Velvet American Buttercream recipe (ABC) – Almost melts in your mouth
Velvet American Buttercream Recipe (ABC)
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.
Velvet American 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.
American Buttercream Recipe
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 more tasty 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
Velvet American Buttercream Recipe
Can I pipe buttercream flowers with it?
Yes!, if you follow the recipe and use as much less liquid as I 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
Recipe – Velvet American Buttercream Recipe (ABC)
Tools
- Mixer – Kitchen-Aid, K-Mix or
- Hand-Mixerworks fine.
- Bowl
- Spatula
For the Buttercream
- 500 grams (17 oz or 2 cups) unsalted Butter room temperature.
- 1 kg (approx 2 lbs) confectioners sugar (icing sugar, powdered sugar)
- 100 to 200 ml Liquid non-dairy coffee creamer (read Tips below )
- 2 Tbsp. meringue powder
- 1/2 tsp salt
- 2 tsp. clear vanilla or other extract such as lemon, orange, almond, mint, creme bouquet, coffee, Irish Cream Strawberry, Raspberry etc.
Method:
- Use the bowl of your electric mixer with paddle attachment.
- Add approximately 1/3 of the sugar, salt and meringue powder. Stir to combine.
- With the mixer on low, slowly add cream. Let the mixer run on medium for about 3 to 5 minutes.
- The mixture will be light and sticky from the meringue powder but this gives the buttercream a velvety texture later.
Don’t make haste with this step. Let it cream well. - After 3 minutes 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 if needed (if you plan to pipe then do not add more liquid)
- After another 3 minutes start adding the butter into small batches making sure it is well incorporated.
- Add the vanilla or other extract as well.
- Once all the butter is in – run the mixer on high for about 5 minutes more until you have a creamy velvety texture and the buttercream does not taste grainy.
- When you taste it, you should have a smooth velvety texture in your mouth with no trace of any sugar grains. If you haven’t reached that stage yet add a tbsp or two more of cream and continue to mix. Scrape the sides and bottom of the bowl in between.
- This usually should be a medium consistency icing and works great for piping. I use this as a filling too.
Save this Recipe on Pinterest for later
Velvet American Buttercream Recipe By Veena Azmanov
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 milted butter 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 pipe.
- The amount of liquid required for your buttercream depends on the weather.
- 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.
- Its best to start with less and add more if needed as compared to having to add more sugar later making the buttercream too sweet.
Buttercream Princess Cake
Piping Flowers –
- If you need to pipe flowers; make sure your buttercream is really really stiff. It’s best to add just a few tablespoons of the liquid and whip it less so you do not incorporate too much air as well.
- It does crust but takes an awful lot of time. If you want it to crust than you might want to substitute some or most of the butter with vegetable shortening or all vegetable shortening.
- I personally prefer all butter buttercream.
- To make this recipe Parve – replace the butter with half margarine and half vegetable shortening and use non-dairy creamer.
Buttercream Ruffles Cake – we have a tutorial for this on You Tube
Butter cream ruffles
Video Recipe how to make my Velvet American Buttercream Recipe.
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.
American Buttercream Recipe
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
Recipe Card – Velvet American Buttercream Recipe
Velvet American Buttercream Recipe
Prep
Cook
Total
Yield 1.5 Kg
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.
Ingredients
- 500 grams (17 oz or 2 cups) unsalted Butter room temperature.
- 1 kg (approx 2 lbs) confectioners sugar (icing sugar, powdered sugar)
- 100 to 200 ml Liquid non-dairy coffee creamer (read Tips below )
- 2 Tbsp. meringue powder
- 1/2 tsp salt
- 2 tsp. clear vanilla or other extract such as lemon, orange, almond, mint, creme bouquet, coffee, Irish Cream Strawberry, Raspberry etc.
Instructions
- Use the bowl of your electric mixer with paddle attachment.
- Add approximately 1/3 of the sugar, salt and meringue powder. Stir to combine.
- With the mixer on low, slowly add cream. Let the mixer run on medium for about 3 to 5 minutes.
- The mixture will be light and sticky from the meringue powder but this gives the buttercream a velvety texture later.Don't make haste with this step. Let it cream well.
- After 3 minutes 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 if needed (if you plan to pipe then do not add more liquid)
- After another 3 minutes start adding the butter into small batches making sure it is well incorporated.
- Add the vanilla or other extract as well.
- Once all the butter is in - run the mixer on high for about 5 minutes more until you have a creamy velvety texture and the buttercream does not taste grainy.
