Classic American Buttercream
Category
DessertAuthor
Tiffany Hill
Servings
6 Cups
Prep Time
10 minutes
A rich, creamy bakery-style buttercream that’s perfect for cakes, cupcakes, cookie cakes, and decorating. Smooth, fluffy, and easy to customize with flavors and colors.
Ingredients
-
4 sticks (2 cups) salted butter, softened
-
5 cups powdered sugar
-
1 tablespoon vanilla extract
Directions
Step One: Cream the Butter
In a large mixing bowl, beat the softened butter on medium-high speed for 5 minutes until pale and creamy.
Step Two: Add Powdered Sugar and Vanilla
Add vanilla extract and then add the powdered sugar gradually, mixing on low speed at first to prevent a sugar cloud.
Once incorporated, increase speed to medium and beat until smooth.
Step Three: Whip for Fullness
Beat on medium-high speed for an additional 5 minutes until light and airy.
Step Four: Adjust Texture
Beat on lowest setting for another five minutes to remove air bubbles and smooth out buttercream.
Recipe Note
Pink Crumbb Tip 💗
For an extra smooth, bakery-style finish, make sure to mix the buttercream on the lowest setting for a full 2-5 minutes at the end.
🫙 Storage Tips
Room Temperature:
- Marshmallow buttercream can sit at cool room temperature for up to 1 day if your kitchen is not warm. Keep covered to prevent crusting.
Refrigerator:
- Store in an airtight container in the refrigerator for up to 5 days.
- Before using, allow it to come to room temperature and re-whip for the smoothest texture.
Freezer:
- This buttercream freezes beautifully. Store in a sealed container for up to 2 months.
Thaw overnight in the refrigerator, then bring to room temperature and re-whip until fluffy.
If the buttercream looks slightly separated after chilling, don’t worry...just let it warm up and whip it again for 1–2 minutes. It will come back smooth and creamy.