Best American Buttercream Frosting Recipe (ABC)
My American buttercream is the most requested recipe from customers as well as visitors here on the blog and for good reason. It has a glossy sheen due to the unique method I use in making it. This simple, easy and effortless recipe makes a delicious velvety smooth textured buttercream that’s not grainy, easy to make in minutes, and melts in the mouth. Perhaps the best American Buttercream Frosting you will ever make.
Buttercream consists mainly of three basic ingredients: butter, sugar, and liquid. And yet, millions of recipes have been written each trying to make its own place in; the industry.
What do you look for in a good buttercream?
In my few years of cake decorating, I have come to realize that we all have different preferences. To me, buttercream is ALL BUTTER and I cannot stand vegetable shortening. And yet, I know a friend cake decorator who only uses vegetable shortening for her buttercream because she cannot stand the thought of eating so much butter!!
So I ask you, what type of buttercream do you prefer? It all depends on what you are looking for in your recipe. Right?
- Is taste more important or is crusting more important to you?
- Is butter or vegetable shortening tastier to you?
- To some, a good crusting buttercream made with vegetable shortening is very tasty.
- While to some of us vegetable shortening is an absolute NO!
I have been using this recipe for a while and it has been a customers’ favorite. Many of you have noticed how shiny and velvety it is when I cover it on my cakes. So, finally,I am sharing with you this absolutely amazing velvet buttercream recipe.
You might also like to check out my post on how I get sharp edges on buttercream cake as well as Sharp Edges on Ganache Cake.
What are the different Types of buttercream?
I know that the number of buttercream and frosting recipes can be overwhelming and sometimes confusing. In general, we can categorize them as:
- Butter-based buttercream – Simple all-purpose buttercreams like this velvet American buttercream, Vanilla buttercream (eggless).
- Decorators buttercream – Often with all or some vegetable shortening to prevent the frosting from melting easily. For example, my Bakery style frostings – Vanilla and Chocolate Frosting.
- Cream cheese based – Made with cream cheese and with or without butter. For example, my classic cream cheese is made with butter, which adds more stability. And my no-butter cream cheese frosting is perfect when you want a more luxurious dessert type frosting.
- Meringue buttercream – Made with the addition of whipped egg whites. Less sweet than the classic butter-based buttercream. For example, my Swiss Meringue or Italian Meringue.
- Egg-based buttercream – Like the French Buttercream and German Buttercream made with egg yolks then whipped to make a light and fluffy frosting with the addition of butter.
- Whipped Cream Frosting – The lightest of them all is, of course, simple whipped cream. I shared 5 different methods to make whipped cream at home. As well as a whipped cream buttercream frosting.
- Meringue buttercream with Meringue powder – There is Italian meringue buttercream with meringue powder as well as Swiss Meringue Buttercream with Meringue Powder.
Let’s talk ingredients and substitutes (save/pin)
- Butter – I am an all-butter kinda buttercream person. Veg shortening is not my thing. But you can definitely substitute half of the butter with vegetable shortening if you want to make it more stable for humid climates. I always use unsalted butter but if salted butter is all you have then go ahead and use it but omit the salt in the recipe.
- Powdered Sugar – Always use powdered sugar made from cane sugar, not beet sugar. Beet sugar tends to leave a grainy mouthfeel which isn’t a great texture to have in your buttercream.
- Meringue Powder – This adds that shine, as well as the velvet mouth, feel which is very similar to meringue buttercream. For some reason, if you can’t use meringue powder – try my Buttercream Frosting Recipe. I would suggest you make a regular American Buttercream recipe by omitting the meringue powder. Do not add raw egg whites to this it does not work the same way. I do have detailed recipes for meringue buttercream both SMBC as well as IMBC.
- Creamers – I love to use fresh whipping cream 38% in good winter months but in summer I go the non-dairy route just to avoid any issues. The sugar content in the buttercream being high works as a great preservative for the creamer but summer here is hot and humid so I go the non-dairy route.
- Flavoring/Extract – Ideally you want to use a clear extract so you can preserve the natural color of the buttercream but if going to color the buttercream anyway, go ahead and add regular vanilla, almond or whichever flavor you need for the day. Try lemon, orange, almond, mint, creme bouquet, coffee, Irish Cream Strawberry, Raspberry
Useful Tips and Tools
- If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So if you are making this buttercream go head and remove that K-Mix or KitchenAid from your kitchen cabinet. You don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
- For buttercream mixing always use a paddle attachment so you do not incorporate too much air into the buttercream. Some recipes, however, such as meringue buttercreams, require the use of the whisk attachments.
- Having said that, a simple Bowl, whisk and Spatula with a little extra elbow grease will do too.
- Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking. The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
- After the buttercream is prepared always keep it sealed well in the fridge. This will prevent any odor from the other foods to attach itself to the buttercream. Therefore, I place my buttercream in a stainless steel storage (we try to avoid using plastic in our home). And I also cover the top surface of the buttercream with cling wrap.
This is an old buttercream cake, so the image is not very crisp. And yet, you can see, this buttercream pipes beautifully. The consistency is dependant on the amount of liquid you use when making the buttercream. Read my tips below as well as the list of ingredients above to make sure you have just what you need for your project on hand.
Recipe – Velvet American Buttercream Frosting Recipe (ABC) – (Save/Pin)
Ingredients – in the recipe card below with conversions
Method
Whip the meringue mixture
- Use the bowl of your electric mixer with paddle attachment.
- Add meringue powder, liquid creamer, and approximately two cups sugar.
- Mix on medium-low for a minute – scraping the bowl as necessary.
- Add the vanilla and the salt.
- Continue to mix for two to three minutes more until you have a light and sticky consistency.
Add powdered sugar
- Start adding remaining sugar slowly.
- Continue to mix on medium. (If the mixture appears too dry add a tbsp or two more of the cream).
- Once all the sugar had been added and you have no dry sports.
- Start adding the room temperature butter one cube at a time.
- Once all the butter is in – run the mixer on high for about 3 to 5 minutes more.
- Whip until you have a light and fluffy, creamy velvety texture very similar to whipped cream.
The right consistency – American Buttercream
- The buttercream consistency you get should be just right for piping over cupcakes or decorating a buttercream cake.
- You can also use this as a base buttercream cake to cover with fondant.
- If you find the buttercream is stiff when frosting or crumb coating – add a few tbsp of milk, cream or even water to bring to the right consistency. Just like a meringue buttercream, it takes a while to incorporate the liquid but just continues to mix well and it comes together beautifully.
- Gel colors are also a liquid ingredient so if you plan to color your buttercream – I highly recommend you color it first then work on consistency.
How to make Chocolate American Buttercream?
- Add 200 grams (7 oz) melted and cooled dark or white chocolate once all the butter is incorporated. You can add up to 400 grams of melted chocolate to this batch.
- To make Mocha Buttercream – Make a stiff consistency chocolate buttercream, add cooled coffee (dissolve 2 tsp of strong coffee in 4 tablespoons of hot water).
Tips for whipping a good American buttercream.
- Do not use a whisk attachment when making buttercream as you will incorporate too much air pockets making it difficult to frost.
- The amount of liquid required for your buttercream depends on the weather as well as the consistency you need for your project.
In summer I use only 100 ml of the non-dairy coffee creamer.
In winter I use about 150 to 200 ml of fresh whipping cream. - It is best to start with less liquid/creamer as compared to having to add too much sugar later making the buttercream too sweet.
- Consistency is key to using buttercream on cakes but it’s best to make the basic buttercream with less liquid first so you can then divide the buttercream making just enough of the different consistency frosting you need.
- Gel colors also work the same as a liquid ingredient in thining the buttercream consistency so it is highly recommended to the first color the buttercream then work on the right consistency.
