My new American Buttercream uses less powdered sugar than traditional recipes, resulting in a smoother, less gritty frosting.

For the written updated recipe, plus all of my notes and explanations, go here:
https://www.sugarologie.com/recipes/a...

The chocolate version of this recipe is here:
https://www.sugarologie.com/recipes/c...

⭐️ If you need another quantity of frosting, please go to my Cakeculator and select "American Dreamy Buttercream" for the frosting. I have multiple sizes of this recipe.
https://cakeculator.sugarologie.com/

INGREDIENTS👇🏼
For 3 cups
1 1/2 cups (340g) unsalted butter, softened slightly
2/3 cups (208g) light corn syrup or glucose syrup*
1 1/4 cups (141g) powdered sugar (unsifted ok)**
1/8 teaspoon fine salt (to taste, start with a pinch)
1 teaspoon vanilla extract
1-6 tablespoons of heavy cream, cold (optional, pls see footnotes)***
purple gel food coloring (optional)

*I use Karo light corn syrup, a syrup of sugars (glucose + maltose) derived from corn. (High fructose syrup is a different type of syrup and not what I’m using here. Actually I'd be really surprised if as a home baker you have the syrup; it's not sold in conventional grocery stores.) The “light” is just an indication of the color of the syrup, not the sweetness. You’ll probably be able to substitute other syrups here if you like, but corn syrup is a flavorless option that allows us to customize this recipe for different flavors later on. If you sub something else, know that corn syrup is less sweet than other syrups. Agave and honey are both very sweet (actually agave contains more fructose than high fructose corn syrup). If you have invert syrup, you could use that too, but that is also sweeter than corn syrup. You’ll likely have to use less than what I’ve written in this recipe.

**This is a little over the maximum amount of sugar that will dissolve in the water contained in the butter. If you want less sweet buttercream, use less. If you wish for a stiffer consistency or sweeter buttercream, use more. Just know the more you add, the more grainy the finished buttercream will be. Don’t worry, though; it will still be light years smoother than a traditional American buttercream.

***I've gotten feedback from you all and now have tested ways that you can tailor the texture of this buttercream. Some bakers like their buttercreams to lean towards buttery and prefer a denser feel for frosting cakes and piping. But if it's too much for you, add some heavy cream. Start with one tablespoon of cold heavy cream, then whisk on high speed. Keep repeating this process until you like the texture. The butter can emulsify more liquid, but you'll want to stop when it reaches a very firm and thick Greek yogurt-type consistency. If you get to the point where it looks too loose or perhaps broken, don't worry. Just add softened butter, one tablespoon at a time, then whip on high speed to reform the emulsion. (You may have to add a touch of powdered sugar to get the sweetness back up as well.)

🍯 The HONEY version of this buttercream can be found here:
https://www.sugarologie.com/recipes/h...


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