If you hate regular BUTTERCREAM FROSTING, this less-sweet, silky smooth recipe will change your mind
HTML-код
- Опубликовано: 5 июн 2024
- RECIPE: cakesbymk.com/recipe/silky-sm...
SHOP: www.amazon.com/shop/cakesbymk
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!
INGREDIENTS:
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) icing sugar - also known as powdered/confectioners sugar
- 2 tsp vanilla essence/extract
- ½ cup (120 g) cream - room temperature, minimum fat percentage of 30%
-------------------------------------------------------------
BAKING ESSENTIALS:
Cake Tins (8x3-inch) - amzn.to/3rb85Z1
Hand Mixer - amzn.to/447UW1A
Whisks - amzn.to/3Xt8dPL
Electronic Kitchen Scale - amzn.to/44muoJB
Glass Mixing Bowls - amzn.to/44bohIw
Spatulas - amzn.to/46w1UPe
Measuring Spoons & Cups - amzn.to/3Xv0oc4
Cake Release - amzn.to/3XwEs0k
Pastry Brush - amzn.to/447USim
NICE-TO-HAVE:
KitchenAid Stand Mixer - amzn.to/3Nz23c1
Cake Stand - amzn.to/3CVjpLi
Food Processer - amzn.to/3prTMP9
Immersion Blender - amzn.to/3ptjuCZ
CAKE DECORATING ESSENTIALS:
Offset Spatula - amzn.to/3qZPKxS
Piping Bags - amzn.to/3CRGKxp
Piping Tips - amzn.to/3NTZ8Mv
Cake Scraper - amzn.to/3plroOV
Steel Turntable - amzn.to/3JAG4Ag
Cake Boards - amzn.to/3CR8DG7
-------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating - bit.ly/36HQv4p
= How to Make a Professional Wedding Cake From Home - bit.ly/354TMdM
= Mousse Cake From Scratch: Patisserie Style - bit.ly/3JCRxNM
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link: www.skillshare.com/en/r/profi...
-------------------------------------------------------------
Blog: www.cakesbymk.com/
Instagram: / cakesbymk.nz
Facebook: / cakesbymk.nz
Music: RUclips Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
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: cakesbymk.com/recipe/silky-smooth-buttercream-frosting/
MK... Can I no what kind of Cream can I use. Sweet whipping cream or Heavy Cream or Non Dairy Cream. I'm very confident pls explain
Hello MK, please share a buttercream recipe using margarine. Thank you 🙏
So this cannot be used underneath a fondant right
Thanks so much for sharing MK. Can you use this for piping floral?
What can I use instead of cream?
Replacing some of the icing sugar with corn starch has always worked well for me. Icing sugar is corn starch and fine sugar. The corn starch alone thickens the buttercream without the excessive sweetness.
I use cornstarch in buttercream too. Works great.
I will be very grateful if you can share of How much of the icing sugar do you replace with cornstarch.
@louisedounetas8034 I use a recipe based on one from the Sugar Geek Show for "easy Swiss meringue" buttercream as my first choice. A full batch is 8oz pasteurised egg whites, 32 Oz unsalted butter and 36 Oz of icing sugar. (Original recipe had 32oz icing sugar). Plus 1 tspn salt and vanilla paste each. Of the 36oz of dry ingredients I use 8oz of cornstarch and reduce the icing sugar by the same amount. Recently I've had the best results by adding in the cornstarch and egg whites first and whipping them until the cornstarch is fully dissolved (only takes a minute or two) then adding in all the icing sugar and whipping that. I find the result is much smoother and less grainy. Then add the butter bit by bit. All this uses the whisk attachment on a stand mixer. Once the butter is in and it's looking like buttercream, switch to the paddle attachment and mix on a lower speed for up to 10 minutes to smooth it out and get rid of air bubbles. Basically though, you can sub out as much icing sugar for cornstarch as suits your preferred taste. Dissolving it in the egg whites first works best for something far easier than actual Swiss meringue buttercream but which very very closely approximates it.
American buttercream is similar. You sub out icing sugar for cornstarch to taste. Start small until you find your preferred sweetness level.
Hope that helps!
Doesn't it taste like crap when raw?
@kaetrinallen3798 This is great! Thanks for sharing. If only I can figure out how to save a comment. lol 😊
made the recipe with almond extract and vanilla extract and substituted powdered sugar for coconut sugar and arrowroot flour and it turned out as incredible thank you
I’m American and I dislike overly sweet frostings. My kids also avoid the over sweet and will only eat the cakes that I make. I’m going to try this recipe - it looks yummy!! And I love a good buttercream frosting but most are wayyyy too sweet. Thank you for sharing ❤
I am an American and have always despised Buttercream frosting, I was that little kid at friends bday party 's who would be peeling off the Godawful pink and blue frostings they were so gross and gave me awful headaches. As an adult I always stuck with ganache and or whipped cream for frosting. It's nice to know that there is a potential buttercream recipe that I might be able to tolerate. Kudos to your inventiveness!
