Simple Buttercream Frosting That's Not Too Sweet
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- Опубликовано: 23 июл 2020
- American buttercream frosting is the easiest frosting to make, but it can also be super sweet. In this video I'll share a few tips to make your next batch of frosting turn out perfectly balanced and not too sweet.
Find the full recipe here: bakingbutterlylove.com/simple...
1:50 proper mixing methods
3:58 Tip 1 - Quality Ingredients
5:09 Tip 2 - Butter:Sugar Ratio
6:24 Tip 3 - Salt and Acid
Want to learn how to get perfectly colored buttercream? Check out my free course Color Like a Pro: baking-butterly-love.teachabl...
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#buttercream #americanbuttercream #cakedecorating 
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Thank you so much I was looking for the recipe to make less sweet frosting to make my mom birthday cake so thank you for the tips.
Much much appreciation. I’ve been looking for exactly these tips.
Thank you. Exactly what I was looking for. New subscriber. This was so thorough! I learned a lot.
Best video on buttercream I’ve watched and I’ve watched a lot! Very informative.
That was so helpful! I gotta bake a cake tomorrow so thanks!
Thank you for making this video! So helpful!
You just saved a soul and this has gained you a new subscriber
Love this butter cream recipe 👍🏻👍🏻
This is very helpful I am still learning. 😊 thank you
Baking Butterly Love You! Always learning from you Katie. You are a treasure.
Thumbs up for the beautiful rosette
Thank you for all the tips. Very informative and so helpful. I am making a 2 tier birthday cake for my neighbor so i'll be using your BC recipe. I'll keep you posted.
This is so helpful!!! Thank you! New subscriber !
Thanks and welcome! 💕
Hi Katie! 🙂
Thank you for this helpful video on buttercream.
Personally I like a somewhat sweet buttercream, but family really loves it super sweet.
I'm going to experiment with your ratios, I can definitely make it work for me.
I like that Greek yogurt tip, thanks, another must try for me.
I always add a pinch or so of salt, it really does help and it does not taste salty at all.
Have a nice day!
Hi Dalila! Glad you found the tips useful, and glad to hear you're already using salt - sounds like you have great taste! 😉
Thanks for the video, it was helpful. I'm just starting out to decorate my cakes and every time I make buttercream it's either to thick, to running and sickly sweet, ending up biffing 2 cakes bc it was so sweet. Will have to play around with the ratio of ingredients
Tried it and it worked. Tastes amazing
Glad you liked it!
I agree and add powdered sugar to my desired taste..I add some crisco but I'll try the yogurt TY
These tips were actually quite amazing..I can't wait to try them.. I do already play with the butter to sugar ratio but the vinegar and yogurt I haven't thought about that all. Lol you're making me wanna go make Frosting at 10 pm.
You got yourself a new subscriber!
Love from South America ❤
Have you you already made it? How’d it come out !
How was it?
Can you tell the quantities of the ingredients you used in cups or grams?
Hello! Is there any way to convert the measurements to cups? If so,how much of each ingredient did you use?
This is my "less sweet" answer to American buttercream icing.
Un-American Chocolate Buttercream Icing
Ingredients:
12 oz dark chocolate (60%-70% cocoa), chopped
1 cup whipping cream for the ganache
1 ½ cups salted butter, softened
3 cups icing sugar
2 cups skim milk powder
1 Tbsp vanilla extract
1 tsp Javy coffee concentrate
Up to ¾ cup whipping cream for the icing, to desired consistency
A pinch of salt, to taste
To make a half-batch of icing, if for some reason you are making only one layer of a cake and don't need much icing:
6 oz dark chocolate (60%-70% cocoa), chopped
½ cup whipping cream for the ganache
¾ cup salted butter, softened
1 ½ cup icing sugar
1 cup skim milk powder
1 ½ tsp vanilla extract
½ tsp Javy coffee concentrate
Up to 6 Tbsp whipping cream for the icing, to desired consistency
A pinch of salt, to taste
Directions:
Prepare the ganache. Heat the whipping cream for the ganache to a scald, and pour it over the chopped chocolate in a bowl. Allow the hot cream to melt the chocolate for a moment. Carefully mix them together into a silky ganache with a silicone spatula. If a few pieces of chocolate remain, try a couple short bursts in the microwave, 5-10 seconds each, stirring after each time. Set aside to cool.
Make sure your butter is not merely at room temperature, but is actually soft, though not melted. Prepare your stand mixer, fitted with the paddle attachment.
Put the butter into the bowl of the stand mixer and beat on low speed at first, gradually increasing speed as the butter softens and turns pliable. Scrape down the bottom and side of the bowl frequently. Beat the butter on high speed for 5 minutes, or until it has become pale and fluffy. Remember to stop and scrape down the bowl frequently during this time.
Add in the icing sugar one giant spoonful at a time, with the mixer on low to avoid a mess. Speed the mixer up after the sugar is incorporated with each addition to make sure it is well incorporated. Repeat the process until you're out of icing sugar.
Add the vanilla and coffee concentrate while the mixer is going. Beat to incorporate.
Now alternate 2 Tbsp of the skim milk powder and a little drizzle of whipping cream at a time, to maintain a smooth consistency, until all of the skim milk powder has been used. You may not need all of the whipping cream.
Be sure to beat heavily at high speed after each addition of skim milk powder, as the icing will be gritty otherwise. Be sure to scrape the bowl down frequently.
When the ganache is essentially at room temperature, but not yet a solid, pour it in and beat to incorporate.
Add salt to taste and beat to incorporate. Use immediately. This icing should be refrigerated because of all the cream in it, but should be eaten at room temperature, or it will be gritty.
Best advice is to consume the prepared cake completely and immediately before it requires refrigeration.
