Non-crusting American Buttercream
I like to use this buttercream most often, even when using it as the finish on a buttercream cake. It has no shortening in it which means it won’t be entirely “white”…it will be more of a cream color. You also can’t use the paper towel method to smooth the sides on this, but you can still get them very smooth and get a sharp top edge if you use the upside down frosting technique found in my fundamentals course section. And I like to use all butter as opposed to shortening whenever possible!
1This amount will cover and fill a 6″ cake, with maybe a little to spare.
1This amount will cover and fill a 6″ cake, with maybe a little to spare.
  • 2cups (454 grams) salted butter(4 American sticks) (1 stick of butter = 113 grams)
  • 2teaspoons (or more if desired) extract of choice(I use vanilla and/or almond usually)
  • 2pounds (907 grams) powdered sugar(no cheap brands here, they tend to have more clumps) (2 pounds of sugar = 907 grams)
  • 4Tablespoons water (or half&half for added smoothness)(add more if in a very dry/cold climate, or less if in a very hot/humid climate)
  • 2Tablespoons meringue powder(you can leave this out if you’re not worried about your buttercream being extra stable)
  1. Cream butter in mixer with beater blades or flat blade (NOT whisk), on medium for 2 minutes
  2. Add extract and water and beat on low until incorporated
  3. Gradually add sugar, beating on LOW (very important to avoid air bubbles) until just mixed.
Recipe Notes

*Add more water, a TAB at a time if too thick. But remember, you don’t want a thin consistency.

*You can color the buttercream by using gel colors

*Keep your bowl covered until ready for use

*Can be refrigerated for up to two weeks