Me too. American who does not like buttercream.
One of my earliest memories is of scraping the icing off of a cupcake as another little girl licked the icing off her cupcake, both of us looking at each other as if the other was crazy.
If you're referring to grocery store bakery abominations, that icing is made with solid Crisco. Yuck! I won't touch that stuff, but love real buttercream.
The nuclear waste colors of bakery frostings are so gross. Nothing edible should ever look like that.
I'm making buttercream now from a different recipe using your technique and adding cornstarch like someone here mentioned. Wow what an improvement! 😋 Light and not too sweet ❤️❤️❤️
Hi how much cornstarch did you used, thank you
I was wondering the same thing, how much corn starch are you swapping in place of sugar?
@@veirap1571i used a 1 to 5 ratio arrowroot flour substitute instead of sugar which has the same consistency as corn starch but a far better taste and texture to me since ive always disliked anything that tastes similar to corn
I appreciate how you explain the details of how each ingredient and temperature etc. affects the end consistency.
This is ingenious. I remember I got fed up quite a few years back with the consistency of my buttercream and started adding miniscule quantities of milk. It never seemed enough, so I ended up using quite a lot. But I was also anxious it might backfire and fall apart. Whipping cream sounds like a winner!
This looks brilliant. I stopped icing cakes ages ago cos it made them too sweet but, will definitely try this as it looks fantastic. Love to hear the kiwi accent an a cooking video. Makes me proud e hoa. 😊
So glad to find a "less sweet" recipe! Thanks MK!
You're so welcome Lisa! Hope you enjoy it :D
@CakesbyMK plz this amount how much enough for the size of cake?
Finally I made a three tier peach color cake with edible pearls using this recipe and it turned out beautiful and yummy!!Everyone just loved it,thanks to you.I also filled it with dark chocolate ganache.Thank you once again.
Please tell me what kind of cream use?
@@aish_6477 its the same one MK has made but I used
315 gms icing sugar
60 gms corn starch
340 gms butter
Vanilla and cream as mentioned in the recipe
This ratio made it less sweet
Does it crust like regular American buttercream or stay soft?
Someone made this cream on their cupcakes and it tasted exactly like Swiss meringue buttercream but I could’ve believe it was this recipe. So silky and smooth and just tasted divine
It does taste exactly like Swiss meringue I agree.
Excellent. Not grainy not to sweet. Everyone loved it.
That's great to hear. I was about to say no to this because that's the amount of butter I use to make a full batch of SMBC, lol. But now that I know it has the same taste I'll definitely give this a go. At least I won't have to deal with the double boiler, lol. Thanks for sharing... 👍
Looks delish! I’ve never been a buttercream fan. Too thick and greasy. This looks much more palatable. Thank you for this recipe. ❤
Love you add troubleshooting and how to fix it. Thanks
I made that white cake and the buttercream- both were wonderful. Cake release works well too. Thanks.
I've been looking for a recipe like this. Thank you!!! God bless!
Thank you for creating and sharing this wonderful frosting! I have made it 4 times now, and it came out perfect each time. Everyone raves about how good it is. ❤
Ohh wow yay!! So happy to hear you've been loving the frosting recipe :D if you manage to find a spare minute I'd be so so grateful if you can kindly leave a review on my blog, it really helps my content out :D thanks so much again for trying the recipe :)
I love your lightly sweet buttercream frosting recipe, it's definitely a keeper!
Thank you so much. I am always playing stop and go when adding icing sugar, trying to get it 'not too sweet' but still frosting consistency. The room temp cream sounds like the ideal way of getting helping the icing sugar to dissolve. Plus mix mix mix!
THANK YOU🎉 These are recipes you have to pay for. So thank you❤
I tried this recipe today and it came out amazingly ❤
Thank you for sharing. I am using this recipe for a birthday cake I am making tomorrow.
I made this frosting and everyone loved it because it’s definitely not too sweet
I made a tres leches cake and put this on top. It was delicious
The icing looks so good thank you MK for the lovely recipes God bless you ❤️🙏
Another GREAT lesson, thank you!!🥰🥰
I made your buttercream recipe today to decorate my grandaughters 10th birthday cake it was easy to make and use and so creamy I will definitely be making it again .
