Vanilla American Buttercream (Edit recipe)

People often ask why there is no liquid in this recipe. I explain that it isn’t necessary because of the amount of butter compared to the amount of powdered sugar. Most American buttercream recipes require a little milk or cream to thin them due to the heavy amount of powdered sugar, which makes them really thick. And really sweet. But not this American buttercream.
10 minutes to 15 minutes
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:344
Fat:24 g
Carbohydrates:31 g
Protein:10 g
Cholesterol:60 g
Sodium:3 mg
Fiber:0 g
Sugars:30 g
Calculated per serving.

Serves: 24

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Ingredients

  • 3 cups Unsalted Butter, at room temperature (6 sticks or 680g)
  • 6 cups Powdered Sugar, sifted (680g)
  • 1 Tbsp Vanilla Paste, or vanilla extract, or the seeds from one vanilla bean

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In the bowl of a stand mixer (or with a handheld mixer), beat butter until smooth and creamy.
  2. Add powdered sugar in increments with the mixer on low (so it doesn't fly out of the mixer).
  3. Add the vanilla. Turn the mixer up to medium and beat for about 5-6 minutes, or until lighter in color and texture (this extra mixing is crucial to the texture of the buttercream).
  4. Frost as desired.

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