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–+ servings
a vanilla cake with a scoop of vanilla buttercream
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4.77 from 52 reviews

American Buttercream Recipe

Eileen Gray
Simple yet delicious buttercream. A hint of milk and corn syrup gives this buttercream a lusciousness and eliminates any gritty texture. This recipe makes enough to fill and frost an 8" cake.
Prep Time20 minutes
Total Time20 minutes
Servings:16 servings

Ingredients

  • 12 oz unsalted butter (room temperature)
  • 20 oz confectioner's sugar (5 cups)
  • 2 tablespoon vanilla extract
  • 2 oz whole milk (¼ cup)
  • 3 oz light corn syrup (¼ cup)
  • ¼ tsp table salt

Instructions

  • Place 12 oz unsalted butter in the bowl of a stand mixer or in a large mixing bowl, Use the paddle or beater to beat the butter on medium speed until it is softened and smooth.
  • With the mixer running on low, slowly add 20 oz confectioner's sugar and mix until completely combined. Run the mixer on medium speed for 2-3 minutes.
  • Scrape the sides of the bowl and the paddle. Switch to the whisk attachment. On low speed, whisk 2 tablespoon vanilla extract, 2 oz whole milk, 3 oz light corn syrup and ¼ tsp table salt.
  • Beat on medium until light and fluffy, about 3-4 minutes. Use right away. Can be stored at room temperature for 1-2 days or frozen for up to 3 months.

Nutrition

Serving: 1e | Calories: 174kcal | Carbohydrates: 40g | Protein: 0.3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 43mg | Potassium: 13mg | Sugar: 4g | Vitamin A: 537IU | Calcium: 10mg | Iron: 0.01mg