If you hate regular BUTTERCREAM FROSTING, this less-sweet, silky smooth recipe will change your mind
Video Overview & Insights
RECIPE: https://cakesbymk.com/recipe/silky-smooth-buttercream-frosting/
This week's silky smooth, not too sweet American buttercream frosting recipe is probably my favourite out of all the American style buttercream recipes I've shared! I find most traditional recipes a little too sweet, as they usually use double the amount of powdered sugar to butter (in grams). This recipe uses an almost 1:1 ratio of powdered sugar to butter (in grams), and the addition of a decent amount of cream helps to dissolve the sugar crystals and provides extra stability to the frosting (as opposed to using milk or water). This does however mean that it is not a crusting buttercream, so just keep that in mind if you specifically need a crusting buttercream :). Hope you all enjoy it just as much as I do :D get the full written recipe here: https://cakesbymk.com/recipe/silky-smooth-buttercream-frosting/
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If you’re looking for a silky smooth buttercream frosting recipe that is not too sweet or grainy, then this recipe is it! I find traditional American style buttercreams way too sweet, so I came up with my own version that has far less icing sugar (in relation to the amount of butter) compared to more traditional recipes. Best part is, it’s still stable enough to use for layered cakes and is great for piping too!
My buttercream is split, i microwaved but its splited. Please help. I dont want to throw it
INGREDIENTS:
- 1½ cups (340 g) unsalted butter - room temperature
Your voice is irritating
- 3 cups (375 g) icing sugar - also known as powdered/confectioners sugar
- 2 tsp vanilla essence/extract
This American hates American buttercream. Italian buttercream changes my life.
- ½ cup (120 g) cream - room temperature, minimum fat percentage of 30%
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If you pipe a vi tage cake, how long can it stay intact outside of the refrigerator?
BAKING ESSENTIALS:
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Thank you, that's perfect!
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It's not clear to me? Is the cream heavy cream or whipped cream?
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This is exactly how I make my buttercream… nothing new here for me
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Gracias por compartir su receta ❤
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I made your frosting for an event last weekend. I always refrigerate my cakes, makes delivery easier. I loved the taste of this frosting after whipped up, but after being chilled it gets so firm. I had the cake out for 3 hours before service and the frosting was still hard, is that normal? Loved the lightness after mixing, but didn't care for the taste as much after being cold. When do you take your cakes out for service?
NICE-TO-HAVE:
Thank you, thank you. I cannot wait to try this!
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Thanks for sharing this! 💯❣️
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Thank you I can happily make a good buttercream. The only thing I did wrong was use salted butter and because of the less sweet you can really taste the salt in the frosting. Next time I make it I will use unsalted butter. Otherwise it was the smoothest frosting I have ever made and one batch of frosting went so much further than the buttercream I used to make so again thank you so so much!
CAKE DECORATING ESSENTIALS:
Add a big chunk of bacon and it would be great
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would like to make ahead of time and freeze, or should I make fresh? Also, can I double the recipe, or should I make each recipe separately.
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I dont have cream so i will be using 2% M.F partly skimmed milk instead of cream cuz i dont have cream. Wish me luck🫡
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I realize it’s a old post but I love your videos… as a new baker what exact temp should whipping cream be? Room temp?
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I just came across your video & I made butter cream icing yesterday & I only put half the powdered sugar (2 cups) and it tasted great. Some other cook guy said we should strain the powdered sugar first to take the little stones out, I was too lazy lol, I was lucky mine turned out great no little clumps.
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OR
Is this enough to fill coat and decorate a 3tier 6inch cake ?
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How do I store this buttercream and how long it last please?
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I want to use this recipe but colored using powdered food coloring. When would be the best step?
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How do you make this buttercream chocolate?
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Can I use light or heavy whipping cream instead of that cream?
Thanks for watching!
More User Perspectives
I think this might be my 3rd or 4th time using this recipe
SO FLUFFYYYY, it’s amazing
can somebody tell me what kind of cream should i use ?
@Nour-kc6btSo simple and delicious. No "mile-long" science regarding the recipe that I have to read through, like I just did on another site and video. This video is just what I was looking for. I have come across a few of your recipes in days past and enjoying every one of them!
@Alethea2025Hi can i make a big batch for freezing
@arinola1000Whats the best practice to preserve the cake after cutting?
@LuvYaBack333Most of the frostings I see are just too sweet. I think this is, by far, my favorite recipe. I will be using it. Recipe is just perfect.
@rachelkamanga9515Thank you I’m so frustrated currently bought icing sugar and it’s grainy 😢
@mrsamb-beautyissheThank you so much for this amazing recipe! I made it today for a cake I was making for a friend that specifically asked for buttercream but not too sweet! This was such an easy recipe, I love that you just dump everything in the mixer and mix away! No big mess from too much icing sugar flying around! It tastes delicious and was a dream to work with, it also piped beautifully! Is the only recipe I will be using from now on!!!!
@CraftySherCupcakeThis is by far the best recipe I've tried!!
@alondrasanchez8105I hate regular buttercream not because of the sugar but because of the butter. I don’t know how people can stand the flavor.
@Joenah5Looks so good🎉thank you🎉
@missylewis5607I haven't tried yet, but isn't it 375g of powdered sugar still too much sugar? I want to use as less as possible 😭
@actual_possum_59We can use milk instead of heavy creamer?
@remyac4992Hi Wat is cream? U meant whipping cream?
@VIKNESWARIRAVINDRANi was hoping to enjoy this buttercream, but it ended up tasting too buttery for me
@salmaaosman2829Trying to figure out if “cream” would be heavy whipping cream or does she mean milk? I’m slightly confused.
@lirpa1981Mam can we store the buttercream in room temperature??
@dharusankar8561Is this suitable for icing a hole cake and using food colouring etc?
@samanamalik2163My sugar hasn't dissolved; it's still in granules. When I eat it, I can still feel the icing sugar in my mouth. Should I dissolve the sugar in the cream first?
@Nasathecat.24Can this frosting be tinted with gel coloring and piped for simple decorations? I would hate to mess it up if it's not suitable for coloring, it looks lovely as it is.
@meeanieHi! would Half & Half be considered cream? I’m not sure what you meant by “Cream” like heavy cream, heavy whipping cream, or just milk? Help please i’m soo confused 😩
@tiffanyreignIs this ok left out at room temperature like buttercream frosting?
@Eeveeb80Это самый хуевый крем который я делала. И невкусно, и жирно, и неудобно наносить (то твёрдый, то течёт) Короче перевела продукты. Говно
@sveta_jusCan a color this with bright colors? I need fuchsia and black.
@beatrizsandoval4395Please what type of cream
@SaidaOnair