Piping Flowers – Can I pipe buttercream flowers with this American Buttercream? (Save/Pin)
As you can see I have used this recipe to pipe buttercream flowers above with the Russian piping tips. But, this buttercream is light and fluffy and the mixing process incorporates a lot of air which may not be the best recipe when you want to pipe buttercream flowers.
However, if you are like me and love this buttercream as much as I do? you can still use this recipe but using much less liquid than suggested in the recipe, and whip it for a lesser time. In fact you can even use it with your famous Russian Piping Tips.
Having said that if you are in the process of making buttercream specifically for piping flowers I highly recommend you use my recipe Perfect stiff Buttercream Recipe for Piping Flowers.
Storage
Being a cake decorator my buttercream gets used up much faster. However, since the sugar content in the buttercream is so high, you do not need to be worried about the buttercream kept outside the fridge.
My decorated cakes stay out at room temperature for about 3 to 4 days on a cool day. However, in hot summers keeping an all butter, buttercream frosting like this, out at room temperature for a long time is not a great idea. This can be frozen sealed well in a Tupperware for up to 3 months. Bring it to room temperature in the fridge and re-whip it to restore consistency.
How much buttercream frosting do I need for my cake?
This is a general guide I use for my cakes. Note I have given you the filling and frosting separately so you can choose to use other filling with your buttercream. If you choose to fill and frost the cake with this – you can use the last column/total. The amount is in cups – 1 kgs frosting makes about 8 cups
| Round | Square | Layers | Filling | Frosting | Total |
| 6-inch | 5-inch | 2 | 1.5 C | 3 C | 4.5 C |
| 8-inch | 6-inch | 2 | 2 C | 4 C | 6 C |
| 9-inch | 7-inch | 2 | 2.5 C | 5 C | 7.5 C |
| 10-inch | 8-inch | 2 | 3 C | 6 C | 9 C |
| 12-inch | 10-inch | 2 | 5 C | 8 C | 13 C |
| 14-inch | 12-inch | 2 | 7 C | 10 C | 17 C |
| Sheet | 9x13x2 | 1 | 2 C | 5 C | 12 C |
| Tube | 9-inch | 1 | 4 C | 4 C | |
| Cupcake | 12 | 3 C | 3 C |
Here are some more Buttercream Flavors you can Create from this Basic Velvet American Buttercream (ABC) Recipe
Dark, Milk or White Chocolate American Buttercream?
Add 200 grams melted and cooled chocolate to 4 cups of buttercream, and combine well.
Caramel American Buttercream or Salted Caramel BC?
Add 1 cup caramel sauce to 4 (to 6) cups of ABC. And for salted add a tbsp of rock salt, and combine well. Or make from scratch using my recipe Caramel Buttercream Frosting
Butterscotch American Buttercream?
Add 1 cup butterscotch sauce to 4 (to 6) cups of Buttercream or make from scratch using my Butterscotch Buttercream Frosting
Lemon American Buttercream
Add 1/4 tsp lemon juice to 4 (or 6) cups buttercream. You can also add up to 1/2 if you want a very lemony buttercream. And, 1 tsp of zest and 1/4 tsp lemon extract will enhance the flavor even more.
Orange American Buttercream
Add 1/4 cup orange juice, 1/4 tsp orange extract to 4 (or 6) cups buttercream. Also, 1 tsp orange zest is a great addition too
Fruit flavors – Blueberry Buttercream, or try Raspberry Buttercream, Blackberry Buttercream, Strawberry Buttercream
Add 1 cup fruit puree to 4 (or 6) cups buttercream. And, I love adding a fruit filling instead, which makes it slightly sweeter, and yet also more rich and vibrant in color.
Dulce De Leche American Buttercream
Add 1 cup dulce de leche to 4 (6 cups) buttercream.
Coffee or Espresso American Buttercream
Dissolve 1 tbsp coffee in 1/4 cup hot water, or use 1/4 cup espresso. Cool completely then add to 4 (or 6) cups buttercream or make from scratch using my recipe best Coffee Buttercream Frosting
Mocha American Buttercream
Add 200 grams melted and cooled chocolate to 4 (or 6) cups coffee ABC.
Peanut Butter Buttercream
Add up to 2 cups peanut butter to 4 (or 6) cups buttercream.
For more buttercream flavors and recipes check out my post. One Buttercream Recipe – Many Different Flavors
Frequently Asked Questions
This buttercream frosting has a long shelf life compared to another buttercream especially meringue buttercream that uses egg whites, or French and German buttercream that uses whole eggs. We do have meringue powder and cream and yet the amount of sugar in this buttercream works as a preservative so this buttercream will stay at room temperature for up to 4 days.
Yes, absolutely. One of my favorite buttercream to use under fondant especially for kids cakes is this American buttercream. The trick to covering a buttercream covered cake with fondant is to make sure you chill the cake really well, more than a few hours. I love to keep my cakes overnight so when it’s ready for fondant its’ chilled thru and thru given me a nice firm surface to work with.
You could just omit the meringue powder in this buttercream but I have some simple and easy eggless buttercream recipes for you. Try my Vanilla buttercream frosting or Bakery Style buttercream frosting. Check out my other huge selection buttercream frosting recipes here
Well, American buttercream is basically butter and sugar that’s been well beaten. Adding less sugar usually will affect consistency. One way to cut into the sweetness is to add a tad more salt. Lemon works but adds the lemony flavor as well. You can try another buttercream that is less sweet using regular sugar instead of powdered sugar like a meringue buttercream like Swiss or Italian. Or try the German or French Buttercream
Always use gel or powdered food colors for any buttercream. The food colors available at the grocery store are liquid based and not suitable for cake decorating purposes. Hence, they will alter the consistency of your buttercream giving you a runny icing or sometimes even break the buttercream when you add too much.
First, whip the butter well and add just the right amount of powdered sugar. Use liquid such as cream, milk or water sparingly. Too much liquid can cause the buttercream to melt and too little powdered sugar can also cause the buttercream to melt. Keep the buttercream away from hot and humid weather by keeping it in the fridge or in a cooler side of the room.
To re-soften buttercream just leave it to thaw at room temperature for a few hours. If necessary break the buttercream apart and place an inverted warm bowl on top similar to how we soften butter.
Any leftover buttercream an be placed in the fridge for 4 to 5 days. If you aren’t going to use it sooner then place it in a freezer container and into the freezer for up to 3 months.
A buttercream frosted cake can be left at room temperature for up to 3 days unless it has a perishable filling.
Any longer you can keep it in the fridge. I like to place it in the fridge for an hour until the buttercream firms up slightly, then wrap plastic around it to protect it from other food odors.
Too much liquid (cream, milk or water) can cause the buttercream to be runny especially if the weather is hot and humid.
This usually is an issue when the buttercream gets heated up due to hot humid weather conditions.
Remove the buttercream in a separate bowl. Cream some room temperature butter in the mixture with paddle attachment. Then gradually start adding the previous buttercream back in with a little liquid as needed. Once all the buttercream has been used up. Give the final batch a few more minute of mixing.
In winter the buttercream tends to be stiff and looks like you added too much powdered sugar but all you need to do is add a tablespoon or two of cream, milk or water and give it a good mix. That should do it.
It is important to cream the butter first to ensure there are no lumps. If you add the rest of the ingredients before the butter is soft and creamy, or the rest of the ingredients may not combine properly. making a lumpy buttercream.
When too much powdered-sugar is added the buttercream can be stiffer making it hard to smooth. Add a tablespoon or two of cream, milk or water and mix it well. This should do the trick.
Similarly, if you add too little powdered sugar the buttercream will be too soft and hard to smooth on the cake. Add a tablespoon or two of more powder sugar. Mix it well until the buttercream is smooth and spreadable.
Buttercream is simple butter and powdered sugar so it’s obviously sweet. Adding a little extra dash of salt helps cut down some of the sweetness.
