American Buttercream
Prep time: 
Total time: 
Yields: about 600g (3 cups) of buttercream. Enough to generously frost 1 cake or about 10 cupcakes.
  • 225g (or 1 cup) unsalted butter, at room temperature
  • 375g (or 2½ cups) powdered sugar
  • 3 tablespoons whipping cream
  • 1 teaspoon vanilla extract
  1. In a medium-sized bowl, combine the butter and sugar. Stir together with a rubber spatula or a spoon (you could use a mixer if you're feeling adventurous) until the butter has absorbed the sugar. Mix on high speed until smooth. Add the cream and vanilla and mix again to incorporate. Use immediately or cover with plastic wrap and place in the fridge until needed. Store in the fridge for up to 1 week or for up to 2 months in the freezer in a freeze-proof container or bag.
  2. To use buttercream that has been refrigerated, allow to come to room temperature (this takes about 3 hours in a warm kitchen) or microwave in 30 second intervals, stirring in between each interval, until it's soft. Then mix through until it's spreadable again.Thaw frozen buttercream in the fridge overnight, then allow to come to room temperature before use and, once at room temperature, mix briefly until smooth.
  3. Serve at room temperature. If you've assembled a cake or decorated cupcakes, allow cake or cupcakes to come to room temperature before serving (about 3 hours in a warm kitchen).
Recipe by The Tough Cookie at