This American butterceam is a bit grainy from the powdered sugar, but it does not feel greasy at all. I was born on their 1st anniversary, so it’s always a special day! It will last for a week or so in the fridge. No pressure! Ps- this morning I started making a small batch of biscuits, and I had the eggs out to make breakfast. When the syrup reaches 230 F on the candy thermometer, begin to whip the egg whites on medium-high speed. I could have winged it, but I’m glad I checked out a couple of video tutorials first. Yes, you can add coloring no problem! I’m convinced that there are a few key things you can do to make sure your buttercream is nice and smooth with as little grit as possible. Hi Laurie! Hi Bonnie! I hope that helps! Do you think I should half the recipe or use 2/3rd? Hi Rachel! Thank you again. I’m always on the hunt for a better basic buttercream frosting so I’m adding this to the list! You wouldn’t want it too stiff though for piping, so you’ll likely need to add all of the cream and maybe more if you prefer. I’d mentioned multiple times to Ryan that I wondered how they made it. Yes, the cake in the photos uses this buttercream, it pipes very well. Thanks Vicky! So happy to hear that both the frosting and the cake worked out for you! Such great flavor, light, fluffy and sweet. You only need to rewhip the frosting if you haven’t used it on the cake yet. I have never ever tried buttercream recipe in my life. I would add the cream at the very end and only if the buttercream is too thick). Hi Diana! Simply great, I added lemon joice and zest for a lemon flavor. Hi Jamie! I am making a rainbow cake, but really disliked the super sweetness of the buttercream frosting in that recipe when I tested it out, so was thinking I could make this one instead . After I bake today (a last minute decision to make an ‘almost scratch cake’ using your recipe), I’m going to read through and make a shopping list to try something different this summer…maybe your lemon blueberry cake. , hi, i would like to try this recipe but i have some questions I am planning to use this for a 6 inch – 2 layer cake with rosettes. Or maybe too much cream was used? Sorry,i dony get this whipping cream tin, not sure if it is in Nigeria or we know it as sonething else here. Thanks in advance! Thank you. Thanks. Once you’ve iced the cake, you don’t need to chill it at all, you can go right into devouring! I think to be safe go with 2/3rds Let me know how it turns out!! Great question, I always use unsalted in my baking :). I actually haven’t heard that but I would definitely try it if it’s smoother. I was wondering if this buttercream recipe would be good for a 4 tiered wedding cake? I’ve gone through the comments but couldn’t find this. You’d want to use less cream though, if you use less sugar. This buttercream is so easy and comes out perfect every time! I would use a gel based coloring, yes. She sent me a picture and I followed it. Hi Alex! It is not grainy and does not form a crust. This ran all over the cake. Using the whip attachment made a big difference and it was the perfect amount for this cake. I would at least double the recipe, that may be enough. Will surely try out your other recipes. He should probably get some kind of award, right?! https://livforcake.com/swiss-meringue-buttercream-recipe/ So glad you liked this one though . Can I freeze the cake with the rosettes? Will that be too much? Would this buttercream be sturdy enough underneath to keep its shape or would I need a firmer buttercream recipe? Hi Addison! Do you think one batch of frosting will be sufficient? However, I am making a tiered wedding cake and I would like to know if you think your vanilla buttercream would hold up better and be easier to transport. From Classic Cakes to Holiday favorites and everything in between. Hi Linda! I actually use whole milk in place of the cream just depends on preference! Hi! Moreso, I’m concerned about the flavor. Hello! Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk … Hi Jacquie! Add it in at the end and use the mixer. I always struggle with that and will be making this one tomorrow for the first time! Some people prefer to use salted butter but I find it too salty. Hi Edith! Can I omit the vanilla extract if I want since I’m using lime juice? Each tier is only 2 layers. Add food coloring, if using, and beat for thirty … This frosting in particular is a very good and easy one to color! it’s just what i’m looking for! I’m planning to use this buttercream recipe for a lemon cake that is 3.5 – 4 inch high. , Yay! I would use the 1M tip as I used here to make the rosettes. To Funvick…It is the Heavy cream which comes from the top of cows milk. It needs whipping cream, or heavy cream. Carol J, Hi Carol! Hi Cheryl! Why do u add whipping cream into your American buttercream and what effect does it have on the buttercream? Hi Regina! And my birthday cake looks amazing. Add it before you add the cream as it can change the consistency. This American buttercream consists of four simple ingredients — butter, powdered sugar, vanilla, and cream. Most brands use cornstarch in them which is fine, but just double check that the type you have doesn’t use any wheat products or similar. Regarding the key lime, yes, leave out the vanilla so you get that lime flavour. Hi Charles! So glad to hear it worked out for you . Otherwise that this recipe has to be by far the best I’ve ever done or tasted. Hi Debra! I was thinking of using this frosting instead (it looks amazing!). Hi Robert! Hi Jacquie! Well… it turned into a chocolate cake! I decorate cakes for a part-time business. I’m looking for a good buttercream recipe that’s perfect for flowers as well as frosting. Whip until the frosting is smooth and silky. Hi, can i use salted butter instead of unsalted? I just read your posts, it’s a 1m tip. This is my go to simple buttercream recipe, love that it’s not as heavy on the sugar as some ABC recipes are, and it comes together so quickly. I’ve used this recipe several times in the last year. I’m real new at this and would like to use a good buttercream recipe for decorating cupcakes with my ‘new’ Russian piping tips. Yes, this frosting is very versatile and should work fine. Thank you Saved my earlier frosting disaster as I had enough to make this recipe. What a nice day to be born on . I want to know, how much chocolate powder should I add to make this chocolate buttercream. If you’d like to try a meringue buttercream check out my, To help ensure your cake layers bake up nice and flat, see my. If you prefer less frosting, you can cut the recipe … What a difference the name brand made. Thank you! I suggest not filling the piping bag too much and just refilling it more often. https://www.thekitchn.com/how-to-make-a-basic-buttercream-frosting-224019 Thank you! Should i use a gel based food coloring? On the counter overnight should be just fine! I’m surprised at how easy it was, really. I don’t want to run out part-way through decorating! Can i use or tweek the same recipe? Only add enough cream to get to the consistency you like. Once all the sugar is added, give it a good whip for at least 3 mins, more if needed. Hi. Only use however much you need. Would it cut a little bit of the sweetness to add salt or use some salted butter? Hi N.C.! Hi April! I’m happy it was a hit! Secondly, my daughter is not a fan of the buttery taste of SMBC, and my husband doesn’t like the overly sweet taste of ABC. Hi Kristin! . Thank you and welcome to my blog! Hi Daniela! You can add food coloring for sure, but I would use color gel, not liquid food coloring as it will change the consistency too much. Required fields are marked *. You are quite good! Yep, it will freeze no problem. What size cake rounds do you plan to use? Hi Lisa! I decided to go for an American Buttercream for ease. I’m trying to get a hold of some to experiment but it’s hard to get hold of atm! . Sorry for the delayed reply — yes, this recipe works well with the paper towel technique! I assumed it was a meringue-based one because it was so silky smooth, but it was less buttery than ones I’d made before. , This cake is gorgeous. Are these measurements only for the rosette piping or is it including the crumb coat as well ? Yes, lol Baker’s go through a lot of butter ! Hi Danielle! I seem to jump around from recipe to recipe but I think this is one I will be keeping! Well I made a batch of both and combined them into one for a sample wedding cake I was practicing on. Bring it to room temp and give it a good rewhip before use . Add the remaining icing sugar and one tablespoon of the milk and vanilla extract and … Add the powdered sugar slowly, mixing between each addition. It is elegant, smooth and has a wonderfully rich flavor, but isn’t overly sweet. Thanks so much love your site . A creamy and delicious frosting to top all your low-sugar recipes! Thank you!!. They will be directly on top of each other. I do have a new one I just posted that is egg-free: https://livforcake.com/ermine-frosting/ It will be softer though, especially with the caramel added, but SO delicious. Whisk butter until creamy. Only add enough to get it to the consistency you want. The chocolate would affect the consistency of the buttercream — initially it would make it much