American Buttercream Frosting: Small Batch

When you just need a little frosting for some cookies or half dozen cupcakes, this recipe fits the bill. The addition of salt to this frosting as well as meringue powder creates a lovely flavor balance and fluffy texture.

This is a great recipe to use for cupcake wars at home as it can be adjusted and “tweaked,” to meet the challenge and defeat your opponents! I have had great success adding fruit juice in place of the milk, extracts, as well as fruit powders and dry mix ins like chocolate flakes and sprinkles.

American Buttercream Frosting: Small Batch

Recipe by meltedkc adapted from whimsical bakehouseCourse: DessertDifficulty: Easy


Prep time




  • 4 oz (1 stick) unsalted butter at room temperature

  • 2 cups sifted confectioner’s sugar

  • 1 1/2 tsp meringue powder

  • 1/2 tsp vanilla extract

  • 1/8 tsp salt

  • 1 Tbsp milk or cream

  • CHOCOLATE OPTION: 2 oz melted and cooled chocolate


  • Beat the butter alone on medium-high, until creamy, using the paddle attachment.
  • Add the sugar, meringue powder, vanilla and salt. Beat at low speed until combined. Turn up the speed to medium and beat until smooth.
  • Add the milk or cream and beat until light and creamy.
  • CHOCOLATE OPTION: Add the melted and cooled chocolate to the completed frosting and beat until combined.

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