The best Vanilla Buttercream you will ever make! Four simple ingredients are all you need to make this classic American buttercream recipe.
I made my own birthday cake. I think this is pretty standard for bakers, and I’m totally ok with it. I was actually not going to make a cake at all, since I was knee-deep in Pastry School at the time, but my husband insisted that we needed one, even if that meant buying one from the grocery store.
This is harder and harder for me to do these days. Buying a grocery store birthday cake used to be a thing (I know they are gross to some, but I love the sickly sweetness – I’m sorry!). These days I know I can (and have) made better, so I can’t bring myself to buy them.
The Ultimate Cake Collection
Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.
It helped that I still had a couple cake layers in the freezer from when I baked them for my Flat Top Cakes post. The recipe I used there was my Almost Scratch Cake. It is such a simple and delicious recipe and goes perfectly with this easy vanilla buttercream recipe.
So with the cake layers already done, all I had to do was defrost them, make the frosting, and decorate. I decided to go for an American Buttercream for ease.
What is American Buttercream Frosting?
I’ve actually had a hard time nailing down a good, simple vanilla buttercream recipe – what some would call American Buttercream – that uses mainly butter and powdered sugar.
I usually make Swiss meringue buttercream, which I love but takes a bit more effort, and I was most certainly looking for something with very little effort.
The BEST vanilla frosting I’d ever had was on my wedding cake, a cake we commissioned from Gannon’s, the restaurant we had our reception at. We didn’t do any tastings or see any samples, we just sent them a picture of what we wanted it to look like and chose our flavors.
This cake was unbelievable, the buttercream so smooth and delicious. We had a ton of leftovers, which we happily took back to our condo and devoured over the next few days.
I’d mentioned multiple times to Ryan that I wondered how they made it. I assumed it was a meringue-based one because it was so silky smooth, but it was less buttery than ones I’d made before. Powdered sugar-based buttercreams always feel so gritty… so it couldn’t be that.
Unbeknownst to me, Ryan had emailed Gannon’s and asked them for the recipe. He should probably get some kind of award, right?! I would never do this. I honestly did not think they would divulge their secrets, but they sent over a recipe!
How to make American Buttercream
This American buttercream consists of four simple ingredients — butter, powdered sugar, vanilla, and cream. But there are a few key things you can do to make sure your buttercream is nice and smooth with as little grit as possible.
The first step is to really whip the butter on its own, before adding any powdered sugar.
Sift your powdered sugar! This is a bit of a pain, but really helps to break out those clumps
Add your powdered sugar slowly — 1/2 cup to 1 cup at a time to the buttercream and whip well in between additions.
Once all the sugar is added, give it a good whip for at least 3 mins, more if needed.
Add only as much cream as needed to reach the consistency that you want and whip some more until completely smooth.
Frosting Tip!
Help ensure a super smooth American buttercream by sifting that powdered sugar first to get rid of any clumps!
Now, I’m not convinced this is the exact same vanilla buttercream that was on our cake (it still felt a little gritty when I made it, not as gritty as others before), but it was delicious. I am super happy with the end result and will definitely be making this buttercream again!
How to make a rosette cake
For the decorating, I wanted to try something new (to me) and a rosette cake. I’ve seen this done before and it looked amazing, so I wanted to give it a try.
I had done rosettes before, but usually just as decoration on top of the cakes or on cupcakes, not something that would cover the whole cake. I could have winged it, but I’m glad I checked out a couple of video tutorials first. I wouldn’t have thought to offset each row of roses to fill in the gaps.
I stacked and iced the cakes and did a crumb coat layer on the outside – thicker than just a crumb coat, but not too thick, as the rosettes would add a lot of icing already.
For this rosette cake, I started at the bottom and worked my way around, then the next layer, then the top.
All in all, the rosette part was really easy and probably took less than 10mins. I’m surprised at how easy it was, really. It’s a simple way to decorate your cakes and make them look stunning!
This particular vanilla buttercream is a bit less sweet than most you’ll find. I don’t like mine super-sweet, so I just added less powdered sugar. You can adjust this to your liking though — just use more/less if you prefer, but be sure to adjust the cream as needed!
If you’re looking for an easy and delicious vanilla buttercream recipe, this one is for you!
Frequently Asked Questions
How much buttercream does this recipe make?
This recipe makes enough to frost an 8″ two-layer cake or one three-layer 6″ cake.
It should be enough to frost 18-24 cupcakes depending on how much frosting is used.
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.
This recipe was originally published on Jan 4th, 2015. It was updated with new content on Jan 12th, 2023.