Whipped American buttercream like this adds too much air into the buttercream. While this buttercream will still work for piping the best buttercream to use for making buttercream flowers is my Perfect stiff Buttercream Recipe for Piping Flowers.
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Velvet American Buttercream Frosting Recipe
Print Pin RateDescription
Equipment /Tools
- Stand Mixer
Ingredients
Makes approx. 6 cups enough for 8 x 2 layer cake (or 24 cupcakes)
- 450 grams Unsalted Butter
- 1 kg Powdered sugar/Icing sugar/confectioners sugar
- 100 ml Liquid Creamer
- 2 tbsp Meringue Powder
- 1/2 tbsp Salt
- 2 tsp Vanilla flavoring/Extract or other flavorings
Conversions – Switch between Metric & US for other measurement options
Instructions
Whip the meringue mixture
- Use the bowl of your electric mixer with paddle attachment.
- Add meringue powder, liquid creamer and approximately two cups sugar.
- Mix on medium-low for a minute – scraping the bowl as necessary
- Add the vanilla and the salt.
- Continue to mix for two to three minutes more until you have a light and sticky consistency.
Add powdered sugar
- Start adding remaining sugar slowly.
- Continue to mix on medium. (If the mixture appears too dry add a tbsp or two more of the cream)
- Once all the sugar had been added and you have no dry sports
- Start adding the room temperature butter one cube at a time.
- Once all the butter is in – run the mixer on high for about 3 to 5 minutes more
- Whip until you have a light and fluffy, creamy velvety texture very similar to whipped cream.
The right consistency
- The buttercream consistency you get should be just right for piping over cupcakes or decorating a buttercream cake.
- You can also use this as a base buttercream cake to cover with fondant.
- If you find the buttercream is stiff when frosting or crumb coating – add a few tbsp of milk, cream or even water to bring to the right consistency. Just like a meringue buttercream, it takes a while to incorporate the liquid but just continues to mix well and it comes together beautifully.
- Gel colors are also a liquid ingredient so if you plan to color your buttercream – I highly recommend you color it first then work on consistency.
Recipe Notes
Wondering how much frosting you need for your cake?
| Round | Square | Layers | Filling | Frosting | Total |
| 6-inch | 5-inch | 2 | 1.5 C | 3 C | 4.5 C |
| 8-inch | 6-inch | 2 | 2 C | 4 C | 6 C |
| 9-inch | 7-inch | 2 | 2.5 C | 5 C | 7.5 C |
| 10-inch | 8-inch | 2 | 3 C | 6 C | 9 C |
| 12-inch | 10-inch | 2 | 5 C | 8 C | 13 C |
| 14-inch | 12-inch | 2 | 7 C | 10 C | 17 C |
| Sheet | 9x13x2 | 1 | 2 C | 5 C | 12 C |
| Tube | 9-inch | 1 | 4 C | 4 C | |
| Cupcake | 12 | 3 C | 3 C |
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
You may also like
- Swiss Meringue Buttercream (SMBC)
- Italian Meringue Buttercream (SMBC)
- Meringue Buttercream with Meringue Powder
- The Best Stiff Buttercream Recipe for Piping Flowers – Crusting Buttercream Recipe
- Perfect Pink Champagne Buttercream Recipe
- Whipped Cream Buttercream Recipe
- Chocolate Buttercream
- Mocha Buttercream
- Caramel Buttercream
- Salted Caramel Buttercream
Beth
This is a wonderful recipe – unfortunately I made it just a bit too thin – what is the best way to stiff it up without sacrificing the smooth texture? Any hope? I don’t want to throw it away
Veena Azmanov
Hey Beth, The only two ways to stiffen frosting. Either add more powdered sugar for a vanilla frosting or cooled melted chocolate for a chocolate frosting.
I like using melted dark chocolate so it also makes it less sweet. I hope this helps.
Judy
Ms. Veena, if i wanted to make this a cream cheese buttercream, at what point should i add the cream cheese?
Thanks in advance.
Veena Azmanov
hey Judy. If you want a cream cheese frosting I have two – the classic cream cheese frosting and a no-butter cream cheese frosting.
Jonalynn Carlucci
This buttercream is silky and smooth, a close second to SMBC if you want a nice sheen and smooth result on your buttercream cakes! Lovely recipe!
Veena Azmanov
Thank you, Jonalynn. Happy you liked this recipe. Thanks for coming back to write this feedback.
Judy
Veena, I love your velvet BC recipe, but have a question….i’ve been asked to do a cake with scrolling on the sides, would the Velvet BC recipe be stiff enough for scrolling, or would i have to make a batch of your stiff BC to do scrolling? I def want to use the velvet BC for filling and icing, but wasn’t sure if t would be stiff enough.
Thanks in advance.
Judy
Veena Azmanov
Hey Judy. You can use my stiff buttercream frosting for the outside and this buttercream for the rest of the cake. I hope this helps.
Linda cullen
Is it heavy whipping cream that you used, or another kind of cream?
Veena Azmanov
It is whipping cream, Linda. I use 38%. Thanks.
Judy
Ms. Veena, I just came across your velvet buttercream recipe a few days ago. I have been having issues with getting a good consistency with my buttercream, so I began to search….can I just say, THANK YOU , THANK YOU, THANK YOU for sharing your recipe. By far, the best recipe EVER!!!! I tried it last night. Super easy, the texture is spot on, and I thought it wasn’t as sweet as most american buttercream recipes….this will be my go to every time from now on. AMAZING!!!!!!!
Veena Azmanov
Thanks, Judy. You made my day. I am very proud of this recipe and always happy when people love it too. So happy you are enjoying it so much. Thank you for coming back to write this wonderful feedback. Have a lovely day.
Cortnie
I HAD to leave a comment to let you know how impressed I am with this recipe. I’m a novice cake decorator, and had to scramble yesterday to find a buttercream recipe. Typically I’m not a fan of ABC, but this is so smooth!! While it definitely is sweet, I don’t feel like it’s as sickeningly sweet as most ABC I’ve tried. My very picky daughter tasted it without knowing it was a new recipe and immediately said “this is the best frosting you’ve made!”
I’ll be saving this one for sure. Thank you!!
Veena Azmanov
Thank you, Cortnie. Happy that you loved this recipe so much. It is a favorite for me too. You daughter sounds like my Rhea, very picky eater too. Thank you for coming back to write this feedback. Love hearing from those who try my recipes.
Glynnis
Hi Veena, Can this recipe be used under fondant?
Veena Azmanov
Yes, Glynnis. This works beautifully under fondant.
Mama T
Help please. I followed the recipe exactly. Live in Colorado, cold and dry. Need to finish cake for grandson’s BD by tomorrow. Frosting looks great, has great consistency is very creamy tasting but still gritty. What can I do to fix or where did I go wrong. Used C&H ps and sifted again. Used whipping cream and strawberry flavoring. If I can get rid of the grit it would be a 5 for sure.
Veena Azmanov
Try mixing it a bit longer. As I said in the post you want to mix it until it’s light and fluffy.
Glenna
Definitely the best buttercream recipe.
Veena Azmanov
Thank you so much, Glenna. So happy to hear you enjoyed this so much. Thank you for coming back to write this feedback.
Julis
BEST buttercream recipe EVER – hand down! Thank you Veena!
Veena Azmanov
Thank you, Julis. Aww,so happy you enjoyed this recipe. Thank you for taking the time to write this feedback. Love hearing back from those who try my recipe. Have a great day.
Danell
I LOVE your blog Veena. I always come here to check for a recipe first. It’s so good to know there is one place I can get recipes that do what they say. I have all the recipes from your online shop and boy is that a life saver. Thank you.
Veena Azmanov
Thank you, Danell. So happy you enjoy my recipes. Thanks for the support and happy you are enjoying my online recipes. Thank you for taking the time to write this feedback. Love hearing back from those who try my recipe. Have a great day.
