(Post Updated 15th December 2025)
Are you looking for the perfect buttercream frosting? The buttercream I always use for my cakes is an American buttercream. It creates a slight crust making it perfect under fondant, as a filling or for keeping its shape on the top of cupcakes. It tastes delicious too!
My American buttercream was one of the first recipe tutorials I uploaded to the Cakes by Lynz YouTube channel over 7 years ago. Since then I have been asked so many questions about the buttercream. So I thought it was definitely time I created an updated video where I run through my recipe and try to answer some of the questions. So if you’re new to making buttercream or just can’t get it quite right this post is here to help.
The Ingredients
American Buttercream is so easy to make, it’s quick and requires no complicated steps, making it perfect for beginners. It’s made up of 2 main ingredients; icing sugar and room temperature butter in a 2:1 ratio. The only thing you must remember is to use a real block of butter, a baking spread will never firm up on your cakes.
You can then add a flavouring of your choice. Vanilla is always a classic and always tastes great paired with a vanilla sponge cake or vanilla cupcakes. I like to add a small dash of milk for the perfect consistency, but this is optional. You’ll find the FULL recipe at the bottom of this post.
Watch step by step how to make my American Buttercream
To watch how to make this creamy American buttercream just click the video below or keep scrolling for the full recipe.
How to make the buttercream
- To make the buttercream you can use a stand mixer or electric hand mixer. Start by sifting your icing sugar into your mixing bowl. This will remove any lumps of sugar.
- Add the rest of your ingredients, and start on a low speed, until the ingredients start to come together. This will stop any icing sugar coming out of the bowl. If you’re using a stand mixer that comes with a guard this will also help.
- Increase to a higher speed for around 4 – 5 minutes. The longer you mix the buttercream the smoother and creamier it will get. It will also lighten the longer you mix it.
- Your buttercream is then ready to add onto your cakes. You could also colour it with gel or oil based colours to match the theme of your cake.
Answering you buttercream questions
Should you use salted or unsalted butter?
This is one of my most asked questions and the answer is you can use either. The only difference you will find is how it tastes. Personally I prefer to always use salted butter as for me it tastes better, but this really is personal preference.
If you use unsalted butter you can always add a small amount of salt into your buttercream. Some people prefer to do it this way, as you are more in control to how much salt is being added. For me I find salt really brings out the flavour of the buttercream.
Why is your buttercream too runny or won’t firm up?
Do you find that your buttercream either looks wet or that it just won’t firm up when your cake is in the fridge?
The cause of this is using the wrong butter. If you use a butter / spread that comes in a tub, even if it’s specifically for baking, they are made to always remain soft. This means they will never fully firm up.
You need to use a block of real dairy butter. Think about how a block of butter is really firm when it’s in the fridge. This means when your buttercream covered cake is placed in the fridge the butter in your buttercream will go back to that solid state. Just remember to allow your butter to get to room temperature before making your buttercream.
How can you get rid of air bubbles in your buttercream?
To get a perfectly smooth covering on your cakes you need an air bubble free buttercream. As we beat buttercream this adds air bubbles. Also if buttercream is left even for a few minutes after it’s been made I find it can form air bubbles in your mixture.
Before adding it onto your cakes or popping it into your piping bag use a spatula and spread it around the side of a bowl. This will push out a lot of those air bubbles, bringing it back to the perfect creamy consistency.
Can I use this recipe for chocolate buttercream?
This buttercream works great as a base for chocolate buttercream. All you will need to do is replace some of your icing sugar for cocoa powder. For this recipe I like to use 20g of cocoa powder and replace this with 20g of your icing sugar.
Sift the cocoa powder in with your buttercream and mix as normal. This makes a deliciously, creamy chocolate buttercream.
In the video I also cover colouring your buttercream and how to lighten your buttercream, so pleased do take a look. I really hope you will find this tutorial useful and if you have any other questions please leave them below.
Plus if you haven’t already you can subscribe to my YouTube channel for more Free cake decorating video tutorials.
Creamy Vanilla American Buttercream Recipe
Ingredients
- 340 g Icing Sugar (12oz)
- 170 g Room Temperature Salted Butter (6oz)
- 1.5 tbsp Milk
- 1 tbsp Vanilla Favouring or favouring of your choice
Instructions
- Sift your icing sugar into your mixing bowl to get out any lumps. Then add your butter, milk, and flavouring.
- Either using a hand mixer or stand mixer, set your mixer onto a low speed until the ingredients start to combine. This will stop the icing sugar escaping from the bowl.
- Once the ingredients have started to combine, turn your mixer up to a medium / high speed and let your buttercream mix for at least 5 minutes.
- After 5 minutes you should have a smooth, creamy buttercream mixture. Using food gel colours, you can now add a colour of your choice, before adding it onto your cakes.
Notes
Plus why not save this tutorial for later and pin it to Pinterest
19 responses
Thank you so much for the tutorial for buttercream.
Why does my buttercream often split- still tastes nice but spoils the look. Advice please?
Hi Lynz, quick question on buttercream! Do you use the same recipe to buttercream a cake, as you do for buttercream decorations? I seem to struggle to get smooth lines on my buttercream so add a little milk, but then it’s too soft for decorating (unicorn roses for example)…. I know I can add some more icing sugar, just wondered if you had too different recipes for the cake buttercream and buttercream decs! Thanks! (P.s have made your bunny cake and next month I am making the rocket cake!!)
Hi Emma, It’s great to hear you have made the bunny cake and will be making the rocket cake. In regards to my buttercream I actually use the same buttercream for my cakes and buttercream decorations. With things like flowers you want to make sure you are mixing it until its really creamy, usually I let mine run for 5 minutes at least. Also make sure you butter is at room temperature as this will really help. When it’s mixed you can also go in with a spatula mixing it by hand, pushing it against the bowl to get out any air bubbles which really helps for buttercream flowers. I really hope this helps.
Thank you very much! Your explanation is very clear.
If I have a leftover of buttercream can I pop it on the fridge and use it in 2-3 days ??
Hi Erika, Yes you can definitely pop it into the fridge to use in 2-3 days. Place the buttercream in an airtight container and then when you want to use it, bring it out to room temperature. I like to then mix it back up in the mixer until it goes back to being light and fluffy again.
This ended up making the best buttercream that I have ever used for piping. Thank you so much for sharing!
Hi Kristine, I am so happy to hear that you loved it and it worked well for piping.
Can I add cocoa to this mixture if so how much do I add
Hi Kay, yes you can definitely add cocoa powder to the recipe. I usually substitute 20g of the icing sugar for 20g of cocoa powder. You can add a little more if you would like it more chocolatey.
Thank you so much for the tutorial for buttercream.
You are very welcome. I really hope you enjoy it.
what is the best buttercream for russian nuzle for tulips
Hi Georgina, I have used this buttercream for Russian piping nozzles and it works really well as it holds its shape.
hi Lynsey, I have a buttercream before it very sweet. but, Can I add 100g or 150g icing sugar instead? Because I think add 340g icing sugar is super sweet. my mom said is way too sweet.
Hi, Thank you for your message. You can add less icing sugar, but the less you add the more it is going to taste like butter. If you are only adding 100g of icing sugar it is going to be very buttery and not like buttercream at all. One thing you could try is adding a little salt to your buttercream as this can reduce the sweetness. If you are finding American buttercream too sweet you could try a different kind, like swiss meringue for example, as this is less sweet.
ok, I’m going to make German buttercream. it also less sweet.
My new go to buttercream! Perfect for piping. Thank you Lynz!
You are very welcome, I’m so happy you love it.