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Classic American Buttercream
Shannon Vavich
The best icing for a beginner to use for cake decorating.
3.50
from
2
votes
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Equipment
Heavy Duty Stand Mixer is recommended
Ingredients
1
pound
unsalted butter
softened
2
pounds
powdered sugar (8 cups)
you can omit 1-2 cups if you want a less-sweet icing
pinch
salt
1/2
cup
heavy whipping cream
add more for a smoother less-stiff icing
Instructions
Using the paddle attachment of your mixer, whip the butter until light and fluffy
Add the powdered sugar a bit at a time. Scrape down the sides of the mixer with a spatula, intermittently.
Add the salt and the heavy whipping cream. Whip on high for a couple minutes.
Swap out the paddle attachment for the balloon whip attachment. Whip on high for about 3 minutes.
Cover with plastic wrap until it's time to use the icing.
Always make more buttercream than you think you'll need. It freezes excellently.
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