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.

Prep Time: 30 minutes

Servings: 6-7 cups

Ingredients

• 3 cups (6 sticks) unsalted butter (room temperature - very important!)

• 5 cups powdered sugar

• 1 tsp salt (to taste - see notes)

• 1 tbsp clear vanilla

• 2 tbsp hot water or cream (see notes)

• 1 tsp lemon juice (to taste -see notes)

• 3 tbsp high-ratio shortening (optional - see notes) (I only add this if a cake will be sitting outside for a long period of time!)

Directions

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

2. If you have high-ratio shortening, add in and mix until just combined. 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. (see notes)

4. Turn your mixer on medium speed for 1-2 minutes and then turn it up to 6 speed until smooth and fluffy for another 5 minutes or so. The time it takes may be shorter or longer depending on the humidity, butter temperature, and the strength of your mixer.

5. While it whips, slowly drizzle in your warm or hot water until you reach your desired consistency. The more you add, the thinner and less stable it will be for detailed piping. Adding in a hot liquid of your choice helps melt some of the powdered sugar, in which removes some of the grainy texture AB gives.

6. If your buttercream splits at all, or you are going to coat a cake, melt 1/3 to 1/2 of your buttercream in the microwave or double broiler and add it back into your solid buttercream while your mixer is on low.

7. To remove any air bubbles and to create a smooth, silky buttercream, switch to a paddle attachment and let the mixer run on the stir or low setting for 10-15 minutes.

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.

Why High-Ratio?

High-ratio shortening is optional but is great to have to add a creamy texture and less sweetness overall. Even though with added shortening this would not be considered a "true" buttercream, it is a lovely ingredient to add in. Not only adding a creamy texture, but it also adds stability to your buttercream, in turn allowing you to make cupcakes or cakes to withstand hotter temperatures. However, it may be hard to find, I purchase bulk online or at my restaurant store. 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 Hot Water

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

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