My Favorite Buttercream that I’m introducing you to today is an American Buttercream. It has fewer ingredients and is easier to make than the other types of buttercream I listed. It has a butter and powdered sugar base, and a sweet, rich flavor. American Buttercream is popular to use in piping bags to decorate cakes and cupcakes.
American Buttercream: A popular version you’re likely already familiar with. This is the simplest of buttercreams, and uses the fewest ingredients (butter, powdered sugar, and vanilla being the key ones). French Buttercream: A less-sweet version of American Buttercream. Made with whipped egg yolks and cooked sugar syrup. Often yellow in color (thanks to the egg yolks). German Buttercream: A custard-based buttercream, less sweet than American. Made by mixing pastry cream (cream, cornstarch, and egg yolk) with butter and powdered sugar. Swiss Meringue Buttercream: Made with a meringue base (granulated sugar & whipped egg whites) mixed with butter and flavorings.
I’ve taken time to perfect the ratio of ingredients in this recipe and all the techniques you need to nail the texture, consistency, and taste every time. Make sure to read through the whole post for my expert tips and tricks, ideas on different flavors to try in this frosting, and answers to some commonly asked questions about buttercream frosting. Wondering what to use My Favorite Buttercream Frosting on top of? Check out my Funfetti Sheet Cake, Soft and Chewy Sugar Cookies, or Sheet Pan Brownies for some inspiration!
Unsalted butter: Use unsalted butter and let it soften to room temperature. (Cold butter can be difficult to cream with powdered sugar, while overly melted butter can prevent you from achieving that perfect thick consistency for your frosting.) If you prefer to use salted butter, just skip the added salt in the ingredients. Vanilla extract: Adds a warm flavor to the frosting and balances the sweet taste of the powdered sugar and the creaminess of the butter. Almond extract: While optional, I really love the way almond extract enhances the flavor of this buttercream frosting and especially how it complements the vanilla extract. (Make sure to omit the almond extract for anyone with a nut allergy!) Salt: If using salted butter, skip adding the salt. Powdered sugar: Measure out 4 cups of powdered sugar and then sift it through a fine mesh sieve (see the one I use below). Sifting the powdered sugar helps to eliminate lumps and helps contribute to the overall smooth, creamy texture of this frosting. Heavy cream: Heavy cream will help you get the frosting to its desired consistency. You’ll want to add it a little at a time so as to not overdo it and make the frosting too liquid-y.
