This week's silky smooth, not too sweet American buttercream frosting recipe is probably my favourite out of all the American style buttercream recipes I've shared! I find most traditional recipes a little too sweet, as they usually use double the amount of powdered sugar to butter (in grams). This recipe uses an almost 1:1 ratio of powdered sugar to butter (in grams), and the addition of a decent amount of cream helps to dissolve the sugar crystals and provides extra stability to the frosting (as opposed to using milk or water). This does however mean that it is not a crusting buttercream, so just keep that in mind if you specifically need a crusting buttercream :). Hope you all enjoy it just as much as I do :D get the full written recipe here: cakesbymk.com/recipe/silky-smooth-buttercream-frosting/
Replacing some of the icing sugar with corn starch has always worked well for me. Icing sugar is corn starch and fine sugar. The corn starch alone thickens the buttercream without the excessive sweetness.
@louisedounetas8034 I use a recipe based on one from the Sugar Geek Show for "easy Swiss meringue" buttercream as my first choice. A full batch is 8oz pasteurised egg whites, 32 Oz unsalted butter and 36 Oz of icing sugar. (Original recipe had 32oz icing sugar). Plus 1 tspn salt and vanilla paste each. Of the 36oz of dry ingredients I use 8oz of cornstarch and reduce the icing sugar by the same amount. Recently I've had the best results by adding in the cornstarch and egg whites first and whipping them until the cornstarch is fully dissolved (only takes a minute or two) then adding in all the icing sugar and whipping that. I find the result is much smoother and less grainy. Then add the butter bit by bit. All this uses the whisk attachment on a stand mixer. Once the butter is in and it's looking like buttercream, switch to the paddle attachment and mix on a lower speed for up to 10 minutes to smooth it out and get rid of air bubbles. Basically though, you can sub out as much icing sugar for cornstarch as suits your preferred taste. Dissolving it in the egg whites first works best for something far easier than actual Swiss meringue buttercream but which very very closely approximates it. American buttercream is similar. You sub out icing sugar for cornstarch to taste. Start small until you find your preferred sweetness level. Hope that helps!
I’m American and I dislike overly sweet frostings. My kids also avoid the over sweet and will only eat the cakes that I make. I’m going to try this recipe - it looks yummy!! And I love a good buttercream frosting but most are wayyyy too sweet. Thank you for sharing ❤
This is ingenious. I remember I got fed up quite a few years back with the consistency of my buttercream and started adding miniscule quantities of milk. It never seemed enough, so I ended up using quite a lot. But I was also anxious it might backfire and fall apart. Whipping cream sounds like a winner!
Finally I made a three tier peach color cake with edible pearls using this recipe and it turned out beautiful and yummy!!Everyone just loved it,thanks to you.I also filled it with dark chocolate ganache.Thank you once again.
@@aish_6477 its the same one MK has made but I used 315 gms icing sugar 60 gms corn starch 340 gms butter Vanilla and cream as mentioned in the recipe This ratio made it less sweet
This is a winner. I cannot believe how perfect this came out. Thank you so much for being so specific about when to beat, for how long to beat, and on what power level to be. That's really the trick, and I was about to give up on cake decorating before I found this. Follow the instructions and you will not go wrong.
I'm making buttercream now from a different recipe using your technique and adding cornstarch like someone here mentioned. Wow what an improvement! 😋 Light and not too sweet ❤️❤️❤️
@@veirap1571i used a 1 to 5 ratio arrowroot flour substitute instead of sugar which has the same consistency as corn starch but a far better taste and texture to me since ive always disliked anything that tastes similar to corn
@@kingfuzzy2do you mean 5 parts powdered sugar to 1 part arrowroot? And how to melt it ? should we melt it in the cold milk before we boil it ? Because this recipe calls for boiling milk . Please help . Thank you.
@@danaismaeel9477 the first sentence is correct. add the mixture while milk is simmering or boiling stirring to prevent burning of sugar and milk. glad to help enjoy the rest of your day ( :
Someone made this cream on their cupcakes and it tasted exactly like Swiss meringue buttercream but I could’ve believe it was this recipe. So silky and smooth and just tasted divine
That's great to hear. I was about to say no to this because that's the amount of butter I use to make a full batch of SMBC, lol. But now that I know it has the same taste I'll definitely give this a go. At least I won't have to deal with the double boiler, lol. Thanks for sharing... 👍
oh my goodness, i'm already hooked in on "american desserts too sweet" and making stuff with less sugar. i agree, there's a lot of people here who want to overdose on it. they lost the concept of having sweet paired with not sweet (like carrot cake. the cake part is supposed to be not too sweet and then the icing IS. i've only had it properly ONCE in my life. key lime pie is often WAY too sweet also. this was my dad's favorite. so now i have it once a year on his birthday, in memory.)
I made this for my grandsons birthday and I will never use anything else!!! Everyone absolutely loved that it wasn’t too sweet and so soft and fluffy!! Thank you so much!!!