Stephanie
Love this buttercream recipe and have been using it for years. Last week I made this with crushed strawberries and it was even better.
Veena Azmanov
Thank you, Stephanie. So happy you enjoyed this recipe. Crushed strawberries sound yum. Thank you for taking the time to write this feedback. Love hearing back from those who try my recipe. Have a great day.
Deloris
I love this buttercream. Can’t believe its so much like the Swiss buttercream Thanks for sharing
Veena Azmanov
Thank you, Deloris. I am so happy to hear that you had success with this recipe and enjoy it so much. yes it does have that SMBC look, doesn’t it? Thanks for coming back to write this comment. Always appreciate the feedback, especially good ones like this make my day.
Angelica
I love your blog Veena. You have the best recipes for cake decorating. They always work for me. So far I’ve never had a failed recipe. Thanks so much.
Veena Azmanov
Thank you, Angelica. So happy to hear you have success with my recipes and enjoy my blog so much. Thanks for the lovely comment. Appreciate you coming back to write it. Have a wonderful day.
Pai
Hi Veena, thanks for sharing the receipe. I recently started to bake and enjoying baking for my family. I tried to do the butter cream or cream frosting twice and both the times I was able to get the soft peaks. However, when I start to decorate the cake cream just melts and all my effort go in vain. I live in Singapore. Is there a way to resolve this issue. is there a way to add some ingredients to ensure the butter cream doesn’t melt in room temperature and can stay longer in hot and humid climate like Singapore.
Veena Azmanov
Hey Pai, I live in Israel, and the weather here is probably similar to Singapore.
I do use this buttercream in summer to fill and frost my cakes. The ratio for butter and powdered sugar is already sweet but you can add a cup more if it helps stability.
Another thing you can do is substitute half veg shortening for the butter.
Fill and frost the cake in an air-conditioned room or late evening when the humidity is better and chill the cake in between steps. I hope this helps.
Caryn
OMG, this is – THE BEST BUTTERCREAM RECIPE EVER!!! I’m never trying any other buttercream recipe ever again.
Veena Azmanov
Thank you, Caryn. So happy to hear you had success with this recipe and that you enjoyed it. Thank you for coming back to write this feedback. Have a wonderful weekend.
Kristi
This is now the only buttercream recipe I ever use. Always a winner with cakes or cupcakes. So good.
Veena Azmanov
Thank you, Kristi. So happy to hear you had success with this recipe and that you enjoyed it. Thank you for coming back to write this feedback. Have a wonderful weekend.
Patty Susi
Hi Veena! This buttercream looks to die for!! I was wondering if I can use this buttercream on a cake with an edible picture transfer.
Veena Azmanov
Hey Patty – yes, you can absolutely use it with edible picture transfer. Thanks
Patty Susi
Thank you Veena! I made this buttercream and it worked out perfectly with my edible picture transfer. I will be using this as my go to buttercream from now on. It is absolutely delicious! Thank you for sharing your recipe!
Veena Azmanov
Thank you, Patty. Sorry, I just saw your email in the spam folder but I will reply here. SO happy to hear it worked with your picture transfer. Glad you like this buttercream. yes, it is delicious. You are very welcome
MaeJuicy
best buttercream recipe ever – thank you for sharing
Veena Azmanov
Thank you so much Mae. So happy to hear you have success with this recipe and enjoyed it. Thank you so much for coming back to write this feedback. Have a lovely weekend.
GR
Thank you so much for this recipe. BEST American buttercream recipe. Really does feel like velvet in the mouth. Thanks
Veena Azmanov
Thank you, GR. So happy you had success with this recipe and enjoyed it. Thanks so much for coming back to write this feedback.
Patty Susi
Hi Veena! This buttercream looks to die for! I was wondering if I can use this buttercream icing with an edible picture.
Veena Azmanov
Thanks, Patty. Yes, you can definitely use it with edible picture transfers.
Zara
Hi Venna , can I use dried egg white powder instead of meringue powder ? I think they are similar with a slight difference in one of the other added ingredients.
Veena Azmanov
Hey Zara. Yes in this recipe it’s ok to use egg white powder. Meringue powder has cornstarch and cream of tartar added to stabilize it.
Tanya
Hello,
I love this icing but what is the best way to turn it in to a chocolate frosting, will adding melted chocolate not make it a lot runnier?
Thanks
Veena Azmanov
Hey Tanya, Yes, melted chocolate works well to make it into a chocolate icing. If you need it to be stiff then just reduce the liquid in the beginning but I find that melted chocolate in this batch works well for frosting or piping borders. Hope this helps.
Kiara
You are a genius! This frosting is amazing. So smooth, pipes beautifully, stable in my hot climate of Southern Georgia, but is still sweet, unlike usual meringue frostings. This is my forever frosting recipe lol
Veena Azmanov
Thank you so much, Kiara. So happy to hear that. I too love this recipe because it’s not overly buttery like the meringue and still sweet again unlike meringue. Having said that I am addicted to meringue buttercreams… Glad you found your favorite buttercream recipe. Now you can experiment with flavors as I suggest in this post – one buttercream many different flavors.
Geena
Hi Veena,
Thanks for the recipe. I’m excited about this recipe and I wanna try it. I have never tried making butter cream with coffee creamer. But I do have a question, There are so many flavors of coffee creamers out in the market like hazelnut, Vanilla and so on. What flavor Coffee Creamer do you use or do you just use just a regular creamer without any flavors?
Thanks in advance
Veena Azmanov
Hey Geena, it is really great now that we get so many flavors which means you can choose the flavor you want. I usually start with vanilla because I make big batches. But if you know what flavor you want, go ahead and use that flavored creamer.
Manual
Thank for this recipe. We love it
Veena Azmanov
Thank you, So happy you have success with this recipe and enjoyed it. Thank you for coming back to write this feedback too. Have a wonderful day.
Wickey
This is my go to buttercream recipe now. The best! THanks for sharing
Veena Azmanov
Thank you, So happy you have success with this recipe and enjoyed it. Thank you for coming back to write this feedback too. Have a wonderful day.
Wasser
This recipe is a genius. I cannot believe how amazing this looks. NO one believed it was American Buttercream even when you taste it. They all thought it was meringue buttercream. love this
Veena Azmanov
Thank you, Wasser. So happy you had success with this recipe. I know what you mean. The shine meringue gives the buttercream is priceless. Thank you so much for coming back to write this feedback. Appreciate it very much. Have a wonderful week.
Javin
This is now my go to buttercream recipe. Perfect in humid weather too!I use it over everything cupcakes, cakes and even desserts. Thank you for sharing
Veena Azmanov
Thank you, Javin. So happy you have success with this recipe. Yes, my customers love this one too. Thank you for coming back to write this feedback. Have a wonderful day.
kate
I am so happy I stumbled across this recipe. It’s PERFECTION. thank you!
Veena Azmanov
Thank you Kate.
Beth
The meringue buttercream worked great, I used the nondairy creamer as well and I just can’t believe how light and flavorful it turned out. I won’t go back to a basic buttercream.
Veena Azmanov
Thank you Beth. SO happy to hear you enjoyed this recipe. Thanks for coming back to write this feedback. Have a wonderful day.
MJ
This looks so delicious. Can I substitute coffee mate powder with the liquid non diary creamer and in what ratio of powder to water?
Veena Azmanov
Thank you, MJ – I have not tried coffee mate powder yet but you can try and let us know.
Juliana
Love this buttercream recipe. Now my favorite. Made it a few times and it’s always a winner. Thanks for sharing.
Veena Azmanov
Thank you Juliana. yeey! So happy you had enjoyed this recipe. Thank you ! And thanks for coming back to write this feedback. Have a wonderful day.
Droz
Love this buttercream recipe. It’s now my go to recipe use it on cupcake often. Love how easy it is to make too.
