Comments on: Vanilla American Buttercream Recipe

By: Penguin Cake: Delicious Recipe w/ Video Tutorial

Penguin Cake: Delicious Recipe w/ Video Tutorial — Sat, 19 Nov 2022 00:32:45 +0000

[…] we work on the buttercream frosting. I chose to make this cake with regular vanilla buttercream, but any type of frosting should work great on this […]

By: Chelsweets

Chelsweets — Sun, 13 Nov 2022 01:05:42 +0000

In reply to Lynne Strickland. Hi Lynne, You totally can! That should work too. Happy baking!

By: Lynne Strickland

Lynne Strickland — Mon, 07 Nov 2022 15:12:27 +0000

Can I use salted butter and omit the 1/2 tsp. salt?

By: Chelsweets

Chelsweets — Sat, 05 Nov 2022 19:27:34 +0000

In reply to Malina.

Hi Malina,

Sadly I’m not sure! A water activity test is pretty complex and I don’t have the equipment to perform that type of test. I’m so sorry!

By: Chelsweets

Chelsweets — Sat, 05 Nov 2022 19:18:41 +0000

In reply to Mihaela.

Hi Mihaela,

If you want a less sweet buttercream frosting, I’d recommend using one of these recipes:

Swiss meringue frosting: https://chelsweets.com/swiss-meringue-buttercream-frosting/

Not too sweet buttercream frosting: https://chelsweets.com/not-too-sweet-buttercream-frosting/

Hope that helps, happy baking!

By: Mihaela

Mihaela — Sat, 05 Nov 2022 16:35:49 +0000

I love the consistency of your buttercream, but I was wondering if you have any recipe that has less sugar…as in MUCH MUCH LESS sugar ? I normally reduce sugar in ANY recipe I do, but looking for a cake frosting recipe that is somewhat stable with tops of 150-200 grams of sugar…any ideas? ?

By: Malina

Malina — Thu, 03 Nov 2022 03:43:34 +0000

Do you know if this recipe has a water activity level of 85% or lower? I wanted to try this but local law says it must meet that requirement.

By: Lion Cake: Delicious Recipe w/ Step-by Step Tutorial [& Video]

Lion Cake: Delicious Recipe w/ Step-by Step Tutorial [& Video] — Wed, 02 Nov 2022 00:21:15 +0000

[…] we work on the buttercream frosting. I chose to make this cake with regular vanilla buttercream, but any type of frosting should work great on this […]

By: Chelsweets

Chelsweets — Sat, 29 Oct 2022 16:32:05 +0000

In reply to Suzanne Young. Hi Suzanne, Whipping cream and heavy cream can be used interchangeable in this recipe! The frosting would be pretty stiff if you initially make it with just 2 sticks of frosting, but as long as you add in the rest of the butter eventually I suppose that should work out ok!

By: Chelsweets

Chelsweets — Sat, 29 Oct 2022 15:06:54 +0000

In reply to Maddie C..

Hi Maddie,

Sounds like it turned out amazing! So happy you got the consistency just right 🙂 Thank you for sharing!!

By: Maddie C.

Maddie C. — Sat, 29 Oct 2022 03:19:08 +0000

I just made this buttercream! It is perfect, great taste! I used the whisk to fluff the butter at the start and did have to add 5 tbsp heavy cream to get the consistency I want. Then towards the end, I beat on low for 5 mins. So fluffy and spreadable!

By: Marshmallow Buttercream Frosting: The Perfect Topping For Cakes And Cupcakes – SweetAndSara

Fri, 28 Oct 2022 04:30:39 +0000

[…] frostings for decorating? SUGAR ICING IS THE most popular frosting ingredient, according to the American buttercream / confectioners’ group. It is a delicious and versatile frosting that can be used in a […]

By: Suzanne Young

Suzanne Young — Mon, 24 Oct 2022 22:06:31 +0000

If I only added 2 sticks of butter (1 cup) and stuck it in the fridge can I just add some more beaten butter adding the other frosting a bit at a time?? Also I used heavy cream. That’s the same as whipping cream right??

By: Chelsweets

Chelsweets — Sun, 23 Oct 2022 20:21:35 +0000

In reply to Helene.

Hi Helene,

Great question! It really comes down to quantity, and how much frosting you need! My cupcake frosting recipe is written to be easy to follow and to make the right amount of frosting for a dozen cupcakes. I didn’t want to make the recipe complicated and use like 3/4 of a stick of butter (1/3 cup butter). Also the buttercream for cupcakes doesn’t need to be quite as stiff as it does to support layer cakes.

Hope that makes sense, happy baking!

By: Helene

Helene — Sat, 22 Oct 2022 16:16:20 +0000

I made your vanilla cupcake recipe yesterday. The recipe calls for 1/2 cup butter and 1 1/2 cup icing sugar. These proportions are different than this recipe. My question is for cupcakes do you have a more buttery, softer icing recipe and why. Thank you. This is not a criticism only an observation .

By: Chelsweets

Chelsweets — Sat, 15 Oct 2022 01:12:23 +0000

In reply to Kimberly Creange. Hi Kimberly, When you store frosting in piping bags it doesn't get air bubbles! Even if you refrigerate it then thaw. That only happens when your store frosting in a bowl and cover it with plastic wrap. Hope that helps, happy baking!

By: How To Crumb Coat A Cake With Cream Cheese Frosting – Little Upside Down Cake

Fri, 14 Oct 2022 09:55:52 +0000

[…] the flavor and date. Don’t throw it away; instead, use it to its full potential. This post on Perfect American Buttercream contains a variety of recipes, variations, tips, and best practices for making […]

By: Kimberly Creange

Kimberly Creange — Thu, 13 Oct 2022 10:58:50 +0000

You say that you can store it in piping bags but that when you bring icing back up to room temperature you will have air bubbles that you have to stir out. Does that mean you don’t refrigerate when you already have it in the piping bag? Or does that not happen in the piping bag?

By: How To Make Your Own Wedding Cake - Chelsweets

How To Make Your Own Wedding Cake - Chelsweets — Wed, 12 Oct 2022 20:00:48 +0000

[…] our frosting the Tuesday before our wedding. It sounds excessive, but I made seven batches of my American buttercream for our […]

By: Chelsweets

Chelsweets — Thu, 06 Oct 2022 20:57:58 +0000

In reply to Amanda.

Hi Amanda,

Sometimes that can happen based on the type of powdered sugar you’re using. Adding in a bit more heavy cream can help make it less grainy, but in general I’d recommend trying a different brand of powdered sugar (I love using Domino).

In terms of the frosting being too sweet, American buttercream is the sweetest kind. If you want a less sweet frosting I’d recommend trying my Swiss meringue or my hybrid buttercream (links below). Hope that helps, happy baking!

https://chelsweets.com/swiss-meringue-buttercream-frosting/

https://chelsweets.com/not-too-sweet-buttercream-frosting/