I only recently found your channel and what a treasure it is. Thank you. A pleasant surprise to find out you're in New Zealand too. ❤
It is awesome that you are in New Zealand, it just means that it might be a bit easier to find ingredients for some baking. Made the frosting for the first time and it was just beautiful, thank you so much! I love sugar, but the usual buttercreams are just too sweet for me
I really want to try it next time because yah regular BC is so sweet. Thanks for sharing.
Thanks for sharing this recipe
Hola MK se ve súper deli esa crema de mantequilla, tiene una textura de lujo. Gracias mil por compartir. Saludos desde Panamá
Love your channel! Thanks from North Texas
This is definitely the best buttercream I made so far. Thank you so much for the recipe. Everyone loved it!!
Yay! So so happy to hear you loved it :D if you manage to find a spare minute I'd be so so grateful if you can kindly leave a review on my blog, it really helps my content out! Thanks so much again for trying the recipe :)
Looks & sounds yummy. Thanks for sharing.
THIS RECIPE IS GOLD !! AWESOME !! THANK YOU !! NO GRAIN ,, SMOOTH !!"
You're no nonsense ❤ that buttercream looks fab
Thank you for this simple recipe, I think i can make this!!
This is something that I have been needing since forever! Thank you
That looks delicious! I'll be trying out your recipe soon. 🙂
I TRIED THIS TODAY AND THIS CAME OUT SUPER AMAZING!!!!THANKYOUUSOMUCHH
Can't wait to try this when I make my daughter's birthday cake!! Just the kind of recipe I was looking for, thank you!
Awesome! Hope you all enjoy it and early happy birthday to your daughter :D
Thank you so much for this frosting recipe. I tried it yesterday and the first thing one of my friends said was oh! this is not too sweet. Everyone in the group loved it and some came back for two or three slices of cake. So thank you again. Love from England.
Hey thank yo for this video, and I'm baking my first cake this weekend!!
oh my goodness, i'm already hooked in on "american desserts too sweet" and making stuff with less sugar. i agree, there's a lot of people here who want to overdose on it. they lost the concept of having sweet paired with not sweet (like carrot cake. the cake part is supposed to be not too sweet and then the icing IS. i've only had it properly ONCE in my life. key lime pie is often WAY too sweet also. this was my dad's favorite. so now i have it once a year on his birthday, in memory.)
I love your videos! Your little mmmm at the buttercream made me smile ❤
You are so adorable and so knowledgeable! I’ll be trying this next time I bake. Subbed 🥰
I’m definitely trying this and preparing as you suggest. Thank you ☺️
Yum! I love buttercream icing. I could eat that whole bowl!
I have to try this 😊. Thanks for the recipe!
Thank you for the recipe MK
In Texas. This was very good. 1000x better than store bought. Light, fluffy and held strong.
Just made it and added some nuts, super delicious and easy. Thank you so much, lots more recipes please 🙏
Thank you for all your tips❤
Can’t wait to try this! ❤
Thankyou for sharing your recipe MK if anything I just love all your recipes and I make my cakes just like you.
Thank you for this. I'll try this next cake as I agree about disappointing butter cream. I believe the temperature of ingredients and whipping time will produce buttercream as nice as you demonstrated.
Could you try a tres leche cake soon, would love to see how you would make this, as all your cakes are amazingly good. Tried and tempted 😊
Thanks for the inspiration! I did a chocolate version, using info from both you and sugarologie, and cocoa powder, with adjustments to liquid and sweetness levels to accommodate it. It was much loved by all, including the uncle who hates frosting.
Can you share the sugarologie recipe you used pls and thank you
@@muslimgirl6782 I will look for my notes. I remember writing it down as I was watching the videos, but I am drawing a total blank on what I did with it after I made the cake.
@briarwoodimp omg I would love this recipe to fill my daughters chocolate cake! If you manage to find your notes,please kindly share! ❤
Very nice idea. Thank you for sharing sis.
I agree I always use other options and I am American. Thanks for the recipe
I like traditional American buttercream, and I'd like this too. ❤
My husband does not like the buttercream I make so I will try yours, thanks for sharing
MK dear, you are my go-to channel for recipes and tips.
Thanks for sharing another yummy frosting 🍰 recipe. I can't wait to try it.
Oh, and if possible, kindly share a 🍫 version.
Best wishes from 🇿🇦❤
I love buttercream but find it too sweet. Thank you for sharing your wonderful recipe with us ❤
I swear that cake looks like an actual slice of heaven 😊😍 like legit that's what they serve up there lol
I do this but I also add coffee creamer in place of milk, but I don’t warm it up. I mix everything up in the bowl. And then I microwave about a cup & add back into the mix. The heat works!
Thank you for sharing! Love from NJ [USA]💜
Dear MK , I’ve been using ur old version of American buttercream , that’s definitely super delicious.
