an all-purpose frosting that you can use to frost most desserts including cookies, cakes and cupcakes.
- Swiss Meringue buttercream is made completely differently. It starts by making a gently cooked meringue instead of powdered sugar which results in an ultra-smooth frosting. It is also much whiter in color. However, there are a fair few more steps to making Swiss meringue buttercream. This frosting is perfect for covering cakes if you want to get super sharp edges.
Both frostings work in similar ways when it comes to be being used. Both react to heat poorly, Swiss meringue buttercream frosting is much softer and will melt quicker.
What is American Buttercream Frosting used for?
- Filling and frosting cakes– you’ll get a nice smooth edge but an even smoother one using my Swiss Meringue Buttercream Frosting!
- Frosting cupcakes– this frosting is perfect for nice tall frosting swirls that hold their shape. If you want to try my cupcakes, check out my Chocolate Cupcakes and Vanilla Cupcakes!
- Bright Colored Frosting – getting bright, vibrant colored frosting is really easy using food gel coloring. For even brighter colors, color your frosting the day before you use it. The color deepens and intensifies!
- Buttercream Decorations – this frosting is nice and soft. But stiff enough to hold it’s shape which makes it perfect for things like my Cactus Garden Cupcakes or my Magic Mushroom Cake.
What are the ingredients I need?
Butter
There are a couple things you need to know about the main ingredient to Buttercream frosting:
- Use unsalted butter – You could use salted butter, but typically salted butter contains too much salt which is why we add salt to a recipe when using unsalted butter. It means you’re in control of the salt levels. Salted butter can also result in an over-aerated frosting which is fluffy, but not as easy to get smooth.
- It needs to be softened – Make sure your butter is softened. It’s the best way to get perfectly fluffy results. If you keep your butter in the fridge or it’s cold where you are, microwave it for 10 seconds, then flip over and microwave for another 10 seconds. It should be soft enough that if you press your finger to it, it will have some resistance but easily make a dent. You don’t want any of your butter to melt so take care when microwaving as the center heats up first.
- Brand – Use any brand you like, but like with most things, simple recipes require good quality ingredients. I use New Zealand Butter. It has a higher fat percentage which results in a creamier buttercream frosting.
Salt
I used fine salt. Using salt in this recipe is optional, but adding salt does two things. It cuts through the sweetness of the buttercream, and it helps elevate the flavor of the frosting.
Vanilla Extract
Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own! Alternatively, you can use vanilla bean paste which is perfect if you want to show that there’s good quality vanilla in the frosting because people will be able to see the little vanilla bean flecks.
Milk
Some recipes call for heavy cream, but honestly, milk works perfectly here. I like to use warm milk to help smooth out the frosting. Just keep in mind, it softens the texture, so if it’s warm where you are, you might want to leave it out to keep your frosting nice and firm.
Powdered sugar
I use regular powdered sugar in this recipe. You can use powdered sugar with or without corn starch added. You want to make sure you run your powdered sugar through a sieve to ensure there are no lumps in the frosting. It will result in a smoother frosting that pipes better without the risk of sugar lumps blocking your piping tip.
How to make American Buttercream Frosting
1. Add your softened butter, salt and vanilla extract to a large bowl. If using a stand mixer fit it with the paddle attachment. Beat on high speed for 5 minutes until pale and fluffy.
2. Scrape down the bowl and add all of the sifted powdered sugar and begin beating on low speed. When no dry ingredients are showing, turn the speed up to high speed and beat for 10 minutes.
3. Add the warm milk and beat on medium speed for 5 minutes.
To make a smoother frosting
- Add half of the frosting into a heatproof bowl and microwave for 10 seconds or until jiggly (not melted) in the center. Add to the rest of the frosting and beat on medium speed for a couple minutes.
- Right before using or adding to a piping bag, use a spatula to beat the air out of the frosting until smooth. Alternatively, you can leave in the mixer on low speed until ready to use, up to 10 minutes.