Thank you for creating and sharing this wonderful frosting! I have made it 4 times now, and it came out perfect each time. Everyone raves about how good it is. ❤
Ohh wow yay!! So happy to hear you've been loving the frosting recipe :D if you manage to find a spare minute I'd be so so grateful if you can kindly leave a review on my blog, it really helps my content out :D thanks so much again for trying the recipe :)
Thank you so much for this frosting recipe. I tried it yesterday and the first thing one of my friends said was oh! this is not too sweet. Everyone in the group loved it and some came back for two or three slices of cake. So thank you again. Love from England.
I am an American and have always despised Buttercream frosting, I was that little kid at friends bday party 's who would be peeling off the Godawful pink and blue frostings they were so gross and gave me awful headaches. As an adult I always stuck with ganache and or whipped cream for frosting. It's nice to know that there is a potential buttercream recipe that I might be able to tolerate. Kudos to your inventiveness!
One of my earliest memories is of scraping the icing off of a cupcake as another little girl licked the icing off her cupcake, both of us looking at each other as if the other was crazy.
If you're referring to grocery store bakery abominations, that icing is made with solid Crisco. Yuck! I won't touch that stuff, but love real buttercream.
When i was a kid, even if those cupcakes were the only thing there, i would just not eat them. They made me sick just looking at it and more sick when eating all the frosting 😭
made the recipe with almond extract and vanilla extract and substituted powdered sugar for coconut sugar and arrowroot flour and it turned out as incredible thank you
Arrowroot and tapioca are from different plants, even though they both come from tropical plants. Arrowroot flour comes from the arrowroot plant (Maranta arundinacea). Tapioca starch comes from the cassava root (Manihot esculenta). They both work in pretty much a 1:1 substitute for recipes, so I wouldn’t worry about having one or the other. If you have arrowroot powder, you could easily use any recipe that calls for tapioca starch :)
No, they’re both different from cornstarch/corn flour (cornstarch is what it is called in the US, corn flour outside of the US. Corn flour has a different meaning in the US.) If you are substituting for cornstarch (aka corn flour), use twice as much arrowroot powder as you would cornstarch. And twice as much tapioca starch as you would cornstarch. That being said, arrowroot powder does NOT do well being heated up and tends to lose its thickening ability. I would only use it in cold applications or in frostings/other desserts that aren’t cooked. Tapioca starch can be a bit finicky. It get gummy very quickly. I would say if it is only a tiny bit of starch needed, it would work well, but the more you need, the more I would be cautious about it. Of all the substitute options, I’d recommend potato starch the most. It tends to work almost identically to cornstarch and can be substituted in a 1:1 manner. It honestly is difficult to figure it all out and you really need to try it out yourself to be sure whatever substitute you have will work in the different situations. Google would be your best bet in figuring it out for sure. Lots of people have figured it out better than I have. I hope this helps! Good luck, I’m sure whatever you bake will turn out well!
I’m so glad I’m not the only one doing this recipe/method too!! I’ve always added less icing sugar mixture and use warm cream or a tad of hot water to aid the silkyness!
This looks brilliant. I stopped icing cakes ages ago cos it made them too sweet but, will definitely try this as it looks fantastic. Love to hear the kiwi accent an a cooking video. Makes me proud e hoa. 😊
Thank you for sharing this recipe. I usually make Swiss Meringue buttercream but I tried this recipe and love it! I also added peanut butter powder to it and it was delicious.
I have tried many buttercreams throughout the years looking for that taste that I had the first time I ever had buttercream and by far this has been the best thank you for this recipe.
Thanks for the inspiration! I did a chocolate version, using info from both you and sugarologie, and cocoa powder, with adjustments to liquid and sweetness levels to accommodate it. It was much loved by all, including the uncle who hates frosting.
@@muslimgirl6782 I will look for my notes. I remember writing it down as I was watching the videos, but I am drawing a total blank on what I did with it after I made the cake.
Yay! So so happy to hear you loved it :D if you manage to find a spare minute I'd be so so grateful if you can kindly leave a review on my blog, it really helps my content out! Thanks so much again for trying the recipe :)
It is awesome that you are in New Zealand, it just means that it might be a bit easier to find ingredients for some baking. Made the frosting for the first time and it was just beautiful, thank you so much! I love sugar, but the usual buttercreams are just too sweet for me
You absolute bloody LEGEND!!! Literally just finished a test batch, thinking "another try at a not sweet ABC...hmm lets see" and I was blown away. A TINY bit sweeter than I would like but thats me being picky. It was fantastic and rivals the taste of my usua; SMBC. And I had forgotten what a dream ABC is to pipe with - can't wait to get it on some baking. I have tried 1/2 tsp of salt in your recipe and also 1/2 tsp citric acid and both work well to counter that last little bit of over sweetness (again me being picky I could eat it as is easily) - waiting for a friend to taste test to let me know which is better. I honestly can not tell how exciting it is knowing I do not have to make an SMBC everytime I bake something. Can't wait to try flavouring like biscoff, lemon or coconut in it. Yay you!