And I tried this recipe, and OMG I loved the taste of it , soooo Yummy … ❤ all ur recipes …
Thank u for sharing it ❤
Yay! So so happy to hear you enjoyed it and the other recipes you've tried too :D really appreciate the support and feedback :)
Humidity slso plays a part in the end result. On humid days you won’t need as much liquid
Muchas gracias por tu receta , es deliciosa. Saludos de MC desde España
Finnally I got a wonderful channel about cake.... impressed and lots of love from Tirupati,India... definitely I will follow ur channel
Am so happy I found ur page 😫🥰🥰🥰
Can’t wait to try this. 😃
I love your channel, your recipes & your lovely personality ❤
Thanks so much Shelly! :D Really appreciate all the love and support :)
Thanks for Sharing your talent recipes , haven't made them but will.
This recipe is fantastic. Thanks for sharing this less-sweet version. I’ve always thought American buttercream was too sweet, but my husband doesn’t like royal icing on his Christmas sugar cookies. This solved the problem! I’m grateful!
Looks great, may we have the recipe for the vanilla cake as well - it looks perfect!
Have used a recipe like this one for years!!
This is the best butter cream recipe my family Love it
Thanks so much Sheila! So happy to hear your family loved it :D If you manage to find a spare minute I'd be so so grateful if you can kindly leave a review on my blog, it really helps my content out :D thanks so much again for trying the recipe :)
Thank you so much for your recipe
Thank you so much uploading this one...
I pop a bit of lemon juice and a dessert spoon of cornflour.
This gives the cream a safer texture and much less sweet.
But your recipie is equally as lovely and I like to add your method to Swiss rolls.
Thanks
❤
I have a Bento cake to make for a client and I'm definitely trying this thank you so much I'm watching from South Africa
Yum! I think there is going to be a cake in my near future with your butter cream recipe. 😁👍
Thank you for the recipe ❤
Thank you so much!
Thank you so much for the wonderful idea 💡 😊
I love your recipe and tips ❤️
❤❤❤ All I can say is wow, this frosting is amazing and doesn't have alot of suger. I used white margarine as butter is a bit too expensive in South Africa and the result were amazing
Hi what brand did you use ? Im planning on making this next week
Thank you I just used less sugar going try this tho. Your a jewel .. 💎
I recently tried a recipe that adds corn syrup and its really awesome! Im really glad you posted this video.
Beautiful will try this recipe
So good!!
I love your videos. ❤keep up the good work.
Your recipes are always a success for me 🥰.. I live in Trinidad (in the caribbean) and due to extremely hot temperatures I use shortening instead of butter which stands more firm than butter 😊
Yesssss I'm from Guyana and I do this as well. I've been using all shortening for a while. It's definitely a game changer.
shortening only ya?
@@ggiha5989 Yes, it does not change the taste and it stays firm in the heat
@@marshaabouhamad9090 thank you so much ya 🫶🏻
@@marshaabouhamad9090 if it doesn’t have butter, it must change the taste. I’m sure it does not taste as buttery.
Now try this rcp..just wow❤❤
I love your rcp..Thank You so much..
From Bangladesh
Beautiful recipe
Definitely gonna try it n hope it's stable for hot climate especially these day reaching high in yellow alert
Made some of this today, as others have said tastes very similar to swiss meringue but easier to make than swiss meringue. But, unlike normal buttercream this doesnt set. I need to take the cupcakes into work tomorrow and travelling with the cupcakes with this type of icing makes it difficult!
You absolute bloody LEGEND!!! Literally just finished a test batch, thinking "another try at a not sweet ABC...hmm lets see" and I was blown away. A TINY bit sweeter than I would like but thats me being picky. It was fantastic and rivals the taste of my usua; SMBC. And I had forgotten what a dream ABC is to pipe with - can't wait to get it on some baking.
I have tried 1/2 tsp of salt in your recipe and also 1/2 tsp citric acid and both work well to counter that last little bit of over sweetness (again me being picky I could eat it as is easily) - waiting for a friend to taste test to let me know which is better.
I honestly can not tell how exciting it is knowing I do not have to make an SMBC everytime I bake something. Can't wait to try flavouring like biscoff, lemon or coconut in it. Yay you!
Citric acid as in lemon juice? Or would orange juice work too?
@@dcordero1984 No - citric acid like this cdn0.woolworths.media/content/wowproductimages/large/000344.jpg aailable in the cooking aisle at your supermarket usually with baking powder etc
@@dcordero1984 Citric acid is a powder. You can find it on the coating of sour patch kids and other sour candies. Using acidic juice in this would possibly cause the cream to curdle (but only one way to find out...)
I love this recipe thank youuuuu