Veena Azmanov
Thank you so much Droz. Happy to hear you had success with this recipe. It is a very popular recipe with my customers too. Thank you for coming back to write this feedback. Always happy to her from those who has tried my recipes or tutorials. If you share it on Instagram please do tag me @veenaazmanov so I can see your finished work. Thanks
Tanya Cowie
Hello, I made this butter cream today the texture was great and really light. I had to use 300ml + cream and if I wanted it softer may have to use more however I live in Scotland which is obviously very dry and cold. The only thing was my recipe was more yellow in colour compared to your lovely white one, I used whipping cream and meringue powder so I’m not sure why it was so yellow, is it maybe the difference in products from where I am from?
Thanks
Tanya
Veena Azmanov
Hi Tanya. The color is a reflection of the butter and cream you use. The butter and whipping cream I get is fairly white and so my buttercream gets a nice light almost white color. I’m sure the butter and cream you used were pretty yellowish?
I usually never have to use more than 250 ml even in white and that’s a soft consistency icing. What you have now is a whipped cream buttercream icing. Because the cream you added has also been whipped into the buttercream. Its’definitely very delicious and often my preferred buttercream because it’s lighter and melts in the mouth. The only issue would be if you wanted to pipe intricate designs. This will be find in between layers and even to frost the cake.
Tanya Cowie
Hello, that makes sense I will maybe try and find some lighter in colour for my next batch. I found the meringue powder and cream didn’t go as white and glossy as yours in the video, I did whisk it for 5 minutes+ maybe not whisked long enough? Then when I added my icing it just got so think that it was clumping together so i kept having to add more cream.
Veena Azmanov
May be it’s cold where you are and so it’s thicker. As long as it’s the right consistency – it should be ok.
Shelby Corral
Hi! I was wondering if I can pipe flowers with this icing in advance and put them in the freezer until they are ready to use.
Thanks!
Veena Azmanov
Yes you can pipe flowers and place them in the freezer until you need them for the cake. Place them in a plastic box to minimize condensation
Mabel
We loved this Buttercream recipe. Tried it last week with your Vanilla Cake and everyone complimented the buttercream. Thank you so much for the recipe.
Veena Azmanov
Thank you Mabel. Happy to hear you and your guest loved this buttercream. It sure is a favorite here too. Thanks for writing this feedback. Appreciate it very much.
Jermaine Hibbins
Thank you so much for this awesome recipe. I made it for my daughters birthday. I also made your Vanilla cream cake and some Devi’s food chocolate. Everyone loved it. The cake was moist and so delicious. The cupcakes were to die for. The buttercream took everyone’s attention. They thought it was readymade. Love the smooth texture. Thank you sharing such amazing tired and tested recipes. I know where to go when I need my recipes next time. Thanks
Veena Azmanov
Thank you Jermaine. So happy to hear that you loved the three recipes. These are in my list of favorites too. The buttercream is definitely very popular on this blog and you can see why. Thank you so much for coming back to write this feedback. Appreciate it very much.
Teresa Livingston
This is an incredible recipe. I’ve been making it for some time now and always have tons of compliments. Thank you so much for sharing this recipe.
Veena Azmanov
Thank you Terasa. So happy to hear that you enjoy this recipe. Thank you so much for coming back to write this feedback. Appreciate it very much
Jaunita Carlson
This was a perfect buttercream. Everyone enjoyed it very much. But I think I made too much for one cake so have to keep it in the fridge for now. Next time will halve the recipes. The texture was really smooth. Thanks for sharing this recipe.
Veena Azmanov
Thank you Jaunita. So happy to hear you enjoyed this recipe. You can leave the remaining in the fridge and use it later. This does keep well in the fridge for a month or freeze it for longer. Thanks for coming back to write this feedback. Appreciate it very much
Kristin Swett
Thank you so much for this recipe. We loved it. This is the best tasting buttercream in the world. And the name is right – does taste like velvet smooth. Thanks for sharing your recipes. We love them.
Veena Azmanov
Thank you Kristin. I am happy to here you loved the buttercream so much. It is a very favorite of my customers too.
Allan
This is the BEST buttercream recipe on the internet!! I have been making it for so long now. Everybody always praises my frosting recipe but it’s this recipe. I love getting complimented and I wanted to say thank you for sharing such a full proof recipe with the world. It makes amateurs like me look like pros. I use many of your recipes and am a true fan for a long long time. Thank you – god bless.
Veena Azmanov
Thank you so much for your kind words Allan. I am happy to know that you have been using many of my recipes and that they make you look good. Thank you for coming back to write this feedback. Appreciate it very much
Lucina
I love this buttercream. It is my go to buttercream now. Thank you so much for sharing. We love it
Veena Azmanov
Thank you Lucina
Lani Nafuar
hi veena i really wanna try this recipe but we dont have meringue powder here in the philippines, can i use egg whites as a substitute? if so how many egg whites? i dont like the taste of so buttery frosting so i wanna try half butter and the remaining half is shorteming. will it be ok. im gonna use this recipe on saturday. can i make it two days before or earlier? if so what will i do the.? thank you. i hope you’ll answer all my questions… i just made your fondant recipe just yesterday and i really love it.
Veena Azmanov
Lani. you can omit the meringue powder but do not use egg whites. If you want to use egg whites try Swiss or Italian Meringue recipe.
You can definitely make this frosting a few days ahead of time. Just remix well after you thaw to bring back to consistency.
YOu can use half butter and half shortening. I would recommend reducing the liquid if you live in high humidity like the Philippines
Feel free to ask any questions.
Runa Joshi
Hi Veena, I want to try your ABC for my son’s birthday cake . I don’t have a stand mixer, just an electric hand mixer. Can it give me the same results? How long should it take approximately to reach the finish quality that one gets using a stand mixer?
Thanks in advance
Runa
Veena Azmanov
Yes, Ruma you can use an electric hand mixer too! Just takes a few minutes longer. The best is to go by what you see not by time. Read the recipe and see the video that should help. Feel free to ask any more questions Thanks
Runa Joshi
Thanks for your reply Veena. Just one more query. Since Non dairy creamer is not available here in India, I would be using Amul whipping cream which is a 30% cream. Is there any difference in the step where you mix creamer and sugar? I presume the creamer is more liquid than the whipping cream. Also we don’t get meringue powder here. Please let me know if absence of both the creamer and the meringue powder will make a huge difference to the final product.
Runa
Thanks for your reply Veena. I posted this query earlier today but don’t think it was posted. If I use whipping cream (Amul) instead of creamer and skip the meringue completely, do I have to make any changes in the process? Whipping cream is not as much liquid like creamer and hence my question. Will the sugar and cream be as glossy as you got with the creamer?
Veena Azmanov
Yes Runa. You would not need to initial process of creaming the meringue and cream. So just add cream the butter with the cream and then add powder sugar. I think the Amul creamer is more liquid so perhaps you may need less than the quantity mentioned in the recipe
Daron
When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get three emails with the same comment. Is there any way you can remove people from that service? Thanks!
Veena Azmanov
Doron the option is only available to you not to me. I think it should give you the option to change notification or subscription. Sorry about that. Free fee to ask any more questions. Thanks
Kanwal
Hello veena, we dont get meringue powder here in my country. What if I skip it or if theres an alternate. Thanks
Veena Azmanov
Yes, you can skip the meringue powder if you want kanwal. Thanks
Lizy
This is my favorite buttercream recipe so far, and I’ve used it many many times with great success for filling cakes but never to cover with fondant, as it would always be too soft, no matter how little liquid I’d use, or if I’d put the cake in the freezer to harden. So I usually use Ganache to coat my cakes pre-fondant. Lately I started experimenting with SMBC and I liked it but the same thing happened and even worse when coating a cake, so I only used it to fill my cakes. One day I mixed it with ganache to make chocolate buttercream, just like I do with this recipe and it was a complete disaster.. actually that’s an understatement! My buttercream turned into mouse and it was so soft my cake was about to collapse and I needed to put it in the fridge even after it was covered with fondant. So here’s my question, because I know this beautiful ABC of yours works perfectly with ganache, and keeps its consistency; do you think a mix of 50% ganache and 50% ABC would work well for coating a cake?. What are your thoughts about that?. Thanks in advance!
