Pioneer Woman American buttercream is an easy, make-ahead frosting made with butter, shortening, powdered sugar and vanilla, ready in just 15 minutes. That makes it a go-to for birthday cakes, cupcakes or potluck desserts, since you need just four pantry staples for a full batch.
Sifting the powdered sugar before mixing it in is the step I never skip, because it’s what separates smooth frosting from gritty frosting. If you skip it, you’ll feel tiny lumps in every bite since unsifted sugar clumps and never fully breaks down.
This recipe calls for butter and shortening instead of all butter, which I love because it keeps the frosting firm in warm kitchens. That shortening also gives it a lighter, fluffier texture, so it spreads easily over cake layers.
Pioneer Woman American Buttercream
Course: DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes505
kcalA thick, fluffy frosting whipped from creamed butter and shortening with sifted sugar, vanilla and milk until it holds firm on a spatula.
Ingredients
1 1/2 c. salted butter, shortening, or a combination (I recommend 1 cup butter and 1/2 cup shortening)
1 tsp. vanilla extract
2 lb. powdered sugar, sifted
6 tbsp. to 8 tablespoons milk, as needed
Directions
- Cream the fat: Beat the butter and shortening until completely smooth and it looks like a light face cream, then add the vanilla extract and mix until combined. If using all shortening, add 1/4 teaspoon of fine sea or kosher salt before adding the sugar.
- Add sugar and milk: On low speed, add the sifted powdered sugar about 1 cup at a time, alternating with 1 tablespoon of milk so it stays workable. Stop frequently to scrape down the sides and bottom of the bowl before adding the next cup.
- Check the consistency: After the last addition of sugar, check the frosting before adding more milk, since it’s easier to thin out than to thicken up.
- Beat until fluffy: Once the texture looks right, beat for 2 more minutes on medium-high speed. It’s ready when the frosting holds on a spatula and doesn’t drop unless you tap it against the bowl.
- Adjust and store: Add more milk if the frosting feels too stiff, or more powdered sugar if it’s too runny. Once you’re happy with the texture, use it right away or press plastic wrap onto the surface and refrigerate. Before using from the fridge, stir vigorously until it reaches spreading consistency, and tint with food coloring if desired.
FAQs
Can I use all butter instead of a butter and shortening mix?
All butter works fine and gives a richer flavor, but the frosting will be softer at room temperature and harder to pipe clean lines with. If you’re frosting cupcakes for a summer picnic, stick with the butter-shortening mix because it holds up much better in the heat.
How long does American buttercream last in the fridge?
It keeps in an airtight container in the fridge for up to two weeks, since the high sugar content acts as a natural preservative. When you’re ready to use it, let it come to room temperature and stir vigorously until smooth again.
Can I make this buttercream a day ahead?
Making it ahead works great because the flavors meld overnight and the texture stays consistent once refrigerated. Just press plastic wrap directly onto the surface to block air, then re-whip on medium speed before spreading.
Do I need a stand mixer or will a hand mixer work?
A hand mixer works fine for this frosting, though a stand mixer frees up your hands during the final 2 minutes of beating. If you use a hand mixer, plan on a sore arm because the powdered sugar makes the batter thick and heavy.
What’s the most common mistake people make with this frosting?
Adding all the powdered sugar at once sends a cloud of dust everywhere and creates lumps that are hard to beat out. Go 1 cup at a time on low speed, and scrape the bowl after each addition so no dry pockets hide at the bottom.
