American Buttercream Whipped for Cakes

American Buttercream Whipped for Cakes keeps the shopping list focused on unsalted butter softened, powdered sugar, and vanilla extract. It serves 18 people.

Count on 5 minutes of prep, about 5 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 ½ cups unsalted butter softened
• 6 ¼ cups powdered sugar
• 2 teaspoons vanilla extract
• 1/3 cup heavy cream cold

How the cooking goes

1. In the bowl of a electric mixer fitted with the paddle attachment beat the butter until the texture looks smooth and lightened slightly on medium-high speed.
2. Reduce the mixer speed to low then add the powdered sugar ½ cup at a time, allowing it to mix in completely before adding the next batch.
3. Once all the sugar has been incorporated add the vanilla and vanilla bean seeds (optional) then mix on medium speed until light and smooth.
4. Switch to the whisk attachment then add cream while mixing on medium-low speed. Then increase the speed to high and whisk until light and fluffy and white.
5. TIP To remove the bubbles, switch back to the paddle then mix on low speed for 2-3 minutes. This will make the buttercream more dense and it will not frost as many cupcakes or cover as much cake but it will give a smoother finish to a frosted cake.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Frosting, open Ermine Frosting Whipped for Cakes and Cream Cheese Frosting for Cookies Whipped for Cakes.