@@dcordero1984 No - citric acid like this cdn0.woolworths.media/content/wowproductimages/large/000344.jpg aailable in the cooking aisle at your supermarket usually with baking powder etc
@@dcordero1984 Citric acid is a powder. You can find it on the coating of sour patch kids and other sour candies. Using acidic juice in this would possibly cause the cream to curdle (but only one way to find out...)
I made the frosting as the recipe suggest. It was great. Kind of like smooth whip cream icing. I am an American and can not stand the how sweet American Buttercream is. Way to sweet. This recipe is great. Will be my go to frosting. Thank you.
This recipe is fantastic. Thanks for sharing this less-sweet version. I’ve always thought American buttercream was too sweet, but my husband doesn’t like royal icing on his Christmas sugar cookies. This solved the problem! I’m grateful!
Thank you for this. I'll try this next cake as I agree about disappointing butter cream. I believe the temperature of ingredients and whipping time will produce buttercream as nice as you demonstrated.
Hi Mk today i finished my very first Butterfly cake and used this buttercream for the filling and everyone has commented how amazing it is I could do with some advise or videos on how to cover cakes with fondant icing any tips will be gladly appreciated your videos are amazing Happy Baking 😊
I love butter cream frosting. Always loved homemade and despised 0:24 bakery frostings. It’s all what you grow up with I think. Hate frosting with lard.
Thank you so much. I am always playing stop and go when adding icing sugar, trying to get it 'not too sweet' but still frosting consistency. The room temp cream sounds like the ideal way of getting helping the icing sugar to dissolve. Plus mix mix mix!
❤❤❤ All I can say is wow, this frosting is amazing and doesn't have alot of suger. I used white margarine as butter is a bit too expensive in South Africa and the result were amazing
I made your buttercream recipe today to decorate my grandaughters 10th birthday cake it was easy to make and use and so creamy I will definitely be making it again .
Your recipes are always a success for me 🥰.. I live in Trinidad (in the caribbean) and due to extremely hot temperatures I use shortening instead of butter which stands more firm than butter 😊
Thank you so much for your helpful videos. I have been making my grandkids birthday cakes and always do the regular buttercream and it is always grainy. I just made this and it is so much better and smoother. I have also made your cream cheese butter cream and it is my favorite. Next I am going to make your chocolate cream cheese buttercream. ❤❤
You're so welcome! So glad you're loving the frosting recipes and hope you love the chocolate cream cheese buttercream just as much :D If you manage to find a spare minute I'd be so so grateful if you can kindly leave a review on my blog (if you haven't already) for the recipes you've tried, it really helps my content out :) Thanks so much for giving the recipes a go!
I pop a bit of lemon juice and a dessert spoon of cornflour. This gives the cream a safer texture and much less sweet. But your recipie is equally as lovely and I like to add your method to Swiss rolls. Thanks ❤
Made some of this today, as others have said tastes very similar to swiss meringue but easier to make than swiss meringue. But, unlike normal buttercream this doesnt set. I need to take the cupcakes into work tomorrow and travelling with the cupcakes with this type of icing makes it difficult!
I do this but I also add coffee creamer in place of milk, but I don’t warm it up. I mix everything up in the bowl. And then I microwave about a cup & add back into the mix. The heat works!
This recipe gave me the best (and easiest) idea for å vegan version. All you need is a vegan butter and whipping cream that is easy to work with. For me that meant vegan block butter and solid coconut cream from the top of a coconut milk can. I made it into (an amazing) cream cheese frosting by adding lactic acid and a touch of salt.
For years I have made a frosting using flour and milk cooked together and then cooled down, then butter (or margarine as I never have butter at all) and shortening and sugar are whipped together until combined and then add the milk and flour mixture and beat for 10 minutes as you did yours and then it actually looks like yours did. I have seen the recipe in several places including a book about recipes used during rationing in the UK during WWII. Anyhow when my ex MIL had some of the frosting on a cake I made she wanted the recipe which I gave to her. We were eating at her house one evening and for desert she served cake with this frosting on, only I could tell with one look that she hadn't followed instructions such as beating for 10 minutes and I think she complained that it called for too much of something. She didn't like me very well, but I asked her if she had beat it like the recipe said (I knew she hadn't by the looks of it) she said no that that took too much time. She made it sound like it was my fault that it didn't turn out correctly, when it was her's not following ther instructions. I don't know why people ask for recipes when they then don't follow them and then complain when it doesn't turn out??? I have really bad arthritis and can no longer bake like I used to. I miss baking so much. Thanks for the video.
I have that flour recipe also. Loved the recipe because it’s not as sweet as butter cream but didn’t like having to cook and cool the flour mixture. Totally forgot about it until I read your post. Maybe I’ll try it again now that I’m older and not always in a hurry. 😊
@@thistledowntreasures7990 It is also called Ermine buttercream if you want to find more about it online. I have bad arthritis and don't have the oomph to do much baking, but boy do I miss baking.