Learn How to Bake the Perfect Cake!
Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time!
Hey,
So I made the buttercream frosting but my only problem was it came out a bit grainy. I wonder if I added too much heavy whipping cream? Or maybe I didn’t whip it long enough? Or is there a certain time your suppose to put the flavoring (like puréed fruit flavoring) in the mixture? Otherwise that this recipe has to be by far the best I’ve ever done or tasted.
Hi Ashley! Truthfully, a powdered sugar buttercream will always be a little grainy. I don’t think too much whipping cream would be the culprit, but you could try whipping it a bit longer next time. I usually add flavourings right after the last bit of powdered sugar is incorporated, but if it’s a fruit puree, I’d add it near the end instead. Glad you liked it! 🙂
This is beautiful! Do you prefer to pipe with this or SMBC? I’ve been looking for a good piping buttercream because sometimes I think SMBC is a little soft and bubbly (and time consuming!) but most american buttercream piping recipes have shortening, which I like to avoid. Thanks in advance!
Hi Hana! I actually prefer to pipe with SMBC because I find it much smoother (and less air bubbles). It is more time consuming though for sure!! This recipe pipes really well though and I was able to get it quite smooth by whipping it for a long time. I hope that helps!
I was wondering if this buttercream recipe would be good for a 4 tiered wedding cake? They will be directly on top of each other. I had a recipe that I thought was good but then when I made a practice cake it cracked. Let’s have to be before do you know what that could be from? I’ve never made a wedding cake before and I want this one to be perfect. Please help me
Hi Lisa! This buttercream should be perfect for a wedding cake and shouldn’t crack, though I’ve never had that happen, so I’m not sure what could cause it :(. When you stack the cakes, do you put any kind of supports in the bottom cake?
Thank you for sharing this recipe along with the Almost from Scratch cake recipe. I have been making cakes for awhile now and this has by far been the best yet. I’m so happy especially since it is for my daughters 16th birthday. The icing was perfect. Using the whip attachment made a big difference and it was the perfect amount for this cake. Also, my cake layers turned out thick and even!!! I wrapped damp towel strips around the sides of the pans. Thank you again.
Hi Olivia! Im just beginning to learn how to make my own icings and thsi recipe looks great. I do have one question, if i wanted to add food coloring would that have any impact on the flavor or consistency? Should i use a gel based food coloring?
Hi Rita! I would use a gel based coloring, yes. They are very concentrated and less likely to affect the texture of the frosting :). This frosting in particular is a very good and easy one to color!
Hi Olivia, this recepie sounds great and I will try it for my next cake. I am a fan of that simple american buttercreams because they are a so fast & easy to make, even my 15 years old daughter can make it 🙂 I also love to put fruit puree in it for a fresh taste. Greeting from Germany Michaela
I tried to make a good impression on my boyfriend’s son. This ran all over the cake. I made sure of the measurements, and I was highly disappointed. I’m not sure what happened but I called my boyfriend crying because I wanted to throw it out. His son who is 16 asked me not to
Not sure if I will try this again. #feelingsoheartbroken
Hi Tracie! Im sorry you had trouble with this. I honestly don’t understand how it could have possibly run all over the cake. Was the cake still warm when you tired to frost it? Did you add too much cream? This is a very stiff buttercream.
This looks amazing! I’m planning to use this buttercream recipe for a lemon cake that is 3.5 – 4 inch high. Will this amount work? And also, I’ll be flavoring the buttercream with key lime – how much juice of the key lime do I need to add? Can I omit the vanilla extract if I want since I’m using lime juice?
Thanks so much! Looking forward for your response. Keep up the great work!
Hi Christina! What size cake rounds do you plan to use? I used 8″ rounds and the cake was about 4-5″ tall. Regarding the key lime, yes, leave out the vanilla so you get that lime flavour. As for how much, that’s a tough one! The more you add, the thinner the frosting will be. I would start with 2 tsps and see if you can taste it. If not, add more, but reduce the amount of cream used. If that makes sense. To keep the amount of liquid fairly even. Let me know how it turns out!
I just made this buttercream and I’m in LOVE!!! It was so easy and no heavy mouth feel that American buttercream leaves you with. I’ve never ventured beyond a stabilized buttercream and I’m so glad I tried this! Thank you!
