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    Home » Recipes » Frosting & Filling

    American Buttercream Frosting Recipe

    Published: Oct 25, 2018 · Modified: Mar 5, 2025 by Abeer Rizvi · This post may contain affiliate links · 28 Comments

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    Classic, quick and easy American buttercream frosting recipe, requiring 4 ingredients. It holds its shape. Great for cake decorating and cupcake decorating!

    This classic American buttercream frosting recipe is what most of us grew up eating, especially here in the Unites States and Canada. It's made with just FOUR simple ingredients: butter, powdered sugar, vanilla extract and milk.

    This is the best buttercream frosting recipe ever!

    It's FIRM and holds its shapes and is perfect for cake decorating (especially wedding cakes) and cupcake decorating. It's also very soft and fluffy and really SWEET, which compliments rich chocolate cupcakes flawlessly. It's also easy to PIPE, easy to color and very EASY to make.

    Other frosting recipes

    I have a huge collection of frostings that can suit all birthday parties, weddings and holidays.

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    Best Buttercream Frosting Recipe

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    How to make buttercream frosting?

    1. Cream butter until fluffy.
    2. Add powdered sugar (little at a time) along with some milk and vanilla extract.
    3. Mix until frosting is smooth and creamy.

    What is American buttercream frosting?

    Also known as "Buttercream" or "American buttercream" or "AMBC" or "American frosting" or "Crusting buttercream."

    Can I use shortening instead of butter in homemade buttercream frosting?

    Traditionally, this frosting was made with powdered sugar and butter. But nowadays, there seem to be two types of frostings: 1)American buttercream with shortening (Crisco) and 2) American buttercream without shortening. Some people like to use just shortening and others like to use a combination of butter and shortening. This is mainly done because shortening adds stability to a frosting recipe and that's great for using in places where temperatures are really hot and humid.

    Easy American Buttercream Frosting Recipe

    Can you color American buttercream?

    Yes, this frosting can easily be colored or tinted with food coloring. Gel colors are highly recommended since they are more concentrated and they also won't affect the consistency of your icing.

    Is American buttercream white? How/Why is American buttercream white?

    If you are using shortening, this will be a pure white frosting. But, if you are  are using butter, the icing will have a very subtle yellow color (barely noticeable!) and you can easily add a few drops of white gel coloring to make it white.

    Swiss meringue buttercream frosting vs. American buttercream frosting. Are they the same?

    No, they are not the same at all. Swiss meringue is made in such a way that egg whites are sugar are cooked on a double boiler and then whipped into a stiff meringue and then butter is mixed into it. It's more time consuming than American buttercream and it's also less sweeter.

    How to Make Buttercream Frosting Recipe

    Why is my American buttercream gritty?

    There can be 3 reasons: 1) It was not mixed properly and the powdered sugar hasn't incorporated into the butter that well. 2) Your powdered sugar was not sifted and had little lumps, resulting in gritty frosting 3) You did not use enough liquid (milk or water).

    How to store American buttercream icing?

    This icing should be stored in a sealed container in the refrigerator.

    How long does vanilla buttercream frosting recipe last?

    Since milk is used in most recipes (although some people like to replace that with water), use this frosting within one week.

    Does buttercream frosting need to be refrigerated?

    Yes, because it has milk, which can go bad, if it sits at room temperature for too long.

    Vanilla Buttercream Frosting Recipe

    Sugar cookie buttercream frosting

    This frosting is perfect for icing cookies, especially sugar cookies as well as cakes, cupcakes, brownies and other desserts.

