American Buttercream Recipe: 5 Buttercream Flavors to Try

American buttercream is a variety of frosting made from butter, sugar, heavy cream (or whole milk), and a flavoring—most commonly, vanilla extract. The frosting absorbs food coloring well, making it ideal for intricate designs with many flavors and hues. It’s known as a “crusting buttercream,” a reference to the thin, sugary crust that forms over the frosting as it dries.

American buttercream contains no eggs or flour and is sweeter than many of its international counterparts. (Swiss meringue buttercream and Italian buttercream feature whipped egg whites, while French buttercream uses egg yolks.) The sugar in American buttercream makes it distinctively soft and spreadable, and thanks to the simplicity of its ingredients, it comes together in no time at all.

The warm, spiced notes of vanilla buttercream frosting complement several cake recipes, but you can easily alter the flavor. Here are some common buttercream flavors:

1. 1. Almond: Swap the vanilla extract for an almond extract for a sharply floral frosting reminiscent of amaretto (or use a splash of the liqueur itself). To offset the addition of liquid flavorings, simply add a little more sugar as needed until the frosting reaches your desired consistency.
2. 2. Berries: Macerated, freeze-dried, or puréed berries, like strawberries, raspberries, or blackberries, add a fresh, seasonal flavor and eye-catching color to a standard buttercream.
3. 3. Citrus: Add brightness and lift to your buttercream with a squeeze of fresh lemon or orange juice, plus a teaspoon of zest. Learn how to zest a lemon.
4. 4. Chocolate: Dark, rich chocolate buttercream is one of the most popular flavors of American buttercream, which bakers use to frost decadent yellow and chocolate cakes. Substitute a half cup of the confectioners’ sugar for Dutch-process cocoa powder.
5. 5. Florals: A dash of high-quality, food-safe rosewater or orange blossom water adds a subtle perfume and elegant aroma to vanilla buttercream. Pair with lemon or pistachio cake for a harmonious effect.

American buttercream frosting is equally at home on wedding cakes, birthday cakes, cupcakes, and sugar cookies. Here are a few ways to use it:

1. 1. As cake frosting: Frost the outside of cakes, cupcakes, and holiday sugar cookies with American buttercream, either with an offset spatula or piping tips.
2. 2. As a filling: American buttercream makes a light, sweet filling for cookie sandwiches or between the individual levels of a layer cake.
3. 3. As a decorative flourish: The texture of American buttercream makes it the preferred medium for piping decorative flourishes, like frosting flowers and greenery.

American buttercream is one of the simpler frostings to execute, but a few extra steps help it shine. Here’s what to know:

1. 1. Use room temperature butter. The first step of any American buttercream recipe is to cream the butter, providing a smooth and fluffy foundation for the sugar. It’s far easier to cream room temperature butter, which will incorporate more air as you whisk.
2. 2. Use a kitchen towel to prevent mess. There’s a good amount of powdered sugar in buttercream frosting—more than twice the amount of butter—which means epic sugar clouds may billow from the stand mixer until it is properly incorporated. Turn off the mixer before adding sugar, and drape a kitchen towel around the bowl before starting the mixer again to keep this under control.
3. 3. Beat out stubborn air bubbles by hand. If you’ve over beaten your buttercream, you’ll notice pockets of air. These bubbles affect the final texture of the frosting, making it feel less creamy. To fix it, use a rubber spatula or wooden spoon to beat the frosting by hand, using the side of the bowl to get rid of the excess air.

Become a better baker with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Dominique Ansel, Joanne Chang, Gordon Ramsay, Chef Thomas Keller, Mashama Bailey, and more.