I saw this recipe on your white cake video, and made half a batch to frost some vanilla cupcakes. It turned out really nice. But I found it had a mouthfeel that was slightly too buttery, so i personally prefer to add a little more icing sugar to this recipe (about 50g more icing sugar to the recipe you stated.)
Hi Zarah! So happy to hear you enjoyed the recipe :D and yes that's great I would totally recommend adjusting the quantities slightly based on what you prefer :) appreciate the feedback!
In our family, when we buy a sheet cake, we’ve discovered the beauty of getting a cake with whipped topping, as not only is it not super sweet, it’s also not as rich and heavy as buttercream. Do you know how to make it? If so, could you please do a video on how to make whipped topping?
MK dear, you are my go-to channel for recipes and tips. Thanks for sharing another yummy frosting 🍰 recipe. I can't wait to try it. Oh, and if possible, kindly share a 🍫 version. Best wishes from 🇿🇦❤
Wow looks good. As someone who grew up with a family who LOVED icing sugar, I hated icing sugar, I got disgusted by how sweet it is. I would literally scrape it off except a thin layer. My favourite kind of icing, frosting, or cream would be the kind similar to what you made, or like cool whip.
Thanks so much Sheila! So happy to hear your family loved it :D If you manage to find a spare minute I'd be so so grateful if you can kindly leave a review on my blog, it really helps my content out :D thanks so much again for trying the recipe :)
This week's silky smooth, not too sweet American buttercream frosting recipe is probably my favourite out of all the American style buttercream recipes I've shared! I find most traditional recipes a little too sweet, as they usually use double the amount of powdered sugar to butter (in grams). This recipe uses an almost 1:1 ratio of powdered sugar to butter (in grams), and the addition of a decent amount of cream helps to dissolve the sugar crystals and provides extra stability to the frosting (as opposed to using milk or water). This does however mean that it is not a crusting buttercream, so just keep that in mind if you specifically need a crusting buttercream :). Hope you all enjoy it just as much as I do :D get the full written recipe here: cakesbymk.com/recipe/silky-smooth-buttercream-frosting/
MK... Can I no what kind of Cream can I use. Sweet whipping cream or Heavy Cream or Non Dairy Cream. I'm very confident pls explain
Hello MK, please share a buttercream recipe using margarine. Thank you 🙏
So this cannot be used underneath a fondant right
Thanks so much for sharing MK. Can you use this for piping floral?
What can I use instead of cream?
Instant pudding, an envelope of Dream Whip and 1 & 1/2 cups milk makes a great not overly sweet icing.
Like, just those 3 ingredients??
What is instant pudding
@@marymajozi4035a box of pudding in powder form that you have to mix with hot water and then refrigerate to set
I appreciate how you explain the details of how each ingredient and temperature etc. affects the end consistency.
Replacing some of the icing sugar with corn starch has always worked well for me. Icing sugar is corn starch and fine sugar. The corn starch alone thickens the buttercream without the excessive sweetness.
I use cornstarch in buttercream too. Works great.
I will be very grateful if you can share of How much of the icing sugar do you replace with cornstarch.
@louisedounetas8034 I use a recipe based on one from the Sugar Geek Show for "easy Swiss meringue" buttercream as my first choice. A full batch is 8oz pasteurised egg whites, 32 Oz unsalted butter and 36 Oz of icing sugar. (Original recipe had 32oz icing sugar). Plus 1 tspn salt and vanilla paste each. Of the 36oz of dry ingredients I use 8oz of cornstarch and reduce the icing sugar by the same amount. Recently I've had the best results by adding in the cornstarch and egg whites first and whipping them until the cornstarch is fully dissolved (only takes a minute or two) then adding in all the icing sugar and whipping that. I find the result is much smoother and less grainy. Then add the butter bit by bit. All this uses the whisk attachment on a stand mixer. Once the butter is in and it's looking like buttercream, switch to the paddle attachment and mix on a lower speed for up to 10 minutes to smooth it out and get rid of air bubbles. Basically though, you can sub out as much icing sugar for cornstarch as suits your preferred taste. Dissolving it in the egg whites first works best for something far easier than actual Swiss meringue buttercream but which very very closely approximates it.
American buttercream is similar. You sub out icing sugar for cornstarch to taste. Start small until you find your preferred sweetness level.
Hope that helps!
Doesn't it taste like crap when raw?
@kaetrinallen3798 This is great! Thanks for sharing. If only I can figure out how to save a comment. lol 😊
I’m American and I dislike overly sweet frostings. My kids also avoid the over sweet and will only eat the cakes that I make. I’m going to try this recipe - it looks yummy!! And I love a good buttercream frosting but most are wayyyy too sweet. Thank you for sharing ❤
How did the recipe go?
Could you try a tres leche cake soon, would love to see how you would make this, as all your cakes are amazingly good. Tried and tempted 😊
Her trés leches is divine. I made it❤
This is ingenious. I remember I got fed up quite a few years back with the consistency of my buttercream and started adding miniscule quantities of milk. It never seemed enough, so I ended up using quite a lot. But I was also anxious it might backfire and fall apart. Whipping cream sounds like a winner!
