Veena Azmanov

Cake Artist and Food Enthusiast

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Velvet American Buttercream recipe (ABC)

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Velvet American Buttercream Recipe (ABC)

My velvet American buttercream is the most requested recipe from customers as well as here on the blog. 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.

A Pinterest Optimized Image for Velvet American Buttercream by Veena Azmanov made with meringue powder and whipping cream

Velvet American Buttercream, Best American Buttercream Recipe, Perfect Buttercream Recipe

Buttercream consist of mainly three basic ingredients butter, sugar, and liquid! yet millions of recipes have been written each trying to make its own place in the industry.

What do you look for in your 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 is your type of buttercream? It all depends on what you 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 customer favorite. Many of you have noticed how shiny and velvety this is when I cover it on my cakes. So finally here 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

A bowl of Velvet American Buttercream by Veena Azmanov. Best American Buttercream for frosting cakes and cupcakes.

Velvet American Buttercream Recipe, Best American Buttercream Recipe, Best Buttercream Frosting for cakes

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’ 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

Recipe – Velvet American Buttercream Recipe  (ABC) – (Save/Pin) 

Tools

This is an old buttercream cake, so the image is not as crisp but 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.

A Princess Ruffles Cake piped in Velvet American Buttercream by Veena Azmanov showing piped buttercream ruffles

Velvet American Buttercream Recipe, Best American Buttercream Recipes, American Buttercream Frosting

Ingredients

  • Unsalted Butter – 450 grams (1 lbs)
  • Powdered sugar – 1 kg (approx 2 lbs) (icing sugar/confectioners sugar)
  • Liquid Creamer – 100 to 200 ml
  • Meringue Powder – 2 Tbsp. (buy meringue powder)
  • Salt – 1/2 Tsp
  • Vanilla flavoring/Extract  – 2 Tsp (or other flavorings)

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

  • 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.
A Buttercream Castle Cake in Pink piped with Velvet American Buttercream by Veena Azmanov

Buttercream Castle Cake using Velvet American Buttercream Recipe

To make Chocolate 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 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 liquid ingredient in thining the buttercream consistency so it is highly recommended to first color the butterceam then work on the right consistency.
This velvet American Buttercream is my most requested recipe. It has a glossy sheen due to the unique method I use in making it. It taste delicious and has a velvet smooth texture that almost melts in the mouth.

A Russian Tulips Piped Buttercream Flowers Cake with Velvet American Buttercream

Piping Flowers – Can I pipe buttercream flowers with it? (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 want to use this recipe.  Just follow the recipe and use as much less liquid than suggested in the recipe you can make flowers with this recipe. 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

Stiff Buttercream frosting for cake decorating - Buttercream Flowers - Veena Azmanov
Stiff Buttercream frosting for cake decorating – Buttercream Flowers – Veena Azmanov
If you plan to pipe buttercream flowers the first thing you need is a stiff buttercream frosting recipe for piping flowers. One that will pipe perfect buttercream flowers for you and taste delicious. This simple, easy and effortless recipe will give you a stiff buttercream frosting for cake decorating you will ever
veenaazmanov.com

 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 2 to 3 days. I have stored this buttercream at room temperature for about four days too.
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.

A bowl with Velvet American buttercream frosting by Veena Azmanov perfect for buttercream or fondant cakes

Velvet American Buttercream Recipe, Best American Buttercream Recipe

The approximate icing I use on my cakes. You can use more or less.

8″ two layer  Round – 5 cups
8″ two layer Square – 51/2 cups
9″ two layer Round -6 cups
9″ two layer Square – 6 1/2 cups
10″ two layer Round – 7 cups
10″ two layer Square – 7 1/2 cups
9″x 13″ Rectangular/Sheet cake – 7 cups

Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

A Pinterest Optimized image for Velvet American Buttercream Recipe by Veena Azmanov made with whipping cream and meringue powder

Velvet American Buttercream Recipe, Best American Buttercream Recipe, Buttercream Frosting

My velvet American buttercream is the most requested recipe from customers as well as here on the blog. 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.

Velvet American Buttercream Recipe

My velvet American buttercream is the most requested recipe from customers as well as here on the blog. 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 that melts in the mouth.

Print
Course Dessert
Cuisine American
Keyword American Buttercream Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 1 Kg
Calories 405 kcal
Author Veena Azmanov

Ingredients - Choose (Metric or US Customary) below

  • 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
Metric - US customary

Instructions

Whip the meringue mixture

  1. Use the bowl of your electric mixer with paddle attachment.
  2. Add meringue powder, liquid creamer and approximately two cups sugar.
  3. Mix on medium-low for a minute - scraping the bowl as necessary
  4. Add the vanilla and the salt. 
  5. Continue to mix for two to three minutes more until you have a light and sticky consistency. 

Add powdered sugar

  1. Start adding remaining sugar slowly.
  2. Continue to mix on medium. (If the mixture appears too dry add a tbsp or two more of the cream) 
  3. Once all the sugar had been added and you have no dry sports 
  4. Start adding the room temperature butter one cube at a time.
  5. Once all the butter is in - run the mixer on high for about 3 to 5 minutes more
  6. Whip until you have a light and fluffy, creamy velvety texture very similar to whipped cream.