Top Tips to making ULTRA-SMOOTH American Buttercream Frosting
I’m going to share some easy tips to make frosting super smooth. They’re my secrets to getting a lucious smooth buttercream frosting even if you chilled your frosting or made it a long time before using it:
TIP 1 – Melting your frosting
If it’s cold where you are or you’re trying to re-whip and freshen up frosting you’ve made ahead of time that was kept in the fridge, add half of the frosting into a heatproof bowl and microwave for 10 seconds. It won’t be melted, but if you shake the bowl a little it’ll be jiggly in the center. Then add it back to your frosting and beat on medium speed for a couple minutes.
The idea here is to soften half the frosting a lot by heating it slightly then adding it to the rest of the frosting and mixing in. It results in a smoother frosting.
TIP 2 – Adding warm milk
You do this by adding milk that is lukewarm (not hot!) to the frosting. This is another great way to smoothen out cold frosting or over-aerated frosting. You won’t need to do TIP 1 if you do this. Take care to not overheat your milk or you will melt your frosting. You don’t want to do this is it’s warm where you live.
TIP 2 – Beating out the air
Right before using or adding to a piping bag, use a spatula to beat the air out of the frosting until smooth. Alternatively, you can leave in the mixer on low speed until ready to use, up to 10 minutes.
SECRET BONUS MEGA TIP!
Yeah, there’s always a secret tip and this is one of my favorite ways to smoothen out frosting. This is something you do if you’ve just made fresh frosting or if you’ve re-whipped chilled frosting to freshen it up. Once you’re finished, if there are large air bubbles in the frosting, mix it in your stand mixer using a paddle attachment or using an electric hand mixer on the lowest speed until the frosting is smooth. This usually takes about 5 minutes and is easier if you have a stand mixer.
Please note: Step 1, 2 and the bonus step will soften your frosting so don’t use if it’s a really warm day.
How much frosting does this recipe make?
This frosting recipe makes one batch of frosting. One batch is enough:
- Cupcakes – This batch makes enough frosting for about 24 cupcakes with a medium swirl on top.
- Cakes – To fill and frost an 8-inch, 3-4 layer cake (including a thin crumb coat), you’ll need to double the recipe. The exact amount depends on how thick you like to go with the frosting between the layers!
How do I color my buttercream frosting?
The best way to color this frosting is using Food Gel Coloring. To get the absolutely brightest, deepest and most vivid colors, color your frosting the day before you frost it.
How do I flavor my buttercream frosting?
You can easily flavor this frosting and there are a number of ways to do it!
Freshly pureed fruit – you can use pureed berries to mix into this frosting. Just take care not to add too much otherwise your frosting will split.
Essences and extracts – I use the Roberts Brand flavorings and the Queen brand extracts.
Freeze dried powders – This could be freeze dried crushed raspberries and strawberries. They also help give you a natural color tint.
My Top Tips for making the very best frosting!
- Make sure you scrape down the bowl each time you stop the mixer. It will ensure everything is mixed evenly.
- Sifting your powdered sugar will ensure there are no lumps which will make piping your frosting easier.
- If you’ve chilled your frosting, you can re-whip it to make it smooth and pipeable. The best and quickest way to do this is by adding half of the frosting into a heatproof bowl. Microwave it for 10 seconds. It should be jiggly in the center but not melted. If it’s still stiff, mix it with a spoon and then microwave for another 5 seconds until it’s jiggly. Add it back into the rest of the frosting and beat on medium speed for a couple minutes until smooth.
- If you want bright, vibrant colored frosting – color it the day before you use it using colored food gel. The color soaks into the frosting and becomes deeper and brighter the next day. This is the best way to get vibrant red frosting for valentine’s day. If you’re after a red cupcake, give my Cherry Cherry Boom Boom Cupcakes a go!
Commonly Asked Questions about making Buttercream
How to get smooth buttercream frosting:
Warm your milk
Tip 1: When making fresh frosting, add some warm milk to the frosting as you’re making it to help soften it and smoothen it out.