Hi Olivia ,,, thanks so much for sharing this recipe,,, i was asking if you have a cream recipe for cake and cupcake frosting like a cake shops that does not solidified in the fridge ,,, when i put it in the fridge its still soft from out side ,,, i love you and your recipes and i like to learn more from you ,,, i love sweet and cake making ,,, thanks so much
Hi! The only frosting that wouldn’t become firm in the fridge AND hold up in hot weather is one made with shortening instead of butter — but those ones don’t taste as good 🙁
Hi Amy! Yes this would work great under fondant. Just note that it is butter based, so if the wedding is outdoors or anywhere HOT that could pose and issue.
Hi there!
I was wondering if you sifted the sugar first? The Wilton recipe calls for sifted icing sugar, so I wondered if you had tried that in order to eliminate the graininess.
Thanks for the recipe! I’m a buttercream FREAK!!
Candy
Hi Jakki! It’s really to taste — I would say maybe 1/2cup to 1 cup? Be sure to sift it though and either add more cream to ensure to consistency is good, or reduce the amount of powdered sugar. This frosting is really flexible, so I would just add and taste as you go!
Kelly Hinojosa says
How long will this frosting hold in the fridge or freezer?
Olivia says
Hi Kelly! It will keep for a long time. I’d say 1 week in the fridge, but up to 3 months in the freezer if stored properly.
Ashley Johnson says
Hey,
So I made the buttercream frosting but my only problem was it came out a bit grainy. I wonder if I added too much heavy whipping cream? Or maybe I didn’t whip it long enough? Or is there a certain time your suppose to put the flavoring (like puréed fruit flavoring) in the mixture? Otherwise that this recipe has to be by far the best I’ve ever done or tasted.
Olivia says
Hi Ashley! Truthfully, a powdered sugar buttercream will always be a little grainy. I don’t think too much whipping cream would be the culprit, but you could try whipping it a bit longer next time. I usually add flavourings right after the last bit of powdered sugar is incorporated, but if it’s a fruit puree, I’d add it near the end instead. Glad you liked it! 🙂
Christine says
Try Veena Amanov’s American butter cream. Same ingredients, but made in different order. It is not grainy and does not form a crust.
Hana says
This is beautiful! Do you prefer to pipe with this or SMBC? I’ve been looking for a good piping buttercream because sometimes I think SMBC is a little soft and bubbly (and time consuming!) but most american buttercream piping recipes have shortening, which I like to avoid. Thanks in advance!
Olivia says
Hi Hana! I actually prefer to pipe with SMBC because I find it much smoother (and less air bubbles). It is more time consuming though for sure!! This recipe pipes really well though and I was able to get it quite smooth by whipping it for a long time. I hope that helps!
Lisa Dekranes says
I was wondering if this buttercream recipe would be good for a 4 tiered wedding cake? They will be directly on top of each other. I had a recipe that I thought was good but then when I made a practice cake it cracked. Let’s have to be before do you know what that could be from? I’ve never made a wedding cake before and I want this one to be perfect. Please help me
Olivia says
Hi Lisa! This buttercream should be perfect for a wedding cake and shouldn’t crack, though I’ve never had that happen, so I’m not sure what could cause it :(. When you stack the cakes, do you put any kind of supports in the bottom cake?
Nancy says
Thank you for sharing this recipe along with the Almost from Scratch cake recipe. I have been making cakes for awhile now and this has by far been the best yet. I’m so happy especially since it is for my daughters 16th birthday. The icing was perfect. Using the whip attachment made a big difference and it was the perfect amount for this cake. Also, my cake layers turned out thick and even!!! I wrapped damp towel strips around the sides of the pans. Thank you again.
Olivia says
Hi Nancy! So happy to hear that both the frosting and the cake worked out for you! How amazing are the flat layers, right?? 🙂
Brittany says
I’m excited to make this buttercream! Do you know how many cups this recipe makes?
Olivia says
Hi Brittany! I’m not sure actually, I’ve never measured it… It makes enough to fill and frost an 8″ cake :).
Rita says
Hi Olivia! Im just beginning to learn how to make my own icings and thsi recipe looks great. I do have one question, if i wanted to add food coloring would that have any impact on the flavor or consistency? Should i use a gel based food coloring?
Olivia says
Hi Rita! I would use a gel based coloring, yes. They are very concentrated and less likely to affect the texture of the frosting :). This frosting in particular is a very good and easy one to color!
Michaela Schmidt says
Hi Olivia, this recepie sounds great and I will try it for my next cake. I am a fan of that simple american buttercreams because they are a so fast & easy to make, even my 15 years old daughter can make it 🙂 I also love to put fruit puree in it for a fresh taste. Greeting from Germany Michaela
Olivia says
I love fruit purees in buttercreams too! Adds a delicious hit of flavour. I hope you like this recipe! 🙂
Sunanda says
Hi Olivia,
This looks great! I am planning to use this for a 6 inch – 2 layer cake with rosettes. Do you think I should half the recipe or use 2/3rd?