The right consistency

  1. The buttercream consistency you get should be just right for piping over cupcakes or decorating a buttercream cake.
  2. You can also use this as a base buttercream cake to cover with fondant. 
  3. 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. 
  4. 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 Video - full version (detailed)

Nutrition Facts
Velvet American Buttercream Recipe
Amount Per Serving (100 g)
Calories 405 Calories from Fat 151
% Daily Value*
Total Fat 16.8g 26%
Saturated Fat 10.5g 53%
Trans Fat 0g
Polyunsaturated Fat 6.3g
Monounsaturated Fat 0g
Cholesterol 34mg 11%
Sodium 89mg 4%
Potassium 0mg 0%
Total Carbohydrates 64.3g 21%
Dietary Fiber 0g 0%
Sugars 63.1g
Protein 1.2g 2%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.

 

 Are you looking for the perfect buttercream recipe for your cake? You may want to check for my other buttercream recipes like

A Collection of amazing buttercream recipes from scratch by Veena Azmanov on veenaazmanov.com

Buttercream Frosting Recipes by Veena Azmanov

Or perhaps you looking for a different flavor? Check out how to flavor your existing buttercream recipe or make a new one here. 

  1. Perfect Pink Champagne Buttercream Recipe
  2. Whipped Cream Buttercream Recipe
  3. Chocolate Buttercream
  4. Mocha Buttercream
  5. Caramel Buttercream
  6. Salted Caramel Buttercream and more..

Different Buttercream Flavor Recipes by Veena Azmanov

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20 Must-Have Recipe for a Home Baker

Reader Interactions

Have you tried any of my recipes? I'd love to see what you tried. Get feedback on the recipe and of course see pictures. Please do tag me @veenaazmanov when you share on Instagram or share it with me on my Facebook Page. 

Comments

    • 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.

      Reply

  2. 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.

    Reply

    • 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.

      Reply

  3. 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.

    Reply

    • 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.

      Reply

  6. 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.

    Reply

      • 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!

        Reply

        • 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

          Reply

  8. Thank you so much for this recipe. BEST American buttercream recipe. Really does feel like velvet in the mouth. Thanks

    Reply

  9. 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.

    Reply

  10. 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

    Reply

    • 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.

      Reply

  11. 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

    Reply

    • 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.

      Reply

  12. 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

    Reply

    • 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.

      Reply

  15. 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

    Reply

    • 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.

      Reply

  16. 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

    Reply

    • 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.

      Reply

  18. Love this buttercream recipe. Now my favorite. Made it a few times and it’s always a winner. Thanks for sharing.

    Reply

    • 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

      Reply

  20. 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

    Reply

    • 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.

      Reply

      • 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.

        Reply

      • 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!

        Reply

  21. 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.

    Reply

  22. 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

    Reply

    • 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.

      Reply

  23. 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.

    Reply

  24. 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.

    Reply

    • 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

      Reply

  25. 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.

    Reply

  26. 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.

    Reply

    • 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

      Reply

  28. 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.

    Reply

    • 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.

      Reply

  29. 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

    Reply

    • 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

      Reply

      • 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.

        Reply

      • 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?

        Reply

        • 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

          Reply

  30. 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!

    Reply

    • 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

      Reply

  32. 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!

    Reply

    • 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

      Reply

      • 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?

        Reply

        • 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.

          Reply

      • 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.

        Reply

      • 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

        Reply

  33. Hello Veena,
    I love your recipes and tutorials.
    Just a question can I use egg white powder instead of meringue powder?
    Thank you.
    Michellex

    Reply

      • 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

        Reply

        • 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.

          Reply

  34. 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!

    Reply

  35. 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.

    Reply

    • 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.

      Reply

      • 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

        Reply

  36. 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

    Reply

    • 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

      Reply

  37. 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..

    Reply

    • 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.

      Reply

    • 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.

      Reply

  39. 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…..

    Reply

  40. Can i have the recipe for your buttercream please. I’m reading your blogs and need this recipe in my life thank you xx

    Reply

  41. 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?

    Reply

    • 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.

      Reply

  42. 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

    Reply

    • 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

      Reply

  43. 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???

    Reply

  44. 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!

    Reply

  46. 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?

    Reply

  47. 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!!

    Reply

  48. 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.

    Reply

  49. 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.

    Reply

  50. 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.

    Reply

  51. 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!!!

    Reply

  52. 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.

    Reply

  53. 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?

    Reply

  54. 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

    Reply

    • 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.

      Reply

  55. 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

    Reply

  61. 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.

    Reply

  62. 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

    Reply

  63. 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!!!!!

    Reply

  65. I have used dried egg whites [found in the baking section of the supermarket] and they worked just fine.

    Reply

  66. I have used dried egg whites [found in the baking section of the supermarket] and they worked just fine.

    Reply

  67. I have used dried egg whites [we have them here in the baking section of the supermarket] and they work just fine.

    Reply

  69. 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!!

