Luscious American Buttercream

We all love the classic American Buttercream, easy, simple to put together, no heating of sugar and egg whites...but that overpowering sweetness is not for everyone. After some research on contrasting ingredients, I found simple ways to make a smooth, creamy, and not-too-sweet American Buttercream.

What Makes American Buttercream Different?

American Buttercream, possibly the most commonly used type of Buttercream is known for its easy mixing process and crusting capabilities when exposed to air, which is great for just about everything! While American Buttercream (We will call it AB) is made only from powdered sugar, butter, and a few tbsp of heavy cream, milk, or water, this usually 2:1 ratio buttercream is the sweetest of the options.

However what if I told you this recipe is not only delicious but not as sweet?

Tools You'll Need

Here are some kitchen tools I like to suggest for making my sugar cookies. These are the exact products I use every time:

• Electric Mixer or a Bowl and Silicone Spatula

• Clear Vanilla for a whiter buttercream

• Purple Food Coloring to remove any yellow tones

Recipe Questions

How do I fix buttercream that split or curdled?

This normally happens when your butter was too cold (not room temperature) before whipping, or your mixer warmed up the butter too much while you were adding the remaining ingredients. Simply add half to a double broiler or microwave, melt and add back in while your mixer is on low and then whip it on high for 5 minutes. If the buttercream is too thin afterwards, place in the fridge and once completely solid, take it out, let it come to room temperature and re-mix on medium- medium high.

My buttercream is too thick?

You may simply add a teaspoon at a time of your liquid of choice - water, milk or cream until you reach your desired consistency.

How do I fix my butter that warmed up while whisking?

If your mixer warmed up your butter too much and it is starting to get thin or is no longer room temperature, let your butter sit in the mixing bowl for 30 - 60 minutes to let it come back to room temperature a bit before adding the remaining ingredients.

Can I half this recipe?

Absolutely! You may half it, or make the full batch and freeze what you don’t end up using for future use!

Prep Time: 30 minutes

Servings: 6-7 cups

Ingredients

• 3 cups (6 sticks) unsalted butter (room temperature)

• 5 cups powdered sugar

• 1 tsp salt

• 1 tbsp clear vanilla

• 2 tbsp warm water or cream (see notes)

• 1 tsp lemon juice

• Blue food coloring (if not using clear vanilla)

  
  

Directions

1. Using a Whisk attachment, whip your room-temperature butter for about 5-10 minutes until it becomes white and fluffy. Make sure your butter turns white before proceeding to the next steps or else you will taste butter more than anything.

2. Start to slowly add about a cup of powdered sugar at a time while your mixer is on low. Stop mixing as soon as the powdered sugar has combined with the butter.

3. Add in your vanilla, lemon juice and salt.

4. Turn your mixer on medium speed. While it whips, slowly drizzle in your warm water or cream. You may add more here, however the more you add, the thinner and less stable it will be for detailed piping.

6. You can stop here and use this thicker consistency right out of the bowl for crumb coating and stacking. For icing and final coats - Grab a heat safe bowl and melt down 1/3 of your buttercream in the microwave or double broiler. Once melted add it back into your solid buttercream.

7. Switch to a paddle attachment and let the mixer run on the stir or low setting for 10-15 minutes.

8. For extra creamy buttercream, seal in cling wrap or a container and freeze for a minimum of 48 hours and take out the night before you want to use it. Place into your mixing bowl and use a paddle attachment on low for 10 -15 minutes until smooth.

Recipe Notes

Salt and Lemon Juice

Salt is one of the key factors in taming the sweetness down in your buttercream, but I will say, to add it to your specific taste. I like to add up to 1 1/2 tsp of salt for 3 cups of butter.

Lemon juice is another to-taste ingredient, however, I would not recommend adding any more than 2 tsp per recipe, or else you may end up making lemon buttercream instead. I normally do 1 tsp. If you are unsure, start with 1/4 tsp and work your way up. The acidity of lemon juice counters the sweetness of the powdered sugar, which in turn leaves a less sweet buttercream.

Using High-Ratio Shortening

High-ratio shortening is optional but is great to have to add stability to your buttercream, in turn allowing you to make cupcakes or cakes to withstand hotter temperatures. Do not use Crisco or liquid shortening. Crisco makes it greasy and liquid, will change the consistency.

Room Temperature Butter

Always, always, always start with room-temperature butter! I take mine out the night before making it to ensure the butter is completely at room temperature. Melting your butter in the microwave using it while it is still slightly cold will cause a fluctuation and overall can produce a very thin, curdled, or split buttercream.

Adding Warm Water

Adding warm water or even cream will help dissolve some of the powdered sugar to remove some of the grainy texture, this won't remove it entirely, but it does help.

Freezing

This is a hack that helps create a smooth and creamy buttercream without the bubbles! Freeze for a minimum of 48 hours and up to 3 months.

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