5 Ingredient Vanilla American Buttercream

Prep Time 10

Digital scale (or dry measuring cups, liquid measuring cup, and measuring spoons)
Stand mixer (or hand mixer with a large bowl)
Silicone spatula

Place butter in your stand mixer fitted with the paddle attachment or in a large bowl if using a hand mixer. Beat the butter at medium speed for 1 minute until the butter is soft and creamy. Add the sifted powdered sugar, heavy cream, vanilla, and salt. Mix on the lowest mixer setting until the powdered sugar is moistened. It’s ok if there are a few lumps at this point.
Increase the speed to medium and beat for 2-3 minutes. This will smooth out any lumps in the buttercream and incorporate air. During this process, the buttercream’s color will lighten, and the volume will increase. Beat the buttercream until it reaches stiff peaks (i.e., the buttercream will stand straight up when you pull out the beater and hold it upright).

This recipe is written to make a stiff buttercream.
If the recipe is too thick (i.e., you need to thin the buttercream), add one Tbsp of heavy cream at a time until you have achieved the correct consistency.
If the recipe is too thin (i.e., you need to make it stiffer), add up to ½ cup (approximately 60g) of sifted powdered sugar.

If you over whip the buttercream (i.e., beat the buttercream at high speed for too long), you might incorporate large air bubbles into the buttercream.
To reduce the air bubbles, use a large wooden spoon or silicone spatula to stir the buttercream by hand. While stirring, push the buttercream up against the side of the bowl to “pop” the bubbles. It will take a couple minutes to reduce the air bubbles. Get ready for an arm workout!

Use immediately or cover tightly in an airtight container. If you don’t cover the buttercream, it will form a dry crust very quickly.
The American Buttercream can sit out at room temperature for up to 1 day. After that, store it for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw the buttercream in the refrigerator overnight and then beat the buttercream on medium speed for a few seconds until it’s creamy again. Add a small amount of cream or milk when re-beating the buttercream if necessary to achieve the creamy consistency.
This recipe makes approximately 4 cups (800g) of Vanilla American Buttercream.

You can make this buttercream recipe with half-and-half or whole milk, but the buttercream will be slightly less creamy and less rich.
If you want super white buttercream, use clear imitation vanilla. This will still provide a vanilla flavor, but it won’t darken the color of the buttercream. You could also use a small amount of white gel food coloring to brighten the buttercream.
Tip for decorating with Vanilla American Buttercream: If at any point the buttercream is getting loose or starts to melt, put it back in the fridge for a few minutes for the butter to firm back up. If you’ve left it in the fridge for too long, beat it for a minute to bring it back to the correct consistency.