Less-Sweet American Buttercream
American buttercream adjusted for a less-sweet palate — perfect for piping and frosting decorated cakes.
By Noga Schryer · November 3, 2025
Ingredients
- 1 liter (about 900 g) soft butter, at room temperature
- 750 g powdered sugar
- 50 ml heavy cream
- 1 tsp good-quality vanilla extract
Instructions
- 1
In a stand mixer fitted with the paddle attachment, beat the soft butter on low speed for about 10 minutes, until pale and fluffy.
- 2
Gradually add the powdered sugar while beating, until the mixture comes together into a smooth cream. Stop occasionally to scrape down the sides.
- 3
Add the vanilla extract and heavy cream and beat for just 1–2 more minutes, until the buttercream is smooth and airy.
- 4
Remove about two tablespoons of the buttercream to a small bowl, microwave for about 20 seconds and stir back into the mixture. Fold gently with a spatula until the cream is smooth, glossy and free of air bubbles.
Noga's tip
The butter should be soft but not melted. If the buttercream feels too heavy, add a little more heavy cream (up to 10 ml). Great for piping, frosting cakes, or as a base for food coloring.