Finally I made a three tier peach color cake with edible pearls using this recipe and it turned out beautiful and yummy!!Everyone just loved it,thanks to you.I also filled it with dark chocolate ganache.Thank you once again.
Please tell me what kind of cream use?
@@aish_6477 its the same one MK has made but I used
315 gms icing sugar
60 gms corn starch
340 gms butter
Vanilla and cream as mentioned in the recipe
This ratio made it less sweet
Does it crust like regular American buttercream or stay soft?
This is a winner. I cannot believe how perfect this came out. Thank you so much for being so specific about when to beat, for how long to beat, and on what power level to be. That's really the trick, and I was about to give up on cake decorating before I found this. Follow the instructions and you will not go wrong.
I'm making buttercream now from a different recipe using your technique and adding cornstarch like someone here mentioned. Wow what an improvement! 😋 Light and not too sweet ❤️❤️❤️
Hi how much cornstarch did you used, thank you
I was wondering the same thing, how much corn starch are you swapping in place of sugar?
@@veirap1571i used a 1 to 5 ratio arrowroot flour substitute instead of sugar which has the same consistency as corn starch but a far better taste and texture to me since ive always disliked anything that tastes similar to corn
@@kingfuzzy2do you mean 5 parts powdered sugar to 1 part arrowroot? And how to melt it ? should we melt it in the cold milk before we boil it ? Because this recipe calls for boiling milk . Please help . Thank you.
@@danaismaeel9477 the first sentence is correct. add the mixture while milk is simmering or boiling stirring to prevent burning of sugar and milk. glad to help enjoy the rest of your day ( :
Looks delish! I’ve never been a buttercream fan. Too thick and greasy. This looks much more palatable. Thank you for this recipe. ❤
Someone made this cream on their cupcakes and it tasted exactly like Swiss meringue buttercream but I could’ve believe it was this recipe. So silky and smooth and just tasted divine
It does taste exactly like Swiss meringue I agree.
Excellent. Not grainy not to sweet. Everyone loved it.
That's great to hear. I was about to say no to this because that's the amount of butter I use to make a full batch of SMBC, lol. But now that I know it has the same taste I'll definitely give this a go. At least I won't have to deal with the double boiler, lol. Thanks for sharing... 👍
So glad to find a "less sweet" recipe! Thanks MK!
You're so welcome Lisa! Hope you enjoy it :D
@CakesbyMK plz this amount how much enough for the size of cake?
I've been looking for a recipe like this. Thank you!!! God bless!
oh my goodness, i'm already hooked in on "american desserts too sweet" and making stuff with less sugar. i agree, there's a lot of people here who want to overdose on it. they lost the concept of having sweet paired with not sweet (like carrot cake. the cake part is supposed to be not too sweet and then the icing IS. i've only had it properly ONCE in my life. key lime pie is often WAY too sweet also. this was my dad's favorite. so now i have it once a year on his birthday, in memory.)
I made this for my grandsons birthday and I will never use anything else!!! Everyone absolutely loved that it wasn’t too sweet and so soft and fluffy!! Thank you so much!!!
Love you add troubleshooting and how to fix it. Thanks
Am so happy I found ur page 😫🥰🥰🥰
I love your lightly sweet buttercream frosting recipe, it's definitely a keeper!
Thank you for creating and sharing this wonderful frosting! I have made it 4 times now, and it came out perfect each time. Everyone raves about how good it is. ❤
Ohh wow yay!! So happy to hear you've been loving the frosting recipe :D if you manage to find a spare minute I'd be so so grateful if you can kindly leave a review on my blog, it really helps my content out :D thanks so much again for trying the recipe :)
Thank you so much for this frosting recipe. I tried it yesterday and the first thing one of my friends said was oh! this is not too sweet. Everyone in the group loved it and some came back for two or three slices of cake. So thank you again. Love from England.
I really want to try it next time because yah regular BC is so sweet. Thanks for sharing.
I am an American and have always despised Buttercream frosting, I was that little kid at friends bday party 's who would be peeling off the Godawful pink and blue frostings they were so gross and gave me awful headaches. As an adult I always stuck with ganache and or whipped cream for frosting. It's nice to know that there is a potential buttercream recipe that I might be able to tolerate. Kudos to your inventiveness!
Me too. American who does not like buttercream.
One of my earliest memories is of scraping the icing off of a cupcake as another little girl licked the icing off her cupcake, both of us looking at each other as if the other was crazy.
If you're referring to grocery store bakery abominations, that icing is made with solid Crisco. Yuck! I won't touch that stuff, but love real buttercream.
The nuclear waste colors of bakery frostings are so gross. Nothing edible should ever look like that.
