Homemade Buttercream

A bowl of homemade white buttercream with medium peaks.

5 from 1 vote

This silky smooth Homemade American Buttercream can't be easier to make with a stand mixer! It colors beautifully and has a not-too-sweet, delectable taste.

Prep Time5

Resting Time8

Total Time8 5

Course: Dessert

Cuisine: American

Servings: cups

Calories: 837kcal

Author: Shani W.

Equipment

▢
Stand Mixer
▢
Paddle Attachment for Mixer
▢
Silicone Spatula

Ingredients

▢ 2 cups butter (4 sticks) softened
▢ 4 teaspoons vanilla extract
▢ 1 teaspoon salt
▢ 8 ounces powdered sugar

Instructions

In a stand mixer, whip the softened butter with a paddle attachment on medium speed for 3 minutes, followed by low speed for the next 12-17 minutes on medium speed.
Scrape the bowl down halfway into the mixing time.
It should be white in color and silky smooth.
Pour in the vanilla extract and salt.
Add the powdered sugar a little at a time to avoid big clouds of dust.
Continue mixing on low speed for another 3 - 5 minutes, ensuring all of the sugar is fully incorporated.
That's it! Let the buttercream set on the counter (in a covered bowl) to continue to firm up. Enjoy!

Notes

Because this is mostly butter; if you put the buttercream in the refrigerator/freezer, it will solidify. Be sure to completely thaw before piping.

Tons of air bubbles in your buttercream? Use a silicone spatula to "smash" the buttercream against the sides of the bowl by hand . This helps pop any excess air bubbles.

This recipe makes enough to pipe buttercream onto 24 cupcakes, and can completely frost a 12-inch cookie cake like my Chocolate Chip Cookie Cake.

Freezing Instructions:

Transfer the buttercream (colored or plain white) to an airtight freezer-safe container. Freeze for up to 3 months.

When you're ready to decorate, thaw in the refrigerator overnight. Then, mix the buttercream by hand for a few minutes to get the texture how you want it. Add to frosting bags, and pipe as normal.

Nutrition