Are you trying to find that perfect American Buttercream Recipe for your macarons (or any cookie or cake for that matter?) You know, the one that’s silky and white and smooth and creamy? YES! We have alllll the answers!
Best American Buttercream Recipe
The American buttercream recipes our grandmothers—no great-grandmothers—used for years? Well, look no futher! We often get asked how we get such a luscious white buttercream filling, so let us let you in on all the tricks. Here are a few tips to making the BEST American buttercream.
How to Make Buttercream Frosting
First, we use not-completely-at-room-temperature butter. It should still be cool, but soft so a slight fingerprint can be made. This is a trick we learned from the amazing Courtney Rich of Cake By Courtney. When we were letting butter get all the way to room temp, the buttercream was too soft. It would just ooze right out of the sides of our macaron like a kid trying to escape his weekly chores. Bottom line: it just wasn’t working. Not-room-temperature butter to the rescue!
Second, just beat it! We whip our buttercream for AT LEAST 5 minutes. That’s where the magic happens, where it goes from pale yellow to a brilliant white. That’s where the creamy smooth texture happens and when it all comes together, ready for whatever color or flavor you’ll add.
Last tip: Clear vanilla. I know it seems like such a small thing, but it makes a huge difference. Using clear vanilla instead of dark vanilla helps get that brilliant white American buttercream.
How to Store Buttercream Frosting
Store any leftovers in an airtight plastic container in the fridge. Before you want to use it, take it out of the fridge and let it come to room temperature. This will make it easier to use!
How to Pipe Frosting
Head over to my Instagram to see me show off my piping skills, haha! But seriously all you need are piping bags, piping tips, and some confidence to get started!
Big Batch American Buttercream Recipe
In case you want to make an even larger batch of buttercream, this makes double the amount of American Buttercream from our inserted recipe below. We’re including this in case you have to make macs for a crowd and need a large amount at one time. Follow the recipe below with these updated measurements.
1 cup salted butter
475 grams powdered sugar
1 teaspoon clear vanilla
1/3 teaspoon salt
3 Tablespoons heavy whipping cream
American Buttercream
Ingredients
- 1/2 cup unsalted butter Let sit on counter for 30 minutes.
- 250 grams powdered sugar
- 1/2 teaspoon clear vanilla extract
- 1 pinch salt
- 1 1/2 Tbsp. heavy whipping cream
Instructions
- Place butter in bowl of mixer, and attach paddle flat beater. Mix on medium speed until butter breaks up and is starting to look smooth.
- Add vanilla and salt; mix for 30 seconds until combined.
- Add in heavy whipping cream.
- Measure powdered sugar on scale. Slowly add to the mixer, 1 cup at a time.
- PRO TIP: Start the mixer speed back up slowly after adding the cup of powdered sugar, otherwise, pull out the mop.
- Once ingredients are all mixed, turn the mixer to medium high and set timer for five minutes.
- Flavor or color the buttercream to your preference. We make a huge batch of plain, then add flavor and color depening on the amount of buttercream we need. Making one large batch saves time in the long run.
- NOTE: American Buttercream will keep up to two weeks in the fridge, and one day at room temperature.
I’m so excited to try this recipe!
Hi barb! I want to try your American buttercream. my question is how long is the shelf life if it’s room temp. and shelf life when you put it in the fridge? thanks!
Hi Kathy,
Thanks for writing, and sorry about the delay. The American Buttercream will keep up to two weeks in the fridge, and about 12 hours at room temperature.
Good luck with the making–
Barb
My new go to buttercream for my macs! Thank you for sharing your recipes with us. 🙂
Thanks for the recipe. I will be trying i
Your recipe today. I see salted butter noted in the upper recipe nd unsalted butter noted in the actual recipe noted. Is it supposed to be unsalted?
Maria,
Either will work, but unsalted is usually what I use. I’ll fix the recipe.
Thanks
Barb