- When you taste it, you should have a smooth velvety texture in your mouth with no trace of any sugar grains. If you haven't reached that stage yet add a tbsp or two more of cream and continue to mix. Scrape the sides and bottom of the bowl in between.
- This usually should be a medium consistency icing and works great for piping. I use this as a filling too.
Courses Dessert
Cuisine American
Buttercream Castle Cake
Princess castle cake
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!
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
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?
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.
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.
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.
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
Yes Debbie you can use it to pipe line. Add less liquid in the buttercream and then bring to the right consistency when piping
Hello Veena,
I love your recipes and tutorials.
Just a question can I use egg white powder instead of meringue powder?
Thank you.
Michellex
Yes Michelle you can use egg white powder as well. Thanks
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
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.
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!
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.
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.
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.
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
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
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
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
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..
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.
Hi! Can you please tell me how to adjust this recipe to make 1-2 cups buttercream instead of 10?
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.
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…..
Add the Cisco and butter together – Should be ok.
Can i have the recipe for your buttercream please. I’m reading your blogs and need this recipe in my life thank you xx
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
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?
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.
That happens sometimes if the liquid is cold. Warm it in microwave first, not boiling hot though.
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
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
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???
No Not sure how it will help in humid weather. You can use the method though
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!
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.
I actually used blueberry schnapps and added freeze-dried blueberries, which I processed to a powder, to the confectioners sugar.. It came out great!
That’s sounds like a nice Blueberry Flavored buttercream
Thank you!
One more question… Is it OK to use icing mixture (has starch in it) or should I be using pure icing sugar?
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..
Is it ok for use in donut filling
Yes you can use it in doughnut if you want to fill your buttercream with doughnuts!!
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?
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!!
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.
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.
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.
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!!!
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.
I used gel colors for my buttercream Thanks
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?
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
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.
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
hi if i use cream will it need to be refridgerated thanks x
The sugar content in it is really so high that it works as regular fondant Thanks
I would like to know how many cups of frosting does this recipe gives? Thank you!!!
Is this the exact recipe used for your buttercream ruffle cake?
Thank you!
I tried the chocolate cup cakes and it was a great success thanks so much
how long will this keep at room temp?
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.
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
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!!!!!
Ramona Blake Bause : Thank you so much for you response. Will you be so kind to tell me the german name of it?
I have used dried egg whites [found in the baking section of the supermarket] and they worked just fine.
I have used dried egg whites [found in the baking section of the supermarket] and they worked just fine.
I have used dried egg whites [we have them here in the baking section of the supermarket] and they work just fine.
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…
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!!
Does cake need to be refrigerated after frosting?
[* WordPress Simple Firewall plugin marked this comment as “trash” because: Failed GASP Bot Filter Test (comment token failure). *]
[* WordPress Simple Firewall plugin marked this comment as “trash” because: Failed GASP Bot Filter Test (comment token failure). *]
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.
Does this ABC have to be refrigerated after frosting the cake?
What if i dont have meringue powder? What can i substitute? Thanks
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!!
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!!
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.
Hi, im from Mexico so the wipped cream that you use is animal or vegetal?
Thanks for the recipe, i would like to ask you how can i make the same fluffy buttercream for cream cheese frosting
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
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
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!!
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
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.
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.
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!
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
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
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
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
Thank you Sahdia.. Glad to hear that..Glad you find my blog used..
Have fun..
Veena
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 !
Lorena,
Thank you so much for your kind words. So glad to hear my efforts are well received.
Happy caking.
Veena
Veena hi you are awesome!
Thanks for sharing this wonderful recipe. I love the texture. This will be my new go-to recipe. 🙂
Dear Veena
Im a vegetarian. Shall it be a problem if i leave out the Merengue powder?
Thank u in advance
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
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
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
This is awesome! Thanks for sharing. you are God sent to bakers and decorators
How does this hold up in the heat? I live in Texas…
Can I use heavy whipping cream?
I can't find any meringue powder. Any idea what I can use instead of meringue powder?
Thank you!
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
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
Hi
Any substitute for merengue powder?
Hi
Can milk be used here or only cream?
Hi there
Can you pls tell me the butter cream icing recipie you can use to crumb coat a cake before covering with fondant.
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
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
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
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 !!!
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
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!
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
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!
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
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..
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?
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.
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
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 !
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
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
Yes, of course it can definitely be used under fondant.
Veena
Can it be used under fondant ?
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
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
Thanks for the recipe. Loved it
Wonderful tutorials. Really helpful.
Brenda
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