clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Piping American Buttercream onto Cupcakes

American Buttercream {with butter and heavy cream}

  • Author: Rebecca Blackwell
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: about 4 cups (enough to frost and fill a 3-tier 8-inch layer cake or generously frost 16 cupcakes)


Want to make a chocolate version of this buttercream? Here’s the recipe for my favorite Quick Chocolate Buttercream.


  • 3 sticks (1 & 1/2 cups) unsalted butter, at room temperature
  • 45 cups powdered sugar
  • 1/3 cup heavy cream, at room temperature
  • 1 tsp salt
  • 1 tablespoon vanilla extract
  • 1 tsp almond extract (optional)


  1. Add the butter and one cup of the powdered sugar to the bowl of a standing mixer fitted with the whisk attachment. Beat on low just to blend, then beat on high for 3 minutes, stopping to scrape down the sides of the bowl a few times.
  2. Add the heavy cream and another cup of powdered sugar. Beat on low speed to blend, then on high speed for another two minutes, stopping to scrape down the sides of the bowl a few times.
  3. Add two more cups of powdered sugar and the salt and extracts. Beat on low to combine, then on high for about 1 minute, until the buttercream is completely smooth.
  4. Check the consistency and beat in more powdered sugar if the buttercream is too thin. Taste, and add more salt, vanilla, or almond extract if desired.


One reader left a comment with a valuable suggestion that I wanted to share (thank you Janice!). Here’s what she said: “One word of caution, I just blindly added all of the 1/3 cup of heavy cream at once which made the frosting very thin and I had to add quite a bit more sugar to get the right consistency. I suggest adding the 1/3 cup of heavy cream 1 Tablespoon at time to get the consistency that you are wanting.”