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–+ servings
american vanilla buttercream recipe
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Heat Stable Vanilla Buttercream

A tasty vanilla buttercream that stands up better to hot and humid environments. Makes enough to fill and frost a double layer cake, fill and crumb coat a triple layer cake, and frost about 20 cupcakes.
Servings 2.5 Cups

Ingredients

  • 1/2 Cup (113g) unsalted butter, room temperature
  • 1/2 Cup (100g) high ratio shortening*
  • 3 1/2 Cups (420g) powdered sugar
  • 1 Tbsp meringue powder
  • 2 tsp vanilla extract
  • 2 Tbsp whole milk or heavy whipping cream, room temperature
  • 1/4 tsp salt, or to taste

Instructions

  • With a hand mixer or paddle attachment on your stand mixer, cream the butter and shortening on medium-high until it’s creamy and light (almost white) in color. About 7 minutes.
  • Whisk the meringue powder into the powdered sugar. Then, with the mixer on low, add the meringue/powdered sugar mixture one cup at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one.
  • Add vanilla, milk, and salt and mix on low for another minute until fully incorporated.

Notes

*High ratio shortening will make this frosting the most heat resistant, but if you can't find it conveniently, any kind of vegetable shortening will make frosting more heat resistant than butter, especially when you add the meringue powder. 
Make Ahead Tips: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency. 
To Make It with Vegan Butter: substitute an equal amount of vegan butter (I love Earth Balance Sticks) for the unsalted butter, omit the meringue powder, add 1 Tbsp vanilla instead of 2 tsp, add 1 Tbsp dairy-free milk instead of 2 Tbsp whole milk (my favorite is unsweetened coconut milk), and salt to taste. 
To Make It All-Shortening: omit the butter and use 1 Cup of high ratio shortening, 1 Tbsp of vanilla (and ¼-½ tsp of any other flavorings you’d like, such as butter extract, almond extract, etc), 4 Tbsp of whole milk or non-dairy milk, and keep the salt amount the same. 
To Make It Extra White: After all ingredients have been incorporated, add 1-2 tsp of Americolor Bright White or icing whitener of your choice. 
Yield: This buttercream makes enough to:
  • Frost 12-15 cupcakes with a piping bag
  • Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.