Often the most beloved element of a cupcake is the frosting. A good frosting can elevate a simple cupcake to a delicious, rich dessert. Classic American buttercream is surprisingly easy to make, and can be adjusted to your personal preferences using added flavorings, and adjusting the ratio of the ingredients. American buttercream is simply a combination of butter, powdered sugar, vanilla (or other flavoring), and usually a bit of milk or cream- that’s pretty much it! The frosting I love to use the most often is my Cream Cheese Frosting, which is simply a variation on American Buttercream, with some cream cheese added. Free free to play with this recipe and adjust it to your palate. This is a very sweet, classic frosting that pairs well with most any flavor of cupcake.
American Buttercream Frosting
1 cup (2 sticks) Challenge butter (salted, or unsalted)
1/4 teaspoon salt (if using unsalted butter)
4 cups powdered sugar
1 teaspoon vanilla extract (best quality available)
2-3 tablespoons heavy cream, half and half or milk.
*Optional- As mentioned above, I like a cream cheese version of this frosting best. The cream cheese adds to the creamy texture, and cuts down on the sweetness just a bit. If desired, for a very light cream cheese flavor add 1/2 block (4 oz). cream cheese, leaving the other ingredients (as listed above) the same. For a more traditional cream cheese flavor, reduce the butter to 1/2 cup, and add 1 block (8 oz.) of cream cheese. If using a full block of cream cheese, you can reduce the cream or milk to 1 tablespoon total.
Flavoring options– An almost unlimited number of flavoring options can be added in addition to, or instead of the vanilla. Orange and/or lemon zest, citrus extracts, mint extract, coconut extract or the seeds of a vanilla bean are all wonderful options. In most cases I’ll still add 1/2 teaspoon of vanilla, then 1/2 teaspoon of the other flavoring. For zest, add about 1 teaspoon fresh zest. For chocolate buttercream, add 1/2 cup (good quality) unsweetened cocoa powder.
Directions-
* In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute). (If you are adding cream cheese, add it now, then beat until smooth)
* Add salt (if needed).
* One cup at time, add 2 cups of powdered sugar, beating after each addition.
* Add vanilla, or other flavorings and beat to combine.
* Add about 1 tablespoon of cream, and continue beating.
* Add the remaining 2 cups powdered sugar, one at a time.
* Add an additional 1-2 tablespoons cream until desired consistency is reached. If you want to pipe the frosting on cupcakes, the frosting should be nice and thick. Continue to beat another minute or so. The frosting should now be smooth and fluffy.
Troubleshooting-
* If your frosting is not smooth, it is likely because the butter was not fully smooth before adding the other ingredients.
* If your frosting will not hold up when piped on cupcakes, your frosting has too much liquid or is too warm. Put entire bowl of frosting in the fridge for 15-20 minutes and it will stiffen up. If it is still too thin, then add 1/4 to 1/2 cup powdered sugar, beat well.
Recipe Source- American buttercream first appeared in cookbooks in the early 1900’s (here’s a little buttercream history) Countless sources since then have included very similar versions, always using some combination of butter (or shortening), powdered sugar, milk and flavoring. The recipe above is simply the proportions I like to use.
Try this classic frosting on top of my favorite Vanilla Cupcakes or Chocolate Cupcakes.
Happy frosting!
How to Make American Buttercream Frosting
American Buttercream Frosting
Ingredients
- 1 cup butter 2 sticks (salted, or unsalted)
- 1/4 teaspoon salt if using unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract best quality available
- 2-3 tablespoons heavy cream half and half or milk.
Instructions
- In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute).
- Add salt (if needed).
- One cup at time, add 2 cups of powdered sugar, beating after each addition.
- Add vanilla, or other flavorings and beat to combine.
- Add about 1 tablespoon of cream, and continue beating.
- Add the remaining 2 cups powdered sugar, one at a time.
- Add an additional 1-2 tablespoons cream until desired consistency is reached. If you want to pipe the frosting on cupcakes, the frosting should be nice and thick. Continue to beat another minute or so. The frosting should now be smooth and fluffy.
Can you use this on cut-out cookies? Is there a way to make it sos it will be stiff enough to hold up/dry to stack them between waxed paper, or not so much?
will the weather affect the stiffness of the frosting? I live in the Philippines and the weather here is kinda warm to hot
how many cupcakes will this recipe cover?
If you frost them with a swirl similar to the photo you will be able to frost 20-22 cupcakes. It will cover quite a few more if you are just spreading the frosting on.
I made this recipe for my cousins wedding cake, and also an additional 148 cupcakes. It was fabulous! I got a ton of compliments. It wasn’t too sweet and it was so smooth. I used the cream cheese version and it wasn’t too cream cheesy at all. It was perfect. I have another wedding this weekend and I am using the frosting for the cake again. It was a hit! Thank you thank you Thank you!
Thanks for your sweet comments! So glad everyone enjoyed it!
Do you know if the new flavor packages that have come out can be added as a flavoring? Would you use a whole pack? I’ld like to try this with the cotton candy flavoring.
I have not tried the flavor packets, but I’m sure they would work fine with this recipe. As with any flavoring, you could start with a small amount, taste it, then adjust to your tastes.
Does this frosting need to be refrigerated? Im looking for a good filling for red velvet cupcakes without refrigeration?
thank you
Thank you for this recipe. I used it for my little girl’s birthday cake, and it was perfect even for a beginner like me!
http://reidgirlshandmade.blogspot.com/2012/06/princess-dinner.html
Sarah, You did such a beatiful job with the cake and the whole party! Thanks for sharing!
I have made this frosting 2 times and it is simply the BEST! Which tip did you use to pipe them so beautifully?
The cupcakes pictured are frosted with a large round tip, with an opening about 5/8″ wide. I have a full post on frosting cupcakes, which shows this tip and others here, https://www.glorioustreats.com/cupcake-basics-how-to-frost-cupcakes/
Happy baking!
Any advice on how to dye the frosting red? I use the Wilton food coloring and consistently end up with a deep pink color.
It is very difficult to get a rich red color with Wilton coloring. I prefer to use Americolor brand, and I use the “super red” to get a true red. If all you have to work with is the Wilton brand, try adding a tiny bit of purple or burgandy to get a deeper color.
Can I get the ratio you used to get this beautiful teal blue? 🙂 please and thank you!
This frosting is made from using 1 or 2 drops of Americolor sky blue coloring.