Thanks
Sunanda
Olivia says
Hi Sunanda! I think to be safe go with 2/3rds 🙂 Let me know how it turns out!!
Tracie says
I tried to make a good impression on my boyfriend’s son. This ran all over the cake. I made sure of the measurements, and I was highly disappointed. I’m not sure what happened but I called my boyfriend crying because I wanted to throw it out. His son who is 16 asked me not to
Not sure if I will try this again. #feelingsoheartbroken
Olivia says
Hi Tracie! Im sorry you had trouble with this. I honestly don’t understand how it could have possibly run all over the cake. Was the cake still warm when you tired to frost it? Did you add too much cream? This is a very stiff buttercream.
Christina Fernando says
Hi Olivia!!
This looks amazing! I’m planning to use this buttercream recipe for a lemon cake that is 3.5 – 4 inch high. Will this amount work? And also, I’ll be flavoring the buttercream with key lime – how much juice of the key lime do I need to add? Can I omit the vanilla extract if I want since I’m using lime juice?
Thanks so much! Looking forward for your response. Keep up the great work!
Olivia says
Hi Christina! What size cake rounds do you plan to use? I used 8″ rounds and the cake was about 4-5″ tall. Regarding the key lime, yes, leave out the vanilla so you get that lime flavour. As for how much, that’s a tough one! The more you add, the thinner the frosting will be. I would start with 2 tsps and see if you can taste it. If not, add more, but reduce the amount of cream used. If that makes sense. To keep the amount of liquid fairly even. Let me know how it turns out!
Lisa says
I just read your posts, it’s a 1m tip. Thanks. This cake is gorgeous! !
Olivia says
Thanks Lisa! 🙂
Lisa says
What number tip is that??
Kim Wells says
I just made this buttercream and I’m in LOVE!!! It was so easy and no heavy mouth feel that American buttercream leaves you with. I’ve never ventured beyond a stabilized buttercream and I’m so glad I tried this! Thank you!
Olivia says
Hi Kim! I’m so glad you liked this one! It’s a fave 🙂
Lolo says
Hi Olivia ,,, thanks so much for sharing this recipe,,, i was asking if you have a cream recipe for cake and cupcake frosting like a cake shops that does not solidified in the fridge ,,, when i put it in the fridge its still soft from out side ,,, i love you and your recipes and i like to learn more from you ,,, i love sweet and cake making ,,, thanks so much
Olivia says
Hi! The only frosting that wouldn’t become firm in the fridge AND hold up in hot weather is one made with shortening instead of butter — but those ones don’t taste as good 🙁
Amy says
Is this a good icing to use under fondant for a wedding cake?
Olivia says
Hi Amy! Yes this would work great under fondant. Just note that it is butter based, so if the wedding is outdoors or anywhere HOT that could pose and issue.
Mihiro Jonhnson says
Thanks for a nice recipe. It is simple and it tastes delicious!
Thanks again.
Olivia says
Thanks so much Mihiro! Glad you liked it 🙂
Candy Royer says
Hi there!
I was wondering if you sifted the sugar first? The Wilton recipe calls for sifted icing sugar, so I wondered if you had tried that in order to eliminate the graininess.
Thanks for the recipe! I’m a buttercream FREAK!!
Candy
Olivia says
Hi Candy! I did sift the icing sugar which I think helped. Most of the time I’m too lazy to do so though :).
Emily says
Looks gorgeous! I don’t have a stand mixer but out of curiousity do you think I could make this with a kitchen aid hand mixer? Thanks!
Olivia says
Hi Emily! For sure you can use a hand mixer. It might be a tad more elbow grease on your end, but will work perfectly fine!
Ariana Garcia says
I am going to use this for a cake this weekend. Can this recipe be turned into a chocolate buttercream?
Olivia says
Hi Ariana! Yep, you can add some cocoa powder to make it chocolate. Be sure to sift it though!
Jakki says
How much cocoa?
The taste is amazing we are in love with this icing!❤️
Olivia says
Hi Jakki! It’s really to taste — I would say maybe 1/2cup to 1 cup? Be sure to sift it though and either add more cream to ensure to consistency is good, or reduce the amount of powdered sugar. This frosting is really flexible, so I would just add and taste as you go!