Veena Azmanov
Lizy – why can’t you cover a cake with fondant using this buttercream? It is not too soft? I’m not sure what weather you have but I am in Israel and I use this buttercream under my fondant cakes very successfully. In fact if you see my video how to get sharp edges on buttercream cakes I am using this buttercream under fondant. I do use more ganache cakes in summer because the weather can be really hot and my cakes travel far.
And yes, you can make Ganache buttercream – I think many cake decorators do it often to make chocolate buttercream. It’s does taste delicious
Grace
Lizy, I’m just thinking out loud here, but I’m wondering what type of liquid you are using. I found when I use the heavy whipping cream this recipe turns out perfect every time, but when I use a non-dairy creamer it seems to have too much moisture and the icing breaks down a bit. I used almond creamer when that happened, it was just too moist for me to use with fondant. Could that be the issue?
Veena Azmanov
I do love using whipping cream and milk as well as non dairy creamer. It all depends on the weather – In summer I often have to use very little liquid but in winter I can use more and it will still be quite stable. The icing will usually break down if you try to use too much liquid and over whip it sometimes. SO try using less liquid. Hope this helps.
Lizy
You know, I don’t know why it doesn’t set as firm as I’d need to be able to use it under fondant and get sharp edges; it would also bulge a bit and sometimes create big air bubble. I lived in Israel for a short time a few years ago, it was the year of the big snow on Dec. 13th. so the weather back then was pretty cold, and very dry as I remember. I know it gets super hot during the rest of the year but I’d assume it stays as dry maybe?. Over here, in Copenhagen it is very humid and mostly cold even during summer, we’re surrounded by ocean, there’s rarely any sun, it rains a lot… maybe that has something to do, who knows. The times I’ve tried it does crust when I put it in the freezer for about 15 minutes, and then it would start getting soft after a few minutes out, which is when I’d apply the fondant. I’ve tried leaving it in the refrigerator fr a longer time instead, and then the problem would be that the cake sweats, then the fondant gets tacky. I will try again during the colder months to see what happens, but for now I’ll keep on using it to fill all my cakes cause I love the taste 🙂
Grace, I’ve used heavy whipping cream and it turns out delicious! I’ve been using plain water last couple of times too.
Veena Azmanov
Lizy sounds you like you have monsoon weather!! I suggest you use my Stiff Buttercream Recipe for Sugar Flowers – you will find it more easier to work. As for the bulges on the side, refer back to the basics! you need to make sure you level the cake properly. Not too high. See my post – how to level torte and fill cakes. As well as my Tip Thursday – Budges around the cakes – might help understand better.
Debbie Smith
Hi, can I use this to pipe lines etc- I need to make ‘henna’ type patterns on my pistachio & rosewater cupcakes for a bridesmaid party this weekend?
Thanks
Debbie
Veena Azmanov
Yes Debbie you can use it to pipe line. Add less liquid in the buttercream and then bring to the right consistency when piping
Michelle
Hello Veena,
I love your recipes and tutorials.
Just a question can I use egg white powder instead of meringue powder?
Thank you.
Michellex
Veena Azmanov
Yes Michelle you can use egg white powder as well. Thanks
Michelle
Thank you. Is this buttercream stable enough for hot summer days?? I had a couple of disasters last week, my buttercream cakes were melting under the fondant! Thank you
Veena Azmanov
Michelle.. Not sure where you are located but I am in Israel and summer here is HOT! I use this buttercream under my fondant cakes. Having said that I do more Ganache cakes because butter will do what butter does in summer lol .. Melt. So depends on how hot and where you keep it.
Julie
I came across this recipe last year and it is my go to recipe for my buttercream cakes. Love how easy it is and love how awesome it taste!
Veena Azmanov
Thank you so much Julie. I am so thrilled to hear you say that. It’s my go to recipe as well. I love it very much .Thank you.
Roshini
Veena, thank you so much for sharing your amazing recipes. What is a substitute that can be used instead of liquid non-dairy creamer in your buttercream recipe and what is the quantity to be used for the same? I live in India and I don’t think we get the creamer out here.
Veena Azmanov
Roshini – In India I believe you get Amul whipping cream? You can use that! You can also use just plain milk or water. The reason I suggest you use non dairy so you can keep the frosting out on the counter longer without any fear.
Merle
Hi Veena, I wanted to ask if you use water instead of milk, as I don’t know where I can buy Liquid non-dairy coffee creamer where I live in Australia in two days time.
Will the water be ok with consistency. I want to pipe with the Russian piping tips I have. Also will the cake need to be refrigerated once iced? If I use water instead will it be ok to not refrigerate? It is winter here however I want to make sure it is ok and I don’t give anyone food poisioning if not stored correctly.
Thanks
Veena Azmanov
Merle yes you can use water instead of milk or cream for sure. The consistency depends on the amount of liquid you add. I have used this recipe for piping flowers but you can use my Best Stiff Buttercream recipe for flowers as well
Carolyn
Hi! To this recipe if I wanted to make it lemon flavour so o just add 1/4 lemon juice and zest? Or would it be too liquid. I want to pipe on to cupcakes
Veena Azmanov
Carlyn you would need to replace the liquid in the recipe with the lemon juice and zest in the beginning so you can keep a stiff consistency of the buttercream for piping
Deepz
Hi Veena, I tried this buttercream..! But turns out very gritty.. I used Crisco and butter and wilton meringue powder.. Also sifted icing sugar2-3 times… Plz help me..
Veena Azmanov
Usually if it’s grainy I add a bit of liquid / cream /water. just a tbsp at a time. Have you tried this powder sugar with other buttercream recipes? Is it gritty only with this recipe? Sometimes the quality of icing sugar – can make a different – I hope this helps.
Dina Suzy
Hi! Can you please tell me how to adjust this recipe to make 1-2 cups buttercream instead of 10?
Veena Azmanov
Wow.. 1 or 2 cups would be very difficult with this recipe in a mixer. I suggest you add ingredients in a bowl and use a hand whisk.
Juts a rough guide – you’d need. 1/2 cup butter, 1.5 to 2 cups powder sugar, 1 to 2 tbsp cream and 1/2 tsp meringue powder 1/2 tsp vanilla, dash of salt.
Sorry can’t give you anything precise but i’d start with this – then do a taste and consistency test to see what I need.
Deepz
Hi…Really want to try this buttercream.. But instead of 2 cup butter, I want to add 1 cup Crisco +1 cup butter.. Really confused when to add the Crisco? Should I beat it in the beginning? Plz reply…..
Veena Azmanov
Add the Cisco and butter together – Should be ok.
pamela marshall
Can i have the recipe for your buttercream please. I’m reading your blogs and need this recipe in my life thank you xx
Veena Azmanov
What do you mean? Don’t you see the recipe above in the post? It’s in the recipe box. You can just print it too. Thanks
Georgia
Hi Veena, I tried this recipe, followed the instructions exactly and it tasted great! However, it is still a bit grainy for me. I tried two different brands of icing sugar, sifted the sugar, but still grainy. And it seemed to have gotten worse overnight in the fridge. Any tips? Maybe I should mix shorter?
Veena Azmanov
Usually the grainy part has to do with either the thickness of the sugar and the quantity of liquid that helps to dissolve the sugar. The mixing will create less air mostly making it nice and light and fluffy. I suggest add a bit more liquid next time. But still check if the sugar is thick. Cause the consistency will be affected by the liquid as well.
