American Buttercream is smooth, creamy, sugary goodness; perfect for frosting your favorite cupcake or cake. This fluffy, crusting buttercream is also great for piping/cake decorating.
There are quite possibly a million different frosting, icing, buttercream or buttercream-esque recipes out there. As a cupcake lover, cake decorator, or baker you learn which version you enjoy the most and what works best with a particular recipe. For me, that go-to buttercream recipe is this American Buttercream.
I LOVE this American Buttercream recipe. I love it for so many reasons and here is why you’ll love it too.
This American Buttercream recipe is a part butter, part vegetable shortening buttercream. I am partial to this version of buttercream frosting because it has a good consistency and texture for piping/cake decorating. It is also a crusting buttercream. A crusting buttercream is a frosting that will dry enough for you to gently touch it without the frosting sticking; great for achieving a smooth frosted cake.
This American Buttercream is also to die for. It has a wonderful butter-creamy, sugary flavor, and an oh-so-good smooth texture. You’ll want to lick your spatula, and squeeze frosting from your pastry bag right into your mouth. It is that good! 😉
As an added bonus, this recipe is simple to make, does not require refrigeration, and has one of the longest shelf-life’s for buttercream. This American Buttercream recipe should be stored in an airtight container and can be stored in a cool non-refrigerated environment for up to two weeks. If you refrigerate this buttercream it can be stored for 1-2 months. When you are ready to use, just re-whip it.
I seriously use this American Buttercream recipe ALL the time. It is an extremely versatile recipe; you can keep it vanilla by adding vanilla extract, or substitute in your favorite extract and give your buttercream a little pizzazz. Some of my favorites include raspberry, strawberry, and lemon extracts. What are some of your favorite extract flavors to add to buttercream?
American Buttercream is light and fluffy and has a smooth texture. For smooth American Buttercream use ‘pure cane sugar’ powdered sugar. If it doesn’t say ‘pure cane sugar’ on the package there is a good chance it is beet sugar. Beet sugar can leave buttercream with a gritty texture. Good ‘pure cane sugar’ options include C&H Pure Cane Powdered Sugar and Domino Pure Cane Confectioners Sugar. There are others on the market, but these are the two brands I use most often.
Anywho, if you couldn’t tell, this is my favorite American Buttercream recipe. Let me know what you think. Do you have a different favorite buttercream/frosting/icing recipe? I’d love to hear it!
- 1/2 cup unsalted butter, softened
- 2 cups solid vegetable shortening
- 1 teaspoon salt
- 3/4 cup water
- 3 lbs pure cane sugar powdered sugar *
- 1 and 1/2 teaspoons clear vanilla extract **
- In a large bowl using an electric mixer, cream butter and shortening until creamy and smooth. Add salt and water; mix until combined.
- Turn mixer on lowest speed and slowly add 1 lb of powdered sugar; mix until creamy. Scrape down bowl as necessary.
- Turn mixer on medium speed for 1 minute. Turn mixer to slowest speed. Slowly add remaining 2 lbs powdered sugar and clear vanilla extract. Blend until creamy.
- Turn mixer on high speed and mix for 4 minutes, or until fluffy. Eat & Enjoy!
* It is highly advised to use a pure cane sugar powdered sugar. This will help create a creamy buttercream. If it doesn’t say “pure cane sugar” it is beet sugar, which can leave buttercream gritty.
** Pure non-clear vanilla extract can be used instead of clear vanilla extract, however this will effect the color of the buttercream. It will make it less white. You may also substitute for your favorite flavored extract.
Store American Buttercream in airtight container in a cool non-refrigerated environment for up to 2 weeks, or refrigerate for 1-2 months. When you are ready to use, just re-whip it.