Gerry’s American Buttercream

This is the buttercream we use for decorating cakes and cupcakes. It has a smooth texture, pipes beautifully, and creates a clean white finish that’s perfect for any celebration cake.

Ingredients

  • 2 cups (4 sticks / 454g) unsalted butter, softened

  • 1/4 cup vegetable shortening

  • 8 cups (960g) powdered sugar, sifted

  • 2 teaspoons clear vanilla extract

  • 3–6 tablespoons heavy cream or whole milk (as needed)

Directions

  1. In a large mixing bowl, beat the butter and shortening together on medium speed for 3–5 minutes until light and creamy.

  2. Gradually add the powdered sugar, about 2 cups at a time, mixing on low speed until fully incorporated.

  3. Add the clear vanilla extract.

  4. Add the heavy cream or milk, one tablespoon at a time, until the buttercream reaches your desired consistency.

  5. Increase the mixer to medium-high speed and beat for another 3–5 minutes until light, fluffy, and smooth.

Decorating Tips

  • Use less cream for a firmer buttercream that’s ideal for piping flowers, borders, and detailed decorations.

  • Add a little more cream for a softer consistency that’s easier to spread on cakes.

  • If the buttercream is too thick, add cream one teaspoon at a time.

  • If it’s too soft, mix in a little more powdered sugar until it reaches the desired consistency.

Yield

Makes approximately 7–8 cups of buttercream—enough to fill and frost a standard two-layer 8- or 9-inch cake, decorate up to 48 cupcakes, or pipe decorative borders and flowers.

Gerry’s Tip: Using clear vanilla extract helps keep your buttercream bright white, making it ideal for wedding cakes, birthday cakes, and any design where a crisp, clean finish is desired.