When i was a kid, even if those cupcakes were the only thing there, i would just not eat them. They made me sick just looking at it and more sick when eating all the frosting 😭
My husband does not like the buttercream I make so I will try yours, thanks for sharing
I swear that cake looks like an actual slice of heaven 😊😍 like legit that's what they serve up there lol
made the recipe with almond extract and vanilla extract and substituted powdered sugar for coconut sugar and arrowroot flour and it turned out as incredible thank you
Arrowroot flour u mean tapioca!
@@veroniquetoolsee5524 didnt know that since arrowroot was on the label thank you ( :
Arrowroot and tapioca are from different plants, even though they both come from tropical plants.
Arrowroot flour comes from the arrowroot plant (Maranta arundinacea).
Tapioca starch comes from the cassava root (Manihot esculenta).
They both work in pretty much a 1:1 substitute for recipes, so I wouldn’t worry about having one or the other. If you have arrowroot powder, you could easily use any recipe that calls for tapioca starch :)
@@aatashiwadoremi ok. And they both are cornflour?
No, they’re both different from cornstarch/corn flour (cornstarch is what it is called in the US, corn flour outside of the US. Corn flour has a different meaning in the US.)
If you are substituting for cornstarch (aka corn flour), use twice as much arrowroot powder as you would cornstarch. And twice as much tapioca starch as you would cornstarch.
That being said, arrowroot powder does NOT do well being heated up and tends to lose its thickening ability. I would only use it in cold applications or in frostings/other desserts that aren’t cooked.
Tapioca starch can be a bit finicky. It get gummy very quickly. I would say if it is only a tiny bit of starch needed, it would work well, but the more you need, the more I would be cautious about it.
Of all the substitute options, I’d recommend potato starch the most. It tends to work almost identically to cornstarch and can be substituted in a 1:1 manner.
It honestly is difficult to figure it all out and you really need to try it out yourself to be sure whatever substitute you have will work in the different situations. Google would be your best bet in figuring it out for sure. Lots of people have figured it out better than I have.
I hope this helps! Good luck, I’m sure whatever you bake will turn out well!
I’m so glad I’m not the only one doing this recipe/method too!! I’ve always added less icing sugar mixture and use warm cream or a tad of hot water to aid the silkyness!
This looks brilliant. I stopped icing cakes ages ago cos it made them too sweet but, will definitely try this as it looks fantastic. Love to hear the kiwi accent an a cooking video. Makes me proud e hoa. 😊
I like traditional American buttercream, and I'd like this too. ❤
You're no nonsense ❤ that buttercream looks fab
Thank you for sharing this recipe. I usually make Swiss Meringue buttercream but I tried this recipe and love it! I also added peanut butter powder to it and it was delicious.
I have tried many buttercreams throughout the years looking for that taste that I had the first time I ever had buttercream and by far this has been the best thank you for this recipe.
THANK YOU🎉 These are recipes you have to pay for. So thank you❤
I made that white cake and the buttercream- both were wonderful. Cake release works well too. Thanks.
Yum! I love buttercream icing. I could eat that whole bowl!
Thanks for the inspiration! I did a chocolate version, using info from both you and sugarologie, and cocoa powder, with adjustments to liquid and sweetness levels to accommodate it. It was much loved by all, including the uncle who hates frosting.
Can you share the sugarologie recipe you used pls and thank you
@@muslimgirl6782 I will look for my notes. I remember writing it down as I was watching the videos, but I am drawing a total blank on what I did with it after I made the cake.
@briarwoodimp omg I would love this recipe to fill my daughters chocolate cake! If you manage to find your notes,please kindly share! ❤
This is definitely the best buttercream I made so far. Thank you so much for the recipe. Everyone loved it!!
Yay! So so happy to hear you loved it :D if you manage to find a spare minute I'd be so so grateful if you can kindly leave a review on my blog, it really helps my content out! Thanks so much again for trying the recipe :)
Hii what cream did u use?
I only recently found your channel and what a treasure it is. Thank you. A pleasant surprise to find out you're in New Zealand too. ❤
It is awesome that you are in New Zealand, it just means that it might be a bit easier to find ingredients for some baking. Made the frosting for the first time and it was just beautiful, thank you so much! I love sugar, but the usual buttercreams are just too sweet for me
Love everything you post
Thanks for teaching us
Much love
You absolute bloody LEGEND!!! Literally just finished a test batch, thinking "another try at a not sweet ABC...hmm lets see" and I was blown away. A TINY bit sweeter than I would like but thats me being picky. It was fantastic and rivals the taste of my usua; SMBC. And I had forgotten what a dream ABC is to pipe with - can't wait to get it on some baking.
I have tried 1/2 tsp of salt in your recipe and also 1/2 tsp citric acid and both work well to counter that last little bit of over sweetness (again me being picky I could eat it as is easily) - waiting for a friend to taste test to let me know which is better.
I honestly can not tell how exciting it is knowing I do not have to make an SMBC everytime I bake something. Can't wait to try flavouring like biscoff, lemon or coconut in it. Yay you!
Citric acid as in lemon juice? Or would orange juice work too?