Beat the air out!
Tip 2: After having made fresh frosting, having re-whipped frosting that was made ahead of time and if it’s a warm day, Use a spatula to beat out air from freshly made frosting by hand until smooth.
Warming your frosting
Tip 3: If using frosting that is chilled from the fridge or if it’s a cold day, add half of the frosting to a heat proof bowl and microwave for 10 seconds or until it’s jiggly in the center (not melted).
How do I make Chocolate flavoured buttercream?
Easy!
- Add 1/2 cup (50g) cocoa powder in with the powdered sugar. Make sure it’s sifted.
- Melt 1 cup (210g) of dark cooking chocolate. Allow to cool to room temp before adding.
- Add to the frosting once you’ve completed this recipe.
- Mix on high speed until mixed in well.
- Try not to eat it all with a spoon! XD
Why is my Buttercream Frosting really soft?
Couple reasons.
- It’s a warm day. If it’s a warm day and your frosting has softened too much (but not melted) pop it in the fridge for an hour. Chilling it is the only fix to soft frosting
- You’ve mixed it for too long on low speed and it’s over softened.
- It’s a warm day and you added warm milk. Don’t warm your milk or skip it altogether to prevent it from softening too much
Why is my frosting melting?
The simple truth is that frosting is primarily made up of butter which is a fat. In cool temperatures it stays solid and keeps it’s shape, in warm temperatures it will melt. There’s nothing you can do in the process to stop it from melting other than to keep your dessert in a cool spot or in the fridge. If you do refrigerate your dessert to stop it from melting, let it thaw a little before serving
Can I use a hand mixer?
Yes! You can use a hand mixer. This frosting takes a while to make so if you’re using an electric hand mixer it’s really important to make sure your butter is soft.
Why is my buttercream so stiff?
It’s cold! I film my videos in my garage where I built a kitchen filming studio and during the cooler weather it get’s really cold in there. You want to warm your frosting up. See the next tip below to soften your frosting again so that it’s at a piping consistency. The other reason could be because there is too much sugar which will thicken frosting. You want to add 1-2 tbsp of warm milk if it’s a cold day, room temp f it’s just a regular or warm day and beat on medium speed until it’s smooth and has come to a piping consistency.
How do I make my chilled buttercream soft again?
This is easy! Simply add half of the chilled frosting into a heatproof bowl and microwave for 10 seconds. Use a spoon to mix and microwave for another 5-10 seconds. If you gently shake the bowl, the frosting will be jiggly in the center (not melted!). Add it back to the rest of the frosting and mix on medium speed for a couple minutes or until smooth like freshly made frosting!
Why do you use milk instead of cream for your frosting?
You can use either. Some people use cream because they say it makes their frosting extra fluffy. That may be the case, but I like to have fluffy frosting that’s smooth. So I do this by using warm milk.
Why is my buttercream grainy?
Look, as smooth as this frosting recipe is, it’s going to be slightly grainy. That’s American Buttercream Frosting. There’s no way to make it completely smooth in texture. If you’re looking for an ultra-smooth frosting that is not grainy at all, give my Swiss Meringue Buttercream Frosting a go!
The other reason could be because the sugar wasn’t sifted, or that there’s too much sugar in the frosting.
Does Buttercream need to be refrigerated?
Yep. Anything with dairy needs to be refrigerated. If it’s a cold day though, I’m talking winter or anything below
How can I make my buttercream less sweet?
Typically, American buttercream frosting is really sweet. Hey, you’re making a dessert here, it’s going to be sweet. One fix to this is to use less powdered sugar. I’ve already done that in this recipe. I’ve almost halved the amount of sugar typically used in other recipes. Adding less sugar to this recipe would be disastrous and would result in a really soft frosting. Powdered sugar is what gives American Buttercream Frosting structural integrity. Using the right amount is what helps it hold its shape when being piped on cupcakes of used to fill a cake.
Why is my frosting yellow?
