American Buttercream Recipe

I started decorating cakes years ago and it has become something I do for all my family and friends now. I have 2 versions of buttercream I use on cakes, depending on the conditions the cake will be in. My regular buttercream is great for cooler weather or cakes that will be indoors in a cool environment. My modified buttercream is more heat-stable. It can withstand being outdoors and in warmer buildings for short periods. Keep in mind ALL BUTTERCREAM MELTS. This second recipe melts a little slower but will still melt. This recipe can be halved if it's being used on a smaller cake. You can also freeze the leftover buttercream for several months for use on another cake.

I make this in a 6-quart stand mixer

*Note: I use imitation vanilla because I personally think the real stuff gives a rotten milk flavor. This is just a personal preference, and you are welcome to use real vanilla extract; however, you may need to use less.

Regular American Buttercream

Ingredients:

8 Sticks Unsalted Butter (4 cups) Room Temperature

4 lbs. Powdered Sugar (2 2-lb bags)

5 tablespoons Milk

5 tablespoons Imitation Vanilla Extract*

Directions:

Using a stand mixer fitted with the paddle attachment, mix the butter on medium-low speed until the mixture is smooth and creamy, making sure no lumps remain.

Turn the mixer to the lowest setting and add 1 of the 2-lb bags of powdered sugar and mix until completely incorporated.

Add all of the milk and vanilla and mix until smooth.

Keep the mixer on low and gradually add the remaining powdered sugar. After it's combined, increase the speed to medium and mix for approximately 3 to 5 minutes. The buttercream will become fluffier. At this point, it will be very thick and great for crumb coats and stiff buttercream decorations. If you need it thinner, add more milk one tablespoon at a time until you reach your desired consistency.

This icing is good for cakes that are going to be kept refrigerated or inside in cool areas. If it gets too hot or humid the icing WILL MELT. Ask me how I know.

Modified American Buttercream

Ingredients:

4 sticks Unsalted Butter (2 cups) Room Temperature

2 cups All Vegetable Shortening

4 lbs. Powdered Sugar (2 2-lb bags)

5 tablespoons Milk

5 tablespoons Imitation Vanilla Extract*

2 teaspoons Butter Flavoring/Extract

Directions:

Using a stand mixer fitted with the paddle attachment, mix the butter and shortening on medium-low speed until the mixture is smooth and creamy, making sure no lumps remain.

Turn the mixer to the lowest setting and add 1 of the 2-lb bags of powdered sugar and mix until completely incorporated.

Add all of the milk, vanilla, and butter flavoring and mix until smooth.

Keep the mixer on low and gradually add the remaining powdered sugar. After it's combined, increase the speed to medium and mix for approximately 3 to 5 minutes. The buttercream will become fluffier. At this point, it will be very thick and great for crumb coats and stiff buttercream decorations. If you need it thinner, add more milk one tablespoon at a time until you reach your desired consistency.

This icing is slightly more heat tolerant than the original buttercream. If I know a cake is going to be outside at all, I use this recipe. That being said, IT WILL STILL MELT. Again, ask me how I know.