    Tips for easy buttercream frosting

    • Use unsalted butter to prevent the frosting from becoming too salty.
    • Instead of using all butter, use a combination of butter and shortening to make the shortening more stable at warmer temperatures.
    • Use clear vanilla extract to prevent the frosting from becoming discolored.
    • Butter has a pale yellow color which can sometimes make your frosting look "off-white". So, if you want a pure white frosting, replace butter with shortening and use a little white gel coloring.
    • Don't use liquid food coloring because that will thin out the consistency of this frosting. Only use gel coloring because it's in paste form and it is also more concentrated, leading to more vibrant colors.
    • If your frosting is too thin, mix in more powdered sugar to thicken it.
    • If your frosting is too thick, mix in some more milk to thin it out.
    • Recipe can easily be doubled or tripled to make a bigger batch.

    Recipe

    Classic Homemade Buttercream Frosting Recipe

    American Buttercream Frosting

    Abeer Rizvi
    Quick and easy classic american buttercream frosting recipe, requiring 4 ingredients. It holds its shape. Great for cake decorating and cupcake decorating!
    4.91 from 11 ratings
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 2 Cups
    Calories 1779 kcal

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    Ingredients
      

    • 1 cup Butter Unsalted
    • 1 tablespoon Vanilla Extract
    • 4 cups Powdered sugar
    • 3-4 tablespoon Milk or Heavy cream More or less depending on the consistency you want

    Instructions
     

    • In a mixing bowl, mix butter and vanilla extract together.
    • Add powdered sugar (½ cup at a time), while continuing to mix.
    • Add milk (1 tablespoon at a time), while continuing to mix until you reach the desired consistency. 
    • Frost your cakes/cupcakes and enjoy!

    Video

    Notes

    • Read all my tips above.
    • This icing is enough to frost 24 cupcakes and one 8x2 round cake.
    • Store leftover icing in the fridge in a sealed container and use within 1 week

    Nutrition

    Calories: 1779kcalCarbohydrates: 241gProtein: 1gFat: 92gSaturated Fat: 58gCholesterol: 246mgSodium: 825mgPotassium: 56mgSugar: 236gVitamin A: 2875IUCalcium: 53mgIron: 0.1mg

    An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

    Tried this recipe?Leave a comment below or rate and tag @cakewhiz on social

    Until next time, tata my lovelies!

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    Reader Interactions

    Comments

    1. Mary

      August 30, 2016 at 9:28 am

      What a perfect consistency! Thanks for the tips and info on it all

      Reply
    2. Miranda

      August 30, 2016 at 4:05 pm

      What great info! Sounds like wonderful frosting!5 stars

      Reply
    3. Jackie

      February 09, 2017 at 9:39 pm

      Love you're recipes and fantastic pictures.

      Reply
      • Abeer Rizvi

        February 13, 2017 at 5:43 am

        Thank you!

        Reply
    4. Jackie

      February 09, 2017 at 9:40 pm

      Forgot--been decorating since 1978,, yeah I'm almost 60 years young. Your recipes are just as my classics from way back when. Thank you.5 stars

      Reply
      • Abeer Rizvi

        February 13, 2017 at 5:43 am

        You just made my day!

        Reply
    5. Julie Verhoeff

      March 17, 2017 at 8:52 am

      Off to try hand (hands) at using my Russian icing tips. Very excited. Thank you5 stars

      Reply
      • Abeer Rizvi

        March 18, 2017 at 3:52 am

        Ooooo...I love those tips! Hope your cupcakes turn out beautiful!

        Reply
    6. LaDonna

      April 29, 2017 at 2:03 pm

      So is it possible to split the butter with the shorting? So that it's a bit stiffer for the piping?

      Reply
      • Abeer Rizvi

        July 03, 2017 at 1:04 pm

        Classic buttercream was made with all butter but for extra stability, especially in hot/ humid climates... I suggest using half butter and half shortening.

        Reply
    7. Breanna

      August 10, 2017 at 2:09 pm

      How many cupcakes are you able to frost with a single batch of this recipe?

      Reply
      • Abeer Rizvi

        August 11, 2017 at 12:31 am

        That depends on what piping tip you are using. If you are making those really high swirls, you can frost 12-14 cupcakes. If you are just doing a simple spread with a spatula, you can easily frost 24 cupcakes and even more.