There could happen a couple reasons why frosting remains yellow.
- You under whipped it. Make sure you use softened butter and whip it using the times in this recipe.
- It could have been chilled and needs to be re-whipped. Let it thaw and then re-whip for 5 minutes on medium speed.
- Your butter was too yellow. Some butter, believe it or not, have food coloring in them. If you use a buttercream that is overly yellow it will be hard to get a super pale frosting. Begin by using a pale unsalted butter.
Will this frosting recipe crust?
Yep. This frosting will crust when it’s left out in the open air. The best way to prevent this from happening is to store it in an airtight container. That way it stays nice and fresh.
If you’re after a buttercream that doesn’t crust, try my Swiss my Swiss Meringue Buttercream Frosting.
Other Recipes You Might Like!
Chocolate Ganache Frosting
White Chocolate Ganache Frosting
Cream Cheese Frosting
Swiss Meringue Buttercream Frosting
Vegan Buttercream Frosting
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
American Buttercream Frosting Recipe
This perfectly smooth and easy to make American Buttercream frosting is a great all round option for frosting cakes and cupcakes!
Serves 1 batch
Ingredients
American Buttercream Frosting
- 500 g unsalted butter
- 1 tsp salt
- 1-2 tsp vanilla extract
- 30 g milk, warm (see notes)
- 300 g powdered sugar
Learn How To Make it! [VIDEO]
Instructions
American Buttercream Frosting
- Cream butter – Add your softened butter, salt and vanilla extract to a large bowl. If using a stand mixer fit it with the paddle attachment. Beat on high speed for 5 minutes until pale and fluffy.
- Add sugar – Scrape down the bowl and add all of the sifted powdered sugar and begin beating on low speed. When no dry ingredients are showing, turn the speed up to high speed and beat for 10 minutes.
- How to make it smooth (optional, see notes!) – Add the warm milk and beat on medium speed for 5 minutes. If it's a warm day, skip the milk to lessen the chance of the frosting melting.
To make a stiff and over-aerated frosting, smoother
- Add half of the frosting into a heatproof bowl and microwave for 10 seconds or until jiggly (not melted) in the center. Add to the rest of the frosting and beat on medium speed for a couple minutes.
- Right before using or adding to a piping bag, use a spatula to beat the air out of the frosting until smooth. Alternatively, you can leave in the mixer on low speed until ready to use, up to 10 minutes.
Notes
How Much Frosting Does This Make?
For Cupcakes – This recipe makes enough frosting for about 24 cupcakes with a nice medium-sized swirl on top. If you prefer smaller swirls or just a thin layer of frosting, it could stretch a bit further.
For Cakes – You’ll want to double the recipe if you’re filling and frosting an 8-inch, 3-4 layer cake, including a thin crumb coat. The exact amount will depend on how much frosting you like between the layers and on the outside, but doubling it gives you plenty to work with!
Why I use less sugar in my buttercream frosting
This recipe uses less powdered sugar than most traditional American Buttercream recipes to create a smoother, less sweet frosting. If you prefer a stiffer frosting for piping or need more structure for warmer conditions, you can add an extra 100 – 200g of powdered sugar without making it overly sweet. Just keep in mind, more sugar means a firmer texture.
Storage – Frosting can be stored in an airtight container, in the fridge for up to three days. To re-whip, add half of the frosting to a heatproof bowl and microwave for 10 seconds. Mix using a spoon then microwave for another 5 seconds. The frosting should be jiggly, not melted. Add to the rest of the frosting and beat on medium speed for a couple minutes until smooth.
Butter – Make sure your butter is soft! If you store your butter in the fridge, microwave it for 10 seconds at a time, flipping it over each time until it’s soft. Not melted. You want it to be soft enough that if you press on it with your finger there’s a little resistance, but your finger can make a dent.
Milk – Start with 20g of milk and beat it into the frosting. If you feel like it needs a little more, go ahead and add it. The milk helps smooth out the frosting, but keep in mind, it also softens it. So if it’s warm where you are, you might want to skip it!