@@dcordero1984 No - citric acid like this cdn0.woolworths.media/content/wowproductimages/large/000344.jpg aailable in the cooking aisle at your supermarket usually with baking powder etc
@@dcordero1984 Citric acid is a powder. You can find it on the coating of sour patch kids and other sour candies. Using acidic juice in this would possibly cause the cream to curdle (but only one way to find out...)
I tried this recipe today and it came out amazingly ❤
I made the frosting as the recipe suggest. It was great. Kind of like smooth whip cream icing. I am an American and can not stand the how sweet American Buttercream is. Way to sweet. This recipe is great. Will be my go to frosting. Thank you.
THIS RECIPE IS GOLD !! AWESOME !! THANK YOU !! NO GRAIN ,, SMOOTH !!"
This works like magic!!! Thank you so much for the recipe
This recipe is fantastic. Thanks for sharing this less-sweet version. I’ve always thought American buttercream was too sweet, but my husband doesn’t like royal icing on his Christmas sugar cookies. This solved the problem! I’m grateful!
Thank you for sharing. I am using this recipe for a birthday cake I am making tomorrow.
Thank you Chef for the recipe. I made it and really turned out well. Though I made it with the hand whisker, it took time but right consistency.
Can’t wait to try this. 😃
Thank you for this. I'll try this next cake as I agree about disappointing butter cream. I believe the temperature of ingredients and whipping time will produce buttercream as nice as you demonstrated.
Looks & sounds yummy. Thanks for sharing.
Hi Mk today i finished my very first Butterfly cake and used this buttercream for the filling and everyone has commented how amazing it is I could do with some advise or videos on how to cover cakes with fondant icing any tips will be gladly appreciated your videos are amazing Happy Baking 😊
Humidity slso plays a part in the end result. On humid days you won’t need as much liquid
Your recipes are A M A Z I N G MK...
I tried this today to ice cupcakes ..
So yummo!! ❤
I love butter cream frosting. Always loved homemade and despised 0:24 bakery frostings. It’s all what you grow up with I think. Hate frosting with lard.
Thank you so much. I am always playing stop and go when adding icing sugar, trying to get it 'not too sweet' but still frosting consistency. The room temp cream sounds like the ideal way of getting helping the icing sugar to dissolve. Plus mix mix mix!
When flavouring this butter cream does it matter how much of any flavouring you use, would it change the consistency,,if using chocolate or puree etc
❤❤❤ All I can say is wow, this frosting is amazing and doesn't have alot of suger. I used white margarine as butter is a bit too expensive in South Africa and the result were amazing
Hi what brand did you use ? Im planning on making this next week
I made your buttercream recipe today to decorate my grandaughters 10th birthday cake it was easy to make and use and so creamy I will definitely be making it again .
Your recipes are always a success for me 🥰.. I live in Trinidad (in the caribbean) and due to extremely hot temperatures I use shortening instead of butter which stands more firm than butter 😊
Yesssss I'm from Guyana and I do this as well. I've been using all shortening for a while. It's definitely a game changer.
shortening only ya?
@@ggiha5989 Yes, it does not change the taste and it stays firm in the heat
@@marshaabouhamad9090 thank you so much ya 🫶🏻
@@marshaabouhamad9090 if it doesn’t have butter, it must change the taste. I’m sure it does not taste as buttery.
Your accent and way of speaking sounds familiar and then u said here in Newzealnd😊😊..happy to see local stuff.
Never EVER using regular buttercream again. I’m so happy I found your recipe
I have tried this recipe and this tastes amazing. Thank you so much for sharing this.❤❤
Estable en clima cálido y húmedo, super linda para decorar ❤, no es muy dulce, y me ha gustado más que las buttercream a base de merengues! Gracias ❤
Thank you so much for your helpful videos. I have been making my grandkids birthday cakes and always do the regular buttercream and it is always grainy. I just made this and it is so much better and smoother. I have also made your cream cheese butter cream and it is my favorite. Next I am going to make your chocolate cream cheese buttercream. ❤❤
You're so welcome! So glad you're loving the frosting recipes and hope you love the chocolate cream cheese buttercream just as much :D
If you manage to find a spare minute I'd be so so grateful if you can kindly leave a review on my blog (if you haven't already) for the recipes you've tried, it really helps my content out :)
Thanks so much for giving the recipes a go!
Just made it and added some nuts, super delicious and easy. Thank you so much, lots more recipes please 🙏
I agree I always use other options and I am American. Thanks for the recipe
I'm glad I found this video. Perfect teacher,
I pop a bit of lemon juice and a dessert spoon of cornflour.
This gives the cream a safer texture and much less sweet.
But your recipie is equally as lovely and I like to add your method to Swiss rolls.
Thanks
❤
I TRIED THIS TODAY AND THIS CAME OUT SUPER AMAZING!!!!THANKYOUUSOMUCHH
Made some of this today, as others have said tastes very similar to swiss meringue but easier to make than swiss meringue. But, unlike normal buttercream this doesnt set. I need to take the cupcakes into work tomorrow and travelling with the cupcakes with this type of icing makes it difficult!
