American buttercream is one of the easiest and most common frostings to make, but its biggest problem for most people is that it has a gritty texture and overly sweet.
This Grit free, Less Sweet American Buttercream recipe not only easy to make, the texture also as smooth as Swiss or Italian Meringue Buttercream.
The main key to this recipe is the Hot Milk Mixture.
By heating the Milk and then mixing it with Icing Sugar, you can ensure the icing sugar is completely dissolved so you won’t feel a gritty or grainy texture in your buttercream.
As for the fat, I use a mixture of High-Ratio Shortening and Butter.
Shortening has a higher melting point, so it can helps butter maintain its structure in warm condition.
Use High Ratio Shortening such as Sweetex brand instead of regular shortening like Crisco.
Unlike regular shortening which is less sturdy and taste greasy, High Ratio Shortening has a better mouth feel, smoother and holds better shape.
This buttercream has all the characteristics we are looking for; It’s easy to make, white in color, smooth, pipeable and the most importantly not overly sweet.
It is great for layering, decorating and piping flowers; also has good stability, especially during summer and in hot or humid conditions.
This versatile buttercream pairs well with a variety of flavour combinations that can add character to your cake.
There are lots of options to choose from (Kindly find the flavor combination in the recipes below).
Swirls, piping roses, or zigzags?
Now everything is possible … ☺️
I hope my GO TO buttercream recipe will be useful for you..
🍰 Love you All!
Watch How To Make “Grit Free, Less Sweet American Buttercream”
Recipe
GRIT FREE LESS SWEET AMERICAN BUTTERCREAM
Yield: 5 Cups (enough to cover the top and the sides and to fill 3 layers of a 7-inch round cake)
❄️ Ingredients
180 g Milk
2 tbs Vanilla Extract
360 g Icing Sugar
420 g Shortening (High Ratio)
300 g Salted Butter (room temperature)
❄️ Instructions
- Prepare the Hot Milk Mixture
In a saucepan, mix Milk and Vanilla Extract; Cook over medium heat.
As soon as you see bubbles forming around the edges of the pan, take it off from the heat then immediately pour in the Icing Sugar to this Hot Milk Mixture, stir well until all the sugar dissolved.
Strain the mixture to remove any lumps, and let it cool to room temperature. - Once the milk has cooled down; Place Shortening and Butter in the mixing bowl (with a whisk attachment) on medium speed, beat for about 5 minutes until it’s light and fluffy.
- Then, slowly pour the cooled milk mixture (scrape down the sides of the bowl occasionally to make sure everything is evenly mixed); And continue beating on medium high speed for another 10 minutes (the color will gradually becomes whiter and the texture is light).
- After 10 minutes, switch to the paddle attachment and beat again on medium low speed for another 3-5 minutes (or if you are using a hand mixer, you can use the lowest speed).
This process will help to get rid any air bubbles that form during the beating process so you will get a silky-smooth texture.
❄️ OPTIONAL FLAVOURS
For every 1 cup (220 g) buttercream add;
- Strawberry: 1 ½ tablespoons Strawberry Jam and a few drops of pink food colouring
- Chocolate: 2 tablespoons Cocoa Powder
- Mocha: 2 ½ teaspoons Instant Coffee Granules diluted with 1 teaspoon hot water, 2 teaspoon Cocoa Powder and 1 teaspoon Rum Liquor
- Coffee: 1 tablespoon Instant Coffee Granules diluted with 1 ½ teaspoon hot water
- Lemon: finely grated zest of 1 Lemon and 2 teaspoons of Lemon Juice
- Matcha: 2 teaspoons Matcha Powder
Notes
- TO STORE
Keep it sealed in a Ziplog bag; 2 weeks in the fridge (1 month in the freezer) - TO DEFROST
Take it out several hours before you need it and let it get to room temperature, then put it back on the mixer with paddle attachment on medium low speed; let it mix (it will look as if it is broken and curdled, don’t be alarmed this is natural, It will come back eventually).
You can turn the speed to medium high and it will mix out smooth.