A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precise measurements and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales
Nutrition
Calories : 4626kcal
Carbonhydrates: 262g
Protein: 5g
Fat: 407g
Saturated Fat: 257g
Polyunsaturated Fat: 15g
Monounsaturated Fat : 105g
Trans Fat : 16g
Cholesterol: 1079mg
Sodium: 2397mg
Potassium : 177mg
Sugar : 257g
Vitamin A: 12544IU
Calcium: 161mg
Iron: 0.3mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
previous post
78 comments
My go to recipe for buttercream… it’s amazing!
Thank you!
Yay! So glad to hear that! 💜
How do you get rid of the grittiness of the frosting? Like it’s smooth looking but has a gritty textures possibly from the sugar?
Hi marissa, with American Buttercream Frosting there will always be a slight grittiness. I’ve updated my recipe since you commented (sorry for the late reply) to include ways to make it even smoother. Hope you get to give the recipe a go! N x
Hi Nick if I wanted a strawberry flavoured buttercream would I leave out the vanilla extract and add strawberry instead or both or half and half and also if I was doing a strawberry batter mix would I leave out the vanilla and add strawberry extract instead thank you judy
Hi Judy! You can use both or just strawberry flavouring in both the batter and buttercream 🙂 Hope that helps!
N x
Been looking high and low for years for a buttercream recipe with no avail, either too grainy, too sweet, too buttery, too bland, or too runny. Till I found this, I could go on about it forever, it’s smooth, tasty, holds its shape well and so damn easy. Thank you, Nick thank you thank you from the bottom of my daughter’s heart since I used it for her Bday cake :D. This is a gem and definitely a keeper. Sending you a big virtual hug all the way from Egypt.
P.S. I also tried your tzatziki recipe and it was so easy and really really tasty, so thank you for that as well 😀
Awwww! This comment has made me so happy! First of all, I’m so glad you liked this recipe! And I’m so happy you commented to let me know! Isn’t that tzatziki recipe just so yum? I love it. N x
THANK YOU Nick!
My 11 yr old ADORES baking with me and this frosting is ..well, just BEYOND!
She wanted me to ask you how she could make it dairy free (she wants to make cupcakes for a friends bday whom has allergies). Thanks in advance! XO 💗
Hi Julie! I’m so happy to hear that you and your 11-year-old are enjoying baking together—especially this frosting! 💗 For a dairy-free version, you can easily swap the butter for a good quality dairy-free butter (make sure it’s softened the same way as regular butter). You can replace the milk with any plant-based milk like almond, soy, or oat milk. The texture will still be smooth, and it should work great for cupcakes! Let me know how it turns out, and happy baking to you both! 😊
Hi Nick,
What brand of butter do you use? Butter in Australia is so yellow, and I would love to make a batch of buttercream as white as what’s on your vanilla cake.
Hi Lu! I totally get what you mean about the butter in Australia being quite yellow. For a whiter buttercream, I usually go for Westgold butter—it’s a bit lighter in color and works really well for that smooth, pale finish. Another tip is to beat the butter for a little longer before adding the sugar—it helps lighten it up even more. Hope that helps! N x
HELLO NICK, I AM NEW AND GLADE TO HAVE MEET YOU; YOUR RECIEPS ARE AMAZING AN SO ARE YOUR INSTRUCTIONS TO CREATING YOUR DELICIOUS LOOKING SWEETS. I HAVE A QUESTION WHAT SIZE ARE THE CUPCAKE LINERS YOU USE WHEN BAKING YOUR CUPCAKE THEY APPEAR TO LOOK LARGER THAN THE ONES PURCHASED FROM THE GROCERY STORE.
Hi Marilyn! So glad you’re enjoying the recipes and instructions—welcome! 😊 The cupcake liners I use are slightly larger than the standard grocery store ones. The ones I typically use measure about 5cm at the bottom, 7.5cm at the top, and are 4cm in height. If your liners are smaller, you can still use them, just keep in mind you might get a few more cupcakes out of the batch. Hope that helps!