Cyndi Harrell
That happens sometimes if the liquid is cold. Warm it in microwave first, not boiling hot though.
Priyanka
Hi Veena, a friend recommended your recipe to me. Could you tell me how many cups the above recipe makes.
Also could I use Royal icing powder instead of meringue powder?
Thanks
Veena Azmanov
It says 10 cups. Royal Icing powder has powder sugar and other additives along with Meringue powder. Technically you can you it but you may need more and remove some powder sugar
jillian
hi veena, can we use the same meringue powder method while making cream cheese frosting during &humid weather using 2 sticks of butter&2 sticks of cream cheese???
Veena Azmanov
No Not sure how it will help in humid weather. You can use the method though
Jenifer
American living in Australia, and I’m making your ABC tomorrow for a a friend’s cake and Australia doesn’t have liquid non-Dairy creamer, they only have powdered… How should I go about using it in your recipe? Thank you in advance for your help!
Veena Azmanov
HI Jenifer.. If you not going to keep it out in the hot weather for long you can use regular fresh cream or milk. If you want to be more safe use water – it all works just as well.
Christine Slete
I actually used blueberry schnapps and added freeze-dried blueberries, which I processed to a powder, to the confectioners sugar.. It came out great!
Veena Azmanov
That’s sounds like a nice Blueberry Flavored buttercream
Jenifer Doig
Thank you!
Jenifer
One more question… Is it OK to use icing mixture (has starch in it) or should I be using pure icing sugar?
Veena Azmanov
Not sure what is icing mixture. You mostly Confectioners Sugar/ Powdered Sugar and that usually has a starch – either cornstarch or potato starch..! The starch prevents the sugar from clumping..
chiqui
Is it ok for use in donut filling
Veena Azmanov
Yes you can use it in doughnut if you want to fill your buttercream with doughnuts!!
Christine
This is the best frosting. I have always loved the confectioner’s sugar and butter combination, but after a few hours, it hardened like mortar. This stays creamy, but also has nice sharp edges when piped. It is also delicious.
I would like to make a blueberry buttercream with this recipe as a base. How can I do that?
Maria Morandi
It looks so delicious but i have acuestion for you can you use other sugar becouse i have diabetesis there anything outs can be use thank you for sharing all look sos beautiful!!
Pinkz Grace Zondagh
Hi Veena, it's been a while now that I've noticed that people from the Orient and far East have a kind of natural cake making genetic mutation that (sigh..) I (a westerner) lack. I gravitate to all of your tutorials because nothing flops and your hands do something that looks right. Thank you so very much for all of this. I am going to sit during the coming weekend and do it all. (I am now afraid of what that kitchen will look like) but I am diving in. Just a question, I guess it's okay to fold something like a thin-ish compote (strawberry???) or nutella or such through this American BC? It looks very accommodating? Thank you again.
Linda Wallnutt
Hi, I'm going to try your buttercream recipe but we do not get Meringue Power or Dry Egg Whites. What can I use instead ? Maybe corn starch or a teaspoon of Gelatine ?Thanks a lot.
Karina Varela
Hello! I'm from Portugal and I love your page and your recipes 😀
The only big problem I have is that most of it have the measures (units) in pounds or lbs or cups and here we use mostly the kilo unit, so do you know any tool I can use to solve this problem??
Thank you so much for your help.
April Nemeth
Hi Veena! Love your stuff!! I tried your american buttercream recipe and it was wonderful you're truly a genius in the kitchen 🙂 I'm trying to make an ABC with alcohol/liquor. I need enough that you can really taste the flavor but without adding too much liquid to the frosting so it won't pipe. Any ideas? Could I replace the heavy cream with liquor? Or perhaps add more meringue, or corn starch or some other thickener? Thanks so much!!!
mru
Hi veena,
I made pineapple buttercream by replacing fresh cream wid pineapple juice and omitted meringue powder since I did not get it.overall it had a very mild pineapple taste. I shld have added pineapple essence as well? Also I made different shades of orange ombre style but d buttercream turned out salty after I added too much of powder food color to get d darkest shade.of orange color!did d food color made it salty? Which form.of color is d best to use with buttercream? And which ones to avoid completely. The lighter shades were noy salty.please help.
Thanks in advance
Mru.
Veena Azmanov
I used gel colors for my buttercream Thanks
Pamela Bell
I have been using this recipe since last AUGUST as I had no skills in decorating cup cakes. By January using this recipe I decorated 84 cupcakes for my son's wedding. Everyone asked where we purchased them from! We were all so very happy with the taste and professional look. Where can I post my photo?
mru
Hi veenaartofcakes.com,
Here u go again..a loud applause for allow hard work u do in all aspects..I tried ur ABC which us d firsssttttt time ever I tried buttercream since I hated store bought buttercream cakes..never bothered to make one at home.always made fresh cream cakes n d decorations too. But dis buttercream of urs is yummy. The consistency n taste as per d instructions is really gud for filling in d layers n coating d cake.I omitted meringue powder since it was unavailable in most of d stores I know.still everything worked great for me..I did pipe d roses but had to add more sugar since it was not holding d shape n fade details. Does.meringue powder really make a difference n how? Also my cake is out in room temp..it’s lil hot here..the roses n ruffles which I hv piped dried out..how to store d cake to avoid drying of d roses or its just gonna b like dat nehow.made mocha n choc flavor..it was great.thanks again
Mru
Veena Azmanov
Thank Mru, Glad you like the buttercream. Yes Buttercream will crust over time. and if it is hot and humid it will melt too!
You must treat buttercream like you do butter! Meringue powder does help some with the humidity but it will still dry and crust.
Claire
Veena I cant thank you enough for all your recipes and tutorials . You are simply amazing! I tried your American butter cream & it was so delicious everyone commented on its taste. Does it have to be refrigerated if used in a cake covered with fondant because of the cream if not eaten on the same day? Thank you again from Ireland x
sadia zaineb
hi if i use cream will it need to be refridgerated thanks x
Veena Azmanov
The sugar content in it is really so high that it works as regular fondant Thanks
Anna Grigoryan
I would like to know how many cups of frosting does this recipe gives? Thank you!!!
Tracy
Is this the exact recipe used for your buttercream ruffle cake?
Thank you!
Mukete la Fabuleuse
I tried the chocolate cup cakes and it was a great success thanks so much
Charlene
how long will this keep at room temp?
Sara Kalk
Thank you so much for all the wonderful lessons you give. I know that when I use one of your recipes I can count on it turning out fabulous.
Irma
Great tutorials and recipes, thank you so much for sharing your passion with all of us. My question is,, I love working with fondant, what would be the best buttercream to use under fondant? Something that crust very good and gives me sharp edges … Thank you again for all your great advises
Shasha
Veena, I made the ABC in late May. I just used it 3 months later. (it had been refrigerated the entire time). It was fabulous! The guests raved about it. THANK YOU!!!!!
Debapriya Das
Ramona Blake Bause : Thank you so much for you response. Will you be so kind to tell me the german name of it?
Ramona Blake Bause
I have used dried egg whites [found in the baking section of the supermarket] and they worked just fine.
Ramona Blake Bause
I have used dried egg whites [found in the baking section of the supermarket] and they worked just fine.
Ramona Blake Bause
I have used dried egg whites [we have them here in the baking section of the supermarket] and they work just fine.
Debapriya Das
Can you suggest something as a substitute of Maringue powder. I am in germany and it's difficult to find that here. Thank you so much…
Kerri Cotten
Veena!! Again you have made my life easier!! This butter cream recipe is fast becoming my signature cake covering (along with your fondant and gum paste) – of course I tell everyone it's your recipe. Thank you a million times for all the work you have put into creating the best recipes I've ever come across for covering and decorating cakes!!
