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.


Credit: Photo by Huge Galdones / Food Styling by Christina Zerkis

Recipe Summary

10 mins
10 mins
About 6 cups


Ingredient Checklist


Instructions Checklist
  • 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.