Are you able to make this in advanced and keep in the fridge?
Yes! Just make sure you thaw for an hour or two before re-whipping to freshen up 🙂 Hope that helps! N x
Love LOVE the texture and creaminess of this frosting. Super easy to pipe (which I’m terrible at!) and not overly sweet like some frostings are. Thank you for all the tips with temperatures, timing and whipping that butter!! Amazing!
Hi sue! Thanks so much! Glad you liked the recipe! N x
Hi Nick, question how many cupcakes can I frost with this recipe?
Hi Nayeli. It depends on high the frosting swirl is. But for this recipe you can frost 24 cupcakes. N x
Hi Nick – I love your videos. What butter do you use? I live in Australia and am constantly in search for the best brand of butter for butter cream.
Hi Bec! Thanks so much! I used to use the no-name Safeway butter—it was decent for a while but the quality has dropped lately. Now I go for the Westgold brand. It’s a bit pricier, but the quality is definitely worth it. Hope that helps! N x
Hi Nick,
It says in metric equal parts butter to sugar, but in US its double the sugar to the butter ?
Which one is correct ?
Thanks so much. Love all your recipes and appreciate all the work you put into them x
Hi Lara, I’ve since gone in and updated the recipe 🙂 N x
Hi Nick! I think there’s still a problem. I’ve been using your recipe for many years and remember it as equal parts butter and sugar by weight. In grams you’re recipe has double the butter to sugar….
Hi Lauren! Correct! I updated the recipe to be less sweet and much smoother by decreasing the amount of sugar. You can of course increase the sugar amount to what it used to be for a much stiffer buttercream! N x
Hi Nick!
Question for you – If you add milk to the buttercream, does the frosted cake need to be refrigerated? If I leave the milk out, can the cake stay out at room temperature?
Thank you!!
Hi Samantha! Great question! If you add milk to the buttercream, it’s best to refrigerate the frosted cake, especially if it’s warm where you are. The milk helps smooth out the frosting but can soften it too much at room temperature. If you leave the milk out, the cake can stay at room temperature for a day or two without any issues, but if it’s warmer, I’d still recommend keeping it somewhere cool. Hope that helps, and let me know how it turns out! N x
Hi Nick!
I’ve been a follower of yours for several years now! Love your recipes. Your old buttercream recipe that I still follow was 500g butter and 1kg icing sugar. I’ve now noticed your recipe has changed to 500g butter and 500g icing sugar.
Is there a reason for this? It just seems like a large change so I’m curious as to the reason 😊
Hi Leanne! So glad to hear that! Yes! I halved the sugar to lessen how sweet the recipe was 🙂 N x
Would this recipe be enough to frost a 3 layer eight inch cake? Thank you.
Hi Leanne! I would recommend doubling the recipe. One batch will be enough to fill and crumb coat the cake. You would need another batch to frost and decorate the top 🙂 Nx
Hello i saw in your video that you also added chocolate melts. How many grams did you add send its not in your recipe? I love your videos
Hi Alex! I will be updating this recipe soon. You can either use 1/2 cup of cocoa powder and add it in with the powdered sugar. Or you can use 200g melted chocolate that has come to room temp. N x
I can’t begin to praise you enough for this recipe! I had a last minute cupcake order that wanted “tall bakery style” frosting…which I’ve never done before. I went through 4 ‘best ever buttercream’ tutorials which all failed and then I finally came across yours. Everything came together beautifully and it saved the day! From the bottom of my little beginner baker heart thank you!
Oh Emily, you’ve made my day! It’s always to good to hear when someone loves your recipes. Thanks again for the lovely comment! N x
Hi Nick! Any suggestions on how I could incorporate Oreos into this amazing recipe if I wanted to do an Oreo buttercream?
