Classic Sweet Style American Buttercream:
This Easy Buttercream Frosting recipe is the classic style of American Buttercream frosting or icing as we called it, that I grew up with. It has a higher ratio of sugar to butter giving it a sweeter taste and denser texture. (as compared to lighter European style buttercreams or my emulsified less-sweet buttercream.)
The texture is controlled by the amount of sugar and milk you add. You can adjust to your needs. Due to the higher sugar content this type of frosting will form an outer crust after spreading/decorating. This can be helpful for covering cakes with plastic wrap and transporting.
If looking for a lighter, fluffier, lower ratio of sugar version of American Buttercream – check out my Less-Sweet American Style Buttercream.
Butter:
If using salted butter, omit the salt from the recipe. I like to use unsalted butter if I have it, then I can control the amount of salt in the recipe as different brands of salted butter have varying amounts of salt.
Powdered Sugar:
For smoothest results, sift powdered sugar. Also, different brands of powdered sugar seem to have slightly different textures. I have had a grittier result using some store brand sugars. I don’t believe they are all ground and sifted to the same texture. Also, most “organic” powdered sugars use tapioca starch in them which dissolves better than the corn starch most traditional brands use. This can also help give you a smoother texture.
Other Frosting Recipes:
Easy Buttercream Frosting
Equipment
- 1 stand (or hand) mixer I use my KitchenAId Stand Mixer with Flex Edge or Flat Beater.
Ingredients
- 3/4 cup butter (unsalted*) room temp.
- 1/8 teaspoon salt
- 7 1/2 cups (2 pounds) powdered sugar* plus more if needed
- 1/2 cup milk plus more if needed
- 2 teaspoons vanilla
Instructions
- Cream the butter, salt and about 2 cups of the powdered sugar for about 3 minutes using a stand mixer fitted with a flex edge or flat beater. Butter should get fluffy and lighter in color. You can use a hand mixer instead if needed.
- Alternate spooning in powdered sugar with a couple teaspoons of milk in several batches beating on low after each addition. Scrape the bowl down and repeat the process.
- Mix in the vanilla and enough milk (you may not need the entire 1/2 cup) while mixing on low to reach your desired consistency. Beat for several minutes on medium/high speed until you have an even, fluffy consistency.
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