Less Sweet American Buttercream
Sometimes you need a Less Sweet Buttercream for a dessert and this is a great recipe to use. Why would you want it less sweet, you may ask? Well, when the base (cake, cupcakes, cookie) are very sweet, having a buttercream that is less sweet will complement it beautifully.
I think it’s ideal for the Valentine Sugar Cookie Cake as the cookies are a very sweet sugar cookie recipe.
Bring the butter to room temperature by cutting into tablespoon-size slices and letting it sit on the counter for an hour of so.
Then, combine the butter, powdered sugar and salt and beat in a stand mixer for 3-4 minutes.
Mix the vanilla and heavy cream together and, with the mixer on low, slowly drizzle the mixture into the butter.
Beat for 15 minutes at a medium speed, scraping the bowl as necessary until it is fluffy, thick and silky.
Now it’s time to use it in your recipe!
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Less Sweet American Buttercream
Makes: enough for 24 cupcakes of a 2-layer 8-inch cake
Prep Time: 30 minutes
Total Time: 30 minutes plus time to bring butter to room temperature 1 hour
Ingredients
- 1 & 1/4 cups (282 g) unsalted butter
- 3 cups (320 g) powdered sugar
- 2 tsp vanilla
- 1/2 cup heavy cream, room temperature
- 1/8 tsp fine grained salt
Instructions
Take butter out of refrigerator, cut into tablespoon pieces and let sit at room temperature for 30-60 minutes. You want it to be a cool room temperature – about 65-67°F.
Combine butter, sugar and salt in stand mixer bowl and beat for 3-4 minutes on medium speed (4/5 on Kitchenaid). Scrape down bowl and mix for another 30 seconds.
Add vanilla to heavy cream. With mixer running on low speed (1 or 2), slowly drizzle in heavy cream-vanilla mixture to emulsify the mixtures. (If the mixture breaks and looks curdled – just keep mixing.)
Beat 12-15 minutes on medium speed (5-6), stopping to scrape beater and bowl occasionally. Stir speed at end or hand stir to get out large bubbles
You should see it getting very fluffy, thick, silky and more white in color.
Frost / pipe on your cake or cupcakes.
If serving within 2 hours, store in a cool place. For longer, refrigerate uncovered until it firms up and then cover. If refrigerated, allow to come to room temperature before serving.
Recipe by Epicuricloud
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