Absolutely! You can add crushed oreos in at the end once the frosting is done. I would recommend about 1/2 cup of crushed oreos. N x
Thank You sooo much for this recipe 😍 I struggled getting a smooth, less sweet American Buttercream, but this one is perfection!
Thanks so much Jules! N x
Hey Nick! Love ur recipes! What should I do if I don’t have the paddle attachment? Can I use something else? Same for the vanilla cupcakes, can I use a different one? What should I use?
Hi Lauren! You can use a whisk attachment but it may come out a little over aerated. You could make this with an electric hand mixer if you have one. N x
Hi you used to have information about making the chocolate buttercream but I don’t seem to find it on here anymore. How much unsweetened cocoa powder do I put? Thank you
Hi! I was planning on creating a seperate post for chocolate frosting, but in the mean time, I’ve gone in and added info on how to turn this to chocolate buttercream. You’ll be able to find that in the ‘Commonly Asked Questions’ section of the recipe post 🙂 N x
Hi Nick! I’m not a fan of American buttercream but you’ve totally converted me! I’ve always found it to be a bit too sweet but after having tried this recipe, it has been a complete game changer! This ABC as well as your cream cheese frosting are my go-tos and I can’t thank you enough! Thank you so much, please keep the amazing recipes coming, I’m such a fan of your desserts 🙂
Aww, I’m so glad to hear that Leah! N x
Sooo soft! I can’t believe that butter and sugar mixed together could do such a fluffy cream! I used it on your vanilla cupcakes which I turned pink. Beautiful! Question: I already halved the quantities, because we are only 4 (I made them for my kids), but I still have quite a lot of cream. Can I freeze it?
Hi Margherita! Glad to hear you liked the frosting recipe. Yep, you can freeze it. Double wrap it in plastic and freeze for 2 weeks. 🙂 N x
Hi Nick… making this TODAY !!!! can you advise when to add the salted caramel to the frosting???? for a filling for the macarons…..and how much to add please….. many thanks..
Hi Christina! Apologies for the delayed reply. You can add it any time! 😉 about 1/4 cup should be ok to start with and then add more if you feel it needs it. N x
Hi Nick, I actually have a question because an old classmate from college used to work in a bakery and her buttercream frosting on her cupcakes she brings for the whole class was able to get through the whole day without melting or being so wet, and it looked like it dried on the outside at first and doesn’t get on your finger. However, when you bite into it, it was just perfect and it melts in your mouth! Is there a trick to making buttercream frosting like this?
Hmm, I wonder if your classmate made Swiss meringue buttercream frosting! SMBC doesnt crust, however most, if not all AMBC will crust. I have a great Swiss Meringue buttercream Frosting recipe here if you want to try it! N x
I’m going to try your jack o lantern cake with this frosting but I’m confused about the measurements for the vanilla and milk. Is it 1 to 2 or is it 1/2 (.5)? Thank you!!
Hi Amanda! It’s 1-2 tbsp depending on the consistency of your buttercream. If it’s a warm day or you feel it doesn’t need it, leave it out or add only 1 tbsp. Hope that helps! N x
And the vanilla is 1 to 2 teaspoons?
yep! depending on your taste preference and how strong your vanilla extract is. N x
What about the vanilla? Is it 1 to 2 tsps as well? If so, how do you determine how much to use? Thank you!!
yep! It depends more on your own personal preference. 1 tsp is standard. 2 tsp if you love the flavor and have millions of dollars to spend on replacing your vanilla extract every three days haha N x
Hi Nick, Great recipe. One question…..how much does one batch make? “Batch” really doesn’t say much. It could be a cup, enough for a dozen cupcakes or to fill and frost a 3-layer 9-inch cake! Please be a little more specific if you can for us (me) novices. Thanks a bunch.
Hi Mike! Great question, and I totally understand how ‘batch’ can sound a bit vague. One batch of this frosting is enough for about 24 cupcakes with medium-sized swirls. If you’re looking to fill and frost an 8-inch, 3-4 layer cake, you’ll need to double the recipe to make sure you have enough frosting, depending on how much you like to use between the layers. Hope this helps, and happy baking! Hope that helps! N x
I just tried your recipe and it came out great! So easy to make too! Thank you!
