Easy 3 Ingredient American Buttercream
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No home bakery is complete without the perfect buttercream for the cake business! Here is the easiest buttercream you can make.
American buttercream is pretty straight forward. No fancy procedures or steps required. Simply add in your ingredients and mix. That’s literally it!
A Few Tips
As easy as it is, there are still some best practices to ensure you have perfect buttercream every time! I mean, this is still BAKING!
Here are a few tips so you can be as successful as possible when making this buttercream.
Room Temperature Ingredients:
You want soft room temperature butter. This helps the emulsifying process when adding in your powdered sugar and helps you avoid a grainy feel. Temperature is also a main culprit for having soupy or split buttercream. Too cold, the buttercream will curdle and split. Too hot and the buttercream will be a liquidy mess.
If you run into curdled buttercream, gradually heat it and remix. If you have soupy buttercream, let it chill in the fridge to set up.
Consistency:
This is a thick and smooth buttercream. To loosen the buttercream add a drop of room temperature liquid like milk, cream, or juice depending on the flavor you are making until you reach your desired consistency.
Mix on low setting to remove air bubbles.
Storage:
Store buttercream in an airtight container, like this one, at room temperature for 2-3 days. After that, place in the fridge or freezer.
To bring buttercream back after storage, simply allow to thaw to room temperature and remix in stand mixer until creamy and smooth.
Light Buttercream:
To get as close to white buttercream, whip your butter until it turns light in color. the longer you whip it, the lighter it will become. Be careful to not over mix. You can also add a tiny dab of purple food coloring to offset the yellowness of the butter. Alternatively, you can purchase a whiter butter from the store.
Flavoring:
Takes flavorings well. Use extracts, emulsions, fresh fruit, jams, juices, add ins, and more to create the perfect buttercream flavor! The possibilities are endless!
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Easy Buttercream Recipe
My recipe is super easy to follow and adjust for any size you may need. When I work on recipes, I love to make it the easiest ratio possible so you can always figure out what you need with as little thought as possible.
My American Buttercream Recipe is a 2 to 1 ratio. This means 2 parts powdered sugar to 1 part butter. Then add flavorings as you see fit!
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Here is the exact recipe I use to make one batch of buttercream that is enough to ice one 6” cake or 18 cupcakes.
Ingredients:
16 oz. butter (454 grams)
32 oz. powdered sugar (907 grams)
1 tbsp. vanilla extract (or to taste)
Instructions:
Mix butter on high speed until light in color.
Add in powdered sugar and mix on low until combined, then on high to bring ingredients together.
Once ingredients have come together, scrape down sides of bowl and add vanilla extract and any other flavor additions.
Mix on low speed until combined.
If you try this recipe, I would love to hear your thoughts and feedback!
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