Recipes Desserts Cake Icing + Frosting American Buttercream Be the first to rate & review! If you're looking for a rich and creamy frosting that comes together in just minutes, pastry chef Paola Velez's American Buttercream is the way to go. Velez makes hers in a stand mixer, but you could also easily make this using a handheld mixer. On its own, the frosting tastes sweet and buttery—if you want more flavor, try adding a little vanilla extract or lemon zest. By Paola Velez Paola Velez Paola Velez has been a pastry content creator and influencer since co-founding Bakers Against Racism, a viral advocacy movement. The experienced executive pastry chef was named Pastry Chef of the Year by Esquire and the Restaurant Association of Metropolitan Washington in 2020 and a Food & Wine Best New Chef in 2021. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Active Time: 10 mins Total Time: 10 mins Yield: 6 cups Cook Mode (Keep screen awake) Ingredients 1 pound butter, softened 1 tablespoon solid vegetable shortening (such as Crisco) 2 pounds powdered sugar Pinch of kosher salt 1 teaspoon vanilla extract or 2 teaspoons lemon zest, for flavoring (optional) 2 tablespoons milk, optional Directions Add butter and vegetable shortening to bowl of a stand mixer fitted with a paddle attachment. Beat on low speed until smooth and glossy, stopping once to scrape down sides and bottom of bowl, about 1 minute. Add powdered sugar and mix on low to blend. (Cover bowl with a towel when first mixing to avoid a big mess.) The mixture will look crumbly at first, but will come together with more mixing. Increase speed on mixer to high and mix until buttercream is fluffy and pale, stopping once to scrape down sides and bottom of bowl, about 2 minutes. The longer you mix the buttercream, the whiter it will become. Beat in salt and vanilla or lemon zest, if using. If you'd like, add milk to buttercream, 1/2 teaspoon at a time, until buttercream is smooth and spreadable. Buttercream can be stored airtight at room temperature for up to a week. Mix again in stand mixer using a paddle attachment before using. Photo by Huge Galdones / Food Styling by Christina Zerkis Rate It Print