While this Basic All-Butter American Buttercream is amazing, here’s a great Oreo Buttercream as an alternative. This recipe can easily be cut in half, or even doubled!
Basic All-Butter American Buttercream
Using a handheld or stand mixer, beat butter until light and fluffy. About 2-4 minutes.
Scrape down the bowl and add all of the powdered sugar.
Mix on low until incorporated. Scrape down bowl.
With mixer on medium low, add 1/2 teaspoon salt. Add the heavy cream, and vanilla 1 tablespoon at a time.
Turn mixer to medium-high and beat until fluffy. About 2-3 minutes.
This is excellent on any cakes, cupcakes, or even used as a filling between cookies! This is also a great recipe for piping flowers or other décor.
This is an all-butter buttercream so it won't do well if it's going to be sitting outside on a hot day. If you need a more heat stable recipe, you can replace half of the butter with shortening.
This can be stored in an airtight container in the fridge for up to 1 week, or frozen for up to 1 month.