That’s awesome! N x
Thanks! N x
I have been trying to find a buttercream frosting recipe that wasn’t too sweet. I found this one and I was really hopeful about it. I followed the instructions and recipe exactly as shown. I was disappointed with the results. It was awful. It was way too sweet. I even tried to make it a second time but the results were the same. I had to throw both batches away because it was way too sweet
Oh my goodness! It’s frosting Lesa! It’s supposed to be sweet! Lol.
Hi Nick! I was wondering if the same trick of milk powder used in the cream cheese frosting can be used here in order to make the buttercream less sweet? Basically can I just in every recipe just swap part of the icing sugar for same quantity of milk powder, in order to keep the same stability, consistency, and ability to crust on top (and be able to pack the product) but without the additional sweetness? Or they don’t work exactly like that and too muck milk powder could create problems?
Also, if in any of these frosting recipes I want to add some cocoa powder (or other similar ingredients) can I just add it or should I reduce for the same quantity the icing sugar?
Thanks!
Chiara
Hi Chiara. Milk powder won’t work for my American buttercream sorry. For this recipe I have a chocolate version on the site. I think theres instructions in the post for how to make my cream cheese frosting into chocolate cream cheese frosting. It’s really very delicious! N x
Hi Nick! For how long can this be safely left at room temp once used to frost good? And after that for how long more in the fridge? Thanks!
Hi Chiara. This buttercream has a lot of sugar in it which acts as a kind of preservative. I think 2-3 days would be ok out of the fridge. In the fridge it can sit in there for up to a week. Just keep in mind, if it’s on top of cupcakes and in the fridge, cupcakes tend to dry quicker when theyre in the fridge so I would say if it’s on the cupcakes, 3 days in the fridge. Hope that helps! N x
How easy is it to add different flavourings/colies to this recipe?
Hi Paul! Adding colors is really easy. You just add a couple drops of food gel colouring (not liquid food dye) and mix it in. Hope that helps! N x
Hi Nick
Can i use icing mixture instead of icing sugar?
Hi Trang! You can use icing mixture, but keep in mind that it contains cornstarch, which can affect the texture slightly. It might make the frosting a little softer and less smooth than using pure icing sugar (powdered sugar). If you’re after a smoother, firmer result, I’d recommend sticking with icing sugar. Hope that helps! N x
Hi Nick, I have just made the recipe and yum. I added an extra 200g of butter plus another cup and a half of icing sugar. I need to cover 30 cupcakes with a fondant topper plus decorate so not piped as high as yours plus I have a five layer (six inch cake). Will this be enough?
Hi there, I have done the recipe which is amazing but added another 250g butter and about another cup and a bit of icing sugar. Would this be enough to cover 30 cupcakes and a 5″ cake with five layers?
Hi Danelle! Hi! So glad you loved the recipe! With the extra butter and sugar you added, you’ve definitely increased the batch size. That should be enough to generously frost 30 cupcakes or a 5-inch, five-layer cake, depending on how thick you go with the frosting. If you’re aiming to do both (the cupcakes and the cake), it might be a little tight, but if you don’t mind a slightly thinner layer, you could make it work. Let me know how it turns out! N x
Hello Nick! How should I soften the butter and warm the milk if I don’t have a microwave? I had the butter problem as well when I was making pie crust and unfortunately couldn’t make any successful attempts so i want to make sure I do everything I can to not mess this one up! Thanks!
Hi Bridget! No worries—there’s definitely a way to soften the butter and warm the milk without a microwave. For the butter, you can leave it out at room temperature for about 30-60 minutes until it’s soft enough to press a finger into but still holds its shape. If you’re short on time, cut it into smaller cubes to speed up the process. As for the milk, gently warm it on the stovetop over low heat—just until it’s lukewarm, not hot. Hope this helps, and good luck with the frosting! N x