        Reply
    8. Leena

      October 05, 2018 at 6:50 am

      Can I add less sugar, to make it less sweet4 stars

      Reply
      • Abeer Rizvi

        October 05, 2018 at 10:08 am

        More sugar=thicker frosting and less sugar=thinner frosting.
        You can use less sugar but it would be thinner.

        Reply
    9. Joan Mumma

      November 01, 2018 at 2:23 pm

      I am going to try making this Frosting.

      Reply
    10. Patti Lange

      September 08, 2019 at 7:22 am

      You should also note that if it isn't stiff enough your flowers won't come out right with these tips. .Ive been using them for years wish this would let me send a photo.

      Reply
      • Abeer Rizvi

        September 14, 2019 at 12:42 am

        That's very true. I have also noticed that if the frosting is too thick, then it doesn't stick that well to the cupcake either. I love these decorating tips but feel that they do require practice.

        Reply
    11. Connie Peebles

      January 26, 2020 at 10:55 am

      With the slight yellow tint, can you use food coloring such as red or blue?

      Reply
      • Abeer Rizvi

        January 26, 2020 at 10:16 pm

        Yes, you can add whatever color you like and the frosting will end up being that color.

        Reply
    12. brenda poplin

      October 12, 2021 at 8:37 pm

      I am going to make this recipe this weekend, and I need to know if you can add pineapple powder to the icing. I was going to use another recipe that called for it, but it sounded too difficult, and I have to transport this pineapple cake to a restaurant for my mom's 98th birthday.
      If you can add pineapple powder, do I adjust anything--it is finely ground, and I will blend it again before using.5 stars

      Reply
      • Abeer Rizvi

        October 13, 2021 at 12:31 pm

        Since it is a powder and not liquid, you can easily add it into this recipe when you are adding powdered sugar. Taste to check the sweetness and adjust powdered sugar quantity accordingly at the end.

        Reply
    13. Samantha

      December 25, 2021 at 10:26 am

      I used this recipe today to decorate a cake. It’s way too sweet for my family to stack and crumb coat. Since it’s faster than my favourite Swiss buttercream it’s great for whipping up piping work after the cake has set.

      Reply
    14. Tom skogstrom

      December 02, 2022 at 3:31 pm

      Speaking as a 70 year old man who grew up in a bakery, "Traditionally" American butter cream frosting (wedding cake frosting) was made with Crisco shortening and was lightly flavored with almond extract.You'll see those recipes in old Wilton cake decorating books from the 1950s. Butter was optionally added only in small amounts as flavoring, but was usually avoided because it made the frosting less white. Those were the days before a small-town bakery had access to huge tubs of commercial frosting. Instead it was made every few days, from scratch, in huge batches. As a kid, I loved to "clean the beater" from the frosting mixer.5 stars

      Reply
      • June Humphrey

        February 21, 2023 at 8:09 pm

        What is your recipe?

        Reply
        • Abeer Rizvi

          February 21, 2023 at 10:46 pm

          You just passed it to comment. There is a printable recipe card right above these comments.

          Reply
    15. Sarah

      December 02, 2023 at 3:02 pm

      Everyone that tries my cupcakes absolutely loves them!5 stars

      Reply
    16. Sara

      January 05, 2024 at 9:57 am

      Can I frost cupcakes one day ahead of when I need them and keep them at room temp or do they need to be refrigerated? Thank you!

      Reply
      • Abeer Rizvi

        September 19, 2024 at 11:26 am

        I always refrigerate my frosted cupcakes because my icing has milk/ heavy cream. I don't want to take any chances.

        Reply
    4.91 from 11 votes (4 ratings without comment)

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    Hello, I'm Abeer Rizvi, the author and founder of CakeWhiz.com—a cherished dessert blog dedicated to baking, cake decorating, doctored cake mix recipes, and all things sweet. As a skilled food writer, baker, recipe developer, and cake decorator, I take pride in wearing multiple hats.

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