    Reply

  71. 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.

    Reply

  76. 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.

    Reply

  78. Thanks for the recipe, i would like to ask you how can i make the same fluffy buttercream for cream cheese frosting

    Reply

  79. 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

    Reply

  80. 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

    Reply

  81. 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!!

    Reply

  82. 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

    Reply

  83. 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.

    Reply

  84. 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.

    Reply

  85. 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!

    Reply

  86. 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

    Reply

  87. 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

    Reply

    • 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

      Reply

  88. 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

    Reply

  93. 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

    Reply

  94. 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

    Reply

    • 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

      Reply

  99. 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

    Reply

    • 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

      Reply

  102. Hi there

    Can you pls tell me the butter cream icing recipie you can use to crumb coat a cake before covering with fondant.

    Reply

    • 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

      Reply

  103. 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

    Reply

    • 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

      Reply

  104. I was looking at your buttercream recipe , can I use the coffee mate creamers !!! I want to make the cake a day before and be able to leave it out !!!

    Reply

    • Yes, you can use the liquid coffee creamers. In summer I to use the non-dairy coffee creamer.
      If you keep the proportion of one butter and 2 sugar you should have no problem with crusting…
      Technically The quantity of sugar in buttercream is so height that you can leave this buttercream out for two to three days without being worried. I have and till date not one complain… Hope

      Reply

  105. This recipe looks so good! I will be trying it next week. What vegetable shortening do you use? I live in Israel and sometimes I need to make a Parve cake so cannot use butter. By the way,I visited your site and loved your work!

    Reply

    • Hi Tzila, I too am in Israel, Ra'anana. I use Crisco veg shortening when I need to make it Parve. I buy it at a local shop here. It's expensive but works better than the super market veg shortening or margarine that taste very greasy. Thanks for the comment. Good to know you like my work.
      Veena

      Reply

    • Good morning Veena,
      I made the buttercream a few days ago, and would like to let you know that this is the best recipe I ever tried. My "guinea pigs" (family members of course) loved it and said it was the best cream they ever tasted! Thank you for sharing the recipe!

      Reply

    • HI Tzila, Sorry for the delay in replying.
      I am so happy to hear that you enjoyed the buttercream. All family members tend to be guinea pigs and so I know exactly what you mean.
      I happen to visit your site yesterday. I loved your work. Some really nice and unique designs. I don't read Hebrew but I'm sure all the comments were bliss.
      Thank you for your support and

      Reply

  106. Thank u so much for replying.I love ur site its definitely awesome.Could u make an easter cake or whipped cream decorations or a black forest cake.Love ya..

    Reply

  107. Can u substitute the meringue powder with cream of tartar or egg replacer? Or is there any other substitite.we dont this powder in india?

    Reply

    • No don't replace meringue with any of these. Just omit the meringue powder completely.
      The best substitute for meringue is Eggs. So perhaps you should try the Meringue butter cream recipe instead. However, it will need to be refrigerated.
      Just use the recipe without the meringue powder and that should be good as well.
      Hope that helps.

      Reply

  108. Hi Karen,
    Thanks for the compliments. I'm glad you enjoy my buttercream recipe. If you make homemade sugar paste I recommend you try my recipe. It taste good and is a dream to work with.
    Thanks for your comment.
    Veena

    Reply

  109. Hi Veena,
    It's Karen Gibson. I tried your buttercream recipe, and believe me, it's superb. I've always had a problem with buttercreams I've used in the past, however, yours is simply delicious.
    Thanx much !

    Reply

  110. I love this buttercream, its amazing but i noticed that its a bit too soft to be piped. Is there a way to stiffen it up a bit (without adding more sugar) possibly by using shortening as well as butter? Thanks

    Reply

    • I have piped with this consistency so not sure how soft it is.
      The best way to stiffen it would be to add less liquid in the beginning. At the end the only possibility is to add more powdered sugar.
      If you add more butter or shortening it will make it more soft and almost impossible to pipe. The ratio of 1:2 buttercream:sugar is a good balance.
      If you have already made it you

      Reply

  113. I made this buttercream last week for cupcakes at a Christmas party. I was amazed at how everybody loved it.
    I usually only make buttercream with Crisco. But now I see how butter really makes a big differnce. I got two more orders from that party and one even wrote a nice comment on my blog saying I make the tastiest frosting ever.
    Love your blog and love your style of blogging. Will

    Reply

  114. This is the best buttercream EVER. I made it last week.
    I used some on the cupcakes for the Christmas party and on a cake for friends birthday.
    I had so many people asking me if it was a meringue buttercream. It was amazing.
    Thanks for sharing your recipes. I am now confident to try the cake recipe.
    Linda

    Reply

  116. I have been making cakes as a professional for many years, mostly in wedding cakes and totally agree with you that a properly whipped buttercream is a serious culinary dream.
    It's amazing how three ingredients when put together can turn out so many different ways.
    I make a great tasting buttercream and love it very much. But I was intrigued by your method and must say that I loved

    Reply

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