Alejandra Gutierrez
Does cake need to be refrigerated after frosting?
Jo
Thanks for the recipe! For the chocolate, what type of chocolate do I melt and use? Chocolate chips? Chocolate bar? Baking chocolate? I am a hot and humid part of Turkey and hoping this will work. Also, I have a tendency to turn out with grainy icing as the powdered sugar here is different. I have tried making my own in the Vitamix and adding cornstarch. Any thoughts would be appreciated.
Lei Anne Westfall
Does this ABC have to be refrigerated after frosting the cake?
Tita Villegas-Densing
What if i dont have meringue powder? What can i substitute? Thanks
Kristle Dawne Morris
I made your ABC today for the first time. I have my own that I love, but I am always looking to improve. Yours was absolutely wonderful!!
Thanks all the way from Oklahoma!!
Kristle Dawne Morris
I made your ABC today for the first time. I have my own that I love, but I am always looking to improve. Yours was absolutely wonderful!!
Thanks all the way from Oklahoma!!
Anonymous
Hi Veena, i absolutely love your buttercream. Just one question regarding the icing amours above for the different cake sizes, does the total amount you have listed include the icing in between the layers or just for icing the outside of the cakes. I am making a 2 tier 10 inch and 8 inch round cake. Just trying to figure out how much i need and how much icing to put between each layer.
Anonymous
Hi, im from Mexico so the wipped cream that you use is animal or vegetal?
Anonymous
Thanks for the recipe, i would like to ask you how can i make the same fluffy buttercream for cream cheese frosting
Anonymous
Hi veena just tried the recipe, it tastes devine, but it is still grainy even after adding more cream and beating again, any more suggestions as to why? thanks Nicole
Anonymous
I am thoroughly enjoying your website!! I am going to use your buttercream recipe for a bridal cake in two weeks. I live in the middle of TEXAS and it is VERY warm here in the summer as well. I am intrigued by using non-dairy coffee creamer. What brands do you use that would be available in the US.
And, can you re-constitute a powdered non-dairy coffee creamer with water and use it
Anonymous
hi veena…this is Vinita here once again…from India…tried writing a comment yesterday….wouldn't go through.. 🙁 don't know what im doing wrong..will try with this again….just to let you know…I enjoy your work and recipes and friendly attitude!!!..keep up the great work!!
Anonymous
FACINATING!!!….that in one word describes what I feel about your work….truly inspirational…very helpful….I am going to try this recipe…hope it holds well in India…we were taught to deal with the summer months in India..shortening is a better idea..but if you think butter will work..i shall try it..no meringue available here.. 🙁 tell me could I use Rich's non dairy cream instead
Anonymous
thank you for taking the time to explain it all, i was having a hard time finding a recipe for a buttercream hard enough to make roses on my cupcakes, so i decided to use shortening. You made it look so simple and it tastes great! for the first time my buttercream looked like it should, i saw what i was doing wrong. greetings from Mexico.
maharana pratap
hi veena,last night i tried making this buttercream but when i added butter to it..the whole thing curdeled.i have kept everything at room temp.and the temp nowadays is 43 degree centigrate…and i dont have airconditioning in my kitchen.can you please tell me if that is the reason for the buttercream to curdle.
Anonymous
i tried it and i tried to add as little milk as possible but it was still runny :(. I live in Singapore, perhaps it is really hot and humid!
Veena Azmanov
Sharry, I use this buttercream in summer her in Israel – the heat and humidity here in the middle east is killing… so I think Florida summer should do better with this buttercream.
The only different in summer is that I use more cake layers and only crumb coat. My crumb coat is with cake crumbs added to it – the crumbs work better to hold the buttercream as well as add smoothness to the
Anonymous
Thank you so much for all your information on everything! I was wondering if I can use milk instead of non-dairy creamer, and is that the same as half and half cream?? Thanks again.
Cheri
Veena Azmanov
Yes of course Cheri. You can add milk as well as cream. The non-dairy cream is so you can increase it's shelf life as well as make it Parve. But cream and milk will of course taste better.
Veena
Sahdia Khurshid
Hi Veena…i made it and my all the relatives including me loved the texture and the flavour of it…and it wasnt too much sweet as compare to other buttercream…Thank u so much for sharing your great recipes for people like us,who are learners in cake baking and decorating field…Thanks
Veena Azmanov
Thank you Sahdia.. Glad to hear that..Glad you find my blog used..
Have fun..
Veena
Lorena
Veena thank u you r great I'm just learning how to bake but you r an inspiration! I'm learning so much from you !
Veena Azmanov
Lorena,
Thank you so much for your kind words. So glad to hear my efforts are well received.
Happy caking.
Veena
Lorena
Veena hi you are awesome!
Anonymous
Thanks for sharing this wonderful recipe. I love the texture. This will be my new go-to recipe. 🙂
*Nami*
Dear Veena
Im a vegetarian. Shall it be a problem if i leave out the Merengue powder?
Thank u in advance
MARIA RIVERA
What happened is that it didn't whipped it still more liquid! For sure is something i did wrong. What i want to know is what is the ingredient that makes it whipped. Maybe i need to add more of it. Anyways i'm doing it again to see if i can find out what i did wrong. My mixer is old maybe is not whisking it fast enough. Thanks for taking out of your time to answer me. Really appreciate
MARIA RIVERA
Hi!! I tried this recipe. It tastes delicious, but it never whipped. I'm starting to think maybe this is not for me even thou i enjoy it a lot. I don't know if it is that here the weather is to hot and humid. If that happens i add more sugar, more cream, more merengue powder? This buttercream sounded so perfect and east i thought i could do it, but i'm starting to think the kitchen
Veena Azmanov
Maria, I do not understand what is the problem with the recipe. Here in Israel the weather is very hot and humid too. In summer this is the only buttercream cake I use. On days that are very hot. I make more cake layers and only crumb coat the cake on the outside. Do you understand what I mean?
If I have baked two layers of 8" cakes I cut both those layers into two horizontally. So now
Yommy's
This is awesome! Thanks for sharing. you are God sent to bakers and decorators. Your blog is my go to for EVERTHING!
Anonymous
How does this hold up in the heat? I live in Texas…
Anonymous
Can I use heavy whipping cream?
Stephanie
I can't find any meringue powder. Any idea what I can use instead of meringue powder?
Thank you!
levi
hallo veena,
all the way from holland here, love love love your blog. i have a question can i use an handmixer for this buttercream icing or is it important to use an eletric mixer.
thxx levi
Veena Azmanov
Hey Levi, Greeting to Holland. I have some very good memories from Holland. Love the place, been there many many times. Of course you can use a hand mixer for this buttercream. You will just have to work more harder than us using an electric mixer. Oh but it's easy so go ahead and try it..
Glad you like my blog.
Veena
ritu
Hi
Any substitute for merengue powder?
ritu
Hi
Can milk be used here or only cream?
Anonymous
Hi there
Can you pls tell me the butter cream icing recipie you can use to crumb coat a cake before covering with fondant.
Veena Azmanov
It's the same icing recipe. For crumb coat you just need to add a bit more liquid to make it a spreading consistency.
This is What I do – make the recipe. Remove 3/4 of the recipe out and add a few more tablespoons of milk, cream or water to the remaining icing and continue to mix until the liquid is all blended to make it more spreadable.
I hope this helps.
Veena
Anonymous
I did half butter and half shortening .. so far its not crusting but the taste is delish .. thanks so much for sharing your recipe !! Im gonna try just with the shortening ! Thanks Veena I really love your site
Veena Azmanov
Sorry, it is not crusting. Thanks for letting me know.
As I mentioned in my post I do not make to many buttercream cakes, mostly fondant and so do not care much for crusting. I know it takes time to crust but if you use one part fat to two parts powder sugar it should form a crust.
Thanks for letting me know.
Veena
Anonymous