In Texas. This was very good. 1000x better than store bought. Light, fluffy and held strong.
Please is it stable in Texas Summer?
Another GREAT lesson, thank you!!🥰🥰
Hi MK, loved your way of making buttercream frosting. I'll try it soon. Please tell me, what will be the ingredient ratio for 25 people? Thanks
Looks great, may we have the recipe for the vanilla cake as well - it looks perfect!
I do this but I also add coffee creamer in place of milk, but I don’t warm it up. I mix everything up in the bowl. And then I microwave about a cup & add back into the mix. The heat works!
I love your videos! Your little mmmm at the buttercream made me smile ❤
This recipe gave me the best (and easiest) idea for å vegan version. All you need is a vegan butter and whipping cream that is easy to work with. For me that meant vegan block butter and solid coconut cream from the top of a coconut milk can. I made it into (an amazing) cream cheese frosting by adding lactic acid and a touch of salt.
For years I have made a frosting using flour and milk cooked together and then cooled down, then butter (or margarine as I never have butter at all) and shortening and sugar are whipped together until combined and then add the milk and flour mixture and beat for 10 minutes as you did yours and then it actually looks like yours did. I have seen the recipe in several places including a book about recipes used during rationing in the UK during WWII. Anyhow when my ex MIL had some of the frosting on a cake I made she wanted the recipe which I gave to her. We were eating at her house one evening and for desert she served cake with this frosting on, only I could tell with one look that she hadn't followed instructions such as beating for 10 minutes and I think she complained that it called for too much of something. She didn't like me very well, but I asked her if she had beat it like the recipe said (I knew she hadn't by the looks of it) she said no that that took too much time. She made it sound like it was my fault that it didn't turn out correctly, when it was her's not following ther instructions. I don't know why people ask for recipes when they then don't follow them and then complain when it doesn't turn out??? I have really bad arthritis and can no longer bake like I used to. I miss baking so much. Thanks for the video.
I have that flour recipe also. Loved the recipe because it’s not as sweet as butter cream but didn’t like having to cook and cool the flour mixture. Totally forgot about it until I read your post. Maybe I’ll try it again now that I’m older and not always in a hurry. 😊
@@thistledowntreasures7990 It is also called Ermine buttercream if you want to find more about it online. I have bad arthritis and don't have the oomph to do much baking, but boy do I miss baking.
Love your channel! Thanks from North Texas
Yum!! Made this last night with my kids ❤ great recipe, thank you😊
I saw this recipe on your white cake video, and made half a batch to frost some vanilla cupcakes. It turned out really nice. But I found it had a mouthfeel that was slightly too buttery, so i personally prefer to add a little more icing sugar to this recipe (about 50g more icing sugar to the recipe you stated.)
Hi Zarah! So happy to hear you enjoyed the recipe :D and yes that's great I would totally recommend adjusting the quantities slightly based on what you prefer :) appreciate the feedback!
In our family, when we buy a sheet cake, we’ve discovered the beauty of getting a cake with whipped topping, as not only is it not super sweet, it’s also not as rich and heavy as buttercream. Do you know how to make it? If so, could you please do a video on how to make whipped topping?
MK dear, you are my go-to channel for recipes and tips.
Thanks for sharing another yummy frosting 🍰 recipe. I can't wait to try it.
Oh, and if possible, kindly share a 🍫 version.
Best wishes from 🇿🇦❤
You are so adorable and so knowledgeable! I’ll be trying this next time I bake. Subbed 🥰
This is something that I have been needing since forever! Thank you
Thank you for this simple recipe, I think i can make this!!
This sounds delish, for how long can you keep the buttercream in the fridge and can you freeze it for long periods,, thank you
Hola MK se ve súper deli esa crema de mantequilla, tiene una textura de lujo. Gracias mil por compartir. Saludos desde Panamá
Have used a recipe like this one for years!!
Wow looks good. As someone who grew up with a family who LOVED icing sugar, I hated icing sugar, I got disgusted by how sweet it is. I would literally scrape it off except a thin layer. My favourite kind of icing, frosting, or cream would be the kind similar to what you made, or like cool whip.
Hi MK, please share a buttercream recipe for those of us who don't have easy access to butter and cream
Thanks for sharing this recipe
The icing looks so good thank you MK for the lovely recipes God bless you ❤️🙏
Cake recipe please. Looks de-licious😊
Yum! I think there is going to be a cake in my near future with your butter cream recipe. 😁👍
This is the best butter cream recipe my family Love it
Thanks so much Sheila! So happy to hear your family loved it :D If you manage to find a spare minute I'd be so so grateful if you can kindly leave a review on my blog, it really helps my content out :D thanks so much again for trying the recipe :)
This is the best buttercream I have ever made, I promise 👋 thank you so much
Finnally I got a wonderful channel about cake.... impressed and lots of love from Tirupati,India... definitely I will follow ur channel
Thank you for this. I am American and agree our buttercream is too sweet
I’m definitely trying this and preparing as you suggest. Thank you ☺️