Thanks much for your explanation ☺
What buttercream would you recommend which would stand up in a country with a tropical climate i.e. Caribbean?
where did you get your cake stand/ turn table?
Thank you very much for. I find utter cream sickly sweet. However having come across our video, I am encouraged to start making it again. .
Also if yo don’t,t mind what size is the cake in the video, is it 6 or 8 inches and if I wanted to make it strawberry flavoured with freeze dried strawberry powder would it change the texture? 🙏🏽
This is what she answered before :) : Yep the recipe is for about 5 cups buttercream, which is usually enough for me to frost a 6 inch 3 layer cake with plenty leftover for piping decorations.
Substituting some of the sugar with light corn syrup results in a less gritty, less sweet buttercream.
What cake sizes would this yield?
Can we have this chocolate cake recipe please
Can I substitute greek yogurt with sour cream in my bc?
Soooo helpfull😄😄😄😄😄😄😄😄😄😅😅😅
Glad it helped!💕
What are the exact measurements and ingredients for this recipe? It is the only one that I have found regarding not too sweet buttercream so I would appreciate it! Thank you for sharing!
There's a link to the recipe in the description 😄
I can’t hide my sponge always pops back through any help thanks x
Can we replace greek yogurt with lemon juice?
Thanks for your video .How long do I beat the buttercream after all sugar in mixed in, and at what speed ? My buttercream seems to get a lot of air bubbles .
I mix mine at medium, but then put it on the lowest setting when it's all mixed to get the air bubbles out.
Me parece brutal la cantidad de azúcar es posible hecharle mucha menos cantidad ?? Gracias so much
Do you have this recipe with measurements in cups, teaspoons etc.? I am in the kitchen desperately trying to convert the weight measurements. I don’t have a scale.
How can i fix my buttercream w shortening when it taste powdery i add heavy whipping cream
What do you use to keep the icing color white. I noticed that when you added the shell piping on the bottom it was more of a cream color. I just subscribe to your channel and I love all of your instructions
💖 Thanks so much🌟
The frosting I used for the shell border was a little less whipped which made it look more yellow. The more you whip frosting the whiter it will look. You can also add a teeny tiny drop of violet food coloring to offset the yellow of the butter!
@@BakingButterlyLove thank you it makes perfect sense✅🌟
about how much buttercream does this ratio make?
Hello :) can i reeplace greek yogurt and use whipping cream? and how can i reeplace kosher salt? or just avoid it? thanks ♥
Hello! You can certainly use whipping cream and salt to taste, but those two ingredients are part of what help balance the sweetness in this recipe 😉
Hi, I was looking at your recipe for the butter cream. But you do it in grams which I don’t understand since I use measuring cups and teaspoons. It’s not that many ingredients. Could you break it down as 2 cups and teaspoons so that I have a better understanding on how to measure?
If you have a kitchen scale you can measure it on that in grams
I like the idea of the vinegar. How much and what kind of vinegar would you use fot one batch of buttercream?
A very small amount, start with maybe half a teaspoon and taste test from there!
@@BakingButterlyLove thank you. I just saw your response 😊
It is okay to add vegetable shortening for more stable buttercream?
Yes you can substitute vegetable shortening for some of the butter, but I never do since I don't care for the texture!
I'm gonna try it out. Can i add gel food color to it?
yes absolutely!
Thanks. Much appreciated ☺️
Are the ingredients and it’s measurements for that exact cake as I’m looking to do a cake similar to that size.
Yep the recipe is for about 5 cups buttercream, which is usually enough for me to frost a 6 inch 3 layer cake with plenty leftover for piping decorations.
Baking Butterly Love Oh okay thank you, would you recommend the same amount for a 8 inch 3 layer cake?
@@havin_yucetas1750 For an 8 inch cake I would maybe multiply the recipe by 1.5, or even double it if you want to do lots of decorations.
Baking Butterly Love thank you!! I will be trying this recipe out for my first cake order :)
How long will stay firm if the frosting stays out for couple of hours, will it melt , thanks 🙏
If its hot out the frosting will melt quicker, if it's a cooler temperature the frosting will stay firm for days! Anything below 70F/ 21C and it should stay firm!
If you don't have a scale to measure the ingredients could you please share the measurements for each ingredient I could use?
Hi can i use salted butter instead of adding salt ?
Yeah thats what i do, works fine
yeah, 1:1.5 is still way too much sugar
Is it okay to add a fruit puree? Like strawberry or mango puree??
can i add condensed milk on this recipe? or may i know the exact measurement per ingredient please..
I haven't ever added condensed milk to this recipe so I'm not sure. The exact recipe is linked in the description 😄
@@BakingButterlyLove thank you,,,
Can I use a strawberry one
You should be able to add strawberry to this, but you might need to add a bit more sugar to stiffen up the consistency.
Hi, would natural Greek yogurt go off in my buttercream?
I think it would be fine as long as you plan to use it relatively soon after you make it.
Baking Butterly Love okay thank you
What type of yoghurt did you use
I like Fage greek yogurt
Is there something you could add for the crustiness other than sugar?
I don't know of anything else you could add that would help with the crusting. Not anything that would taste good anyway!🙃
@@BakingButterlyLove thank you
*licks the bowl of frosting*
Can extra butter cream frosting be stored in the frig?
Mine stays good and yummy up to 2-4 weeks in the fridge:)
Yes you can keep it in the fridge for a week or in the freezer for a few months. You just need to bring it back to room temperature and remix when you're ready to use it again.
How much Greek yogurt to use
The full recipe is linked in the description! 🙂
You said low speed but that looked like it was going pretty fast
TY! Yes I don’t like it sweet
Salt makes sweet foods sweeter, and any sweet food without salt doesn't taste right!