softer until the chocolate set a bit. Wish I could post a picture here!! 1 3/4 cups Granulated Sugar8 large egg whites, at room temperature2 cups (4 sticks) unsalted butter, cut into tablespoon-sized pieces, at room temperature1 teaspoon Pure Vanilla Extract. Holy cow. Thanks. Hi Aneesa! Is this enough frosting to make the roses too? Thanks again, Mae. A simple, straightforward recipie. What a beautiful cake.. and buttercream recipe. Hi Olivia, I really love the look. Be sure to sift it though and either add more cream to ensure to consistency is good, or reduce the amount of powdered sugar. I love this buttercream recipe, thank you for sharing this.. This buttercream should work fine. and which type of buttercream do you prefer? Hi Lauren! Sorry,still a novice, thanks. I wonder if I added too much heavy whipping cream? I wouldn’t use salted butter as that might be *too* much salt, but you can totally add a pinch or two of salt to cut some of the sweetness. You can adjust this to your liking though — just use more/less if you prefer, but be sure to adjust the cream as needed! Looking to satisfy that sweet tooth without ruining your diet? Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time! I would say this one ends up stiffer and you can control that by adding less cream too. It was the best of both worlds. Again, this may take longer! Published - Aug 24, 2014 Update - Nov 2, 2020 Veena Azmanov Words - 807 words. Bring to room temperature and rewhip before using. The one with the Vanilla cake is a Swiss meringue whereas this is a standard American buttercream. Looking for a simple coconut cake frosting. Half the recipe should be more than enough for 12 cupcakes! Hi Melissa! Thanks for this awesome recipe! Great recipe. That recipe would be fine to pipe rosettes and yes, leave out the chocolate and espresso powder and you’ll have a vanilla buttercream! The lemon blueberry cake is very popular and I have a new lemon cake recipe coming this Friday Let me know what you try! I’m so happy you love it . Not ideal, but may be the best way. Is this something that you have tried? Hi Sneha! How long will this frosting hold in the fridge or freezer? Four simple ingredients are all you need to make this classic American buttercream recipe. Only issue is there might be some condensation on the frosting when you thaw it. STEP 3 Beat in … I’m about to try this! What is the best ingredient I can substitute for heavy cream? Are you kidding me? Wipe spatula if needed and then move up slightly and repeat. I’ll have to pick up some C&H next time I’m in the US to give it a try. If just a day or two it should be fine at room temperature. Would adding lemon extract and lemon zest work well. It is also enough frosting to cover the top of a 9x13" sheet cake. I’m am real new to this so this might be a stupid question. Thank you so much for sharing. Then slowly whisk in the flour, making sure not to over … How far in advance? I would recommend chilling the frosted cake first to firm it up first though. Can u explain what it really is pls? Just control the amount of cream you put in. For a true white frosting you’ll need to use shortening You can try whipping the crap out of the butter — it will lighten it, but not a pure white. Home » Different Buttercream Flavors from One Buttercream Recipe. These days I use Natrel from Costco. Yes, adding color at the end would work great. You can always add more powdered sugar if you’d like to add more sweetness. I need a buttercream recipe for making flowers. I am looking to use this for my cousins wedding cake. This recipe here will fully fill and frost a two-layer 8″ cake. It’s easier than it seems, I promise, and easy to save if things go south In case you haven’t seen it, here’s my detailed post on how to make it. Hi Piume! I would err on the side of too much than too little buttercream. My layers are 2″ tall, but if yours are going to be smaller I don’t think you’d need *as* much frosting. It will get firmer in the fridge because of the butter, but not completely hard like a meringue based buttercream. If you google for “Rosette Cake Tutorial” there are a bunch of videos that show you how to do it. The night before the icing to use rewhip it before you sift or after you sift or you! Order now & get Free Shipping on orders over $ 75 not feel greasy at all are endless. The idea is to get to the mix over a recipe that wondered. The pan i would love to see coconut cream in this recipe work which you go Classic buttercream. Fill the cake yet bleed into the butter and solid crisco shortening fondant for a tube cake Nov. 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