Not So Sweet Buttercream

I first developed this Not So Sweet Buttercream recipe for my boyfriend’s 30th birthday cake (he is not a huge fan of sweets and is definitely not a fan of traditional buttercream).

I was making him a layer cake and knew I needed something that would crust and keep it’s shape as I stacked and piped. But, I didn’t want the complication of a Swiss meringue buttercream or condensed milk based buttercream. That was when I created a hybrid of American buttercream and cream cheese frosting!

Not So Sweet Buttercream Ingredients

• Unsalted Butter: Buttercream can’t exist without butter, but make sure it is softened to room temperature.
• Cream Cheese: This adds stability and tanginess to our buttercream. Again, make sure it is at room temperature. Do not use reduced fat or no fat varieties it affects the texture in an add way.
• Vanilla Extract: Where the vanilla frosting flavor comes from! Make sure you use pure or homemade extract for the best flavor. If you want to keep your frosting as white as possible use clear vanilla extract.
• Powdered Sugar: Acts as sweetener and a stabilizer. This ensures we are able to pipe our buttercream into pretty designs. Be sure to use 10x powdered for the best results.
• Meringue Powder: It is made of dried egg whites and adds stability to the buttercream. You can find it online or at large craft stores and grocery stores in the baking/cake decorating section.
• Cornstarch- Adds more stability and absorbs excess moisture within the buttercream without adding more powdered sugar.

You may be wondering, why so many “stable” ingredients?! Well, in order to get away with using less powdered sugar but still have a strong, pipeable buttercream we need those ingredients.

How to Make Not So Sweet Buttercream

Here is a quick overview, the recipe card below will have all the details. I recommend using either a stand mixer, or a hand mixer fitted with a paddle attachment. Whatever you prefer!

1. Sift together the powdered sugar, meringue powder, and corn starch. Set aside.

2. Beat the unsalted butter, cream cheese, and vanilla extract until fluffy and lightened in color. Side note, if you want colored buttercream this is when you will add the gel food coloring.

3. Add your powdered sugar mixture one cup at a time and beat together until absorbed. Don’t forget to scrape down the bowl between each addition.

4. Whip one final time on medium high speed for a light, fluffy, and super creamy frosting.

Troubleshooting Your Buttercream

Making this less sweet buttercream frosting is super easy, but it isn’t an exact science. To get this recipe just how you like it, follow my troubleshooting guidelines below.

CONSISTENCY: If the frosting is too thin, add more powdered sugar (2 tablespoons at a time). If the frosting is too thick, add heavy whipping cream (1 tablespoon at a time).

TEXTURE: If it seems too airy, fold by hand multiple times with a silicone spatula to release some air. If it seems too dense, turn your mixer up to it’s highest speed and allow the frosting to be whipped and aerate for about a minute.

TEMPERATURE: If the frosting seems too warm as you are frosting or piping, pop it (the frosting and whatever you are decorating) in the refrigerator for 15 minutes and reassess.

How Much Buttercream Frosting Do I Make?

It can be so difficult figuring out how many batches of frosting to make. No fear, I am here to help! You will have no issues whether you are frosting vanilla cupcakes or a tall layer cake.

• 12 cupcakes: one batches
• 24 cupcakes: two batches
• 1 layer cake (8 to 10 inches circle): one batch
• 6 inch layer cake: one batches
• 8 inch layer cake: two batches
• 8×8 sheet cake or brownies: one batch
• 13×9 sheet cake or brownies: two batches
• Filling 12 whoopie pies or cookies: one batches
• Filling 48 standard sized macarons: one batch

For reference, one batch is this recipe made as is. To make two batches you would need to double it and three batches means tripling it. Easily calculate this in the recipe card below by choosing the 2x or 3x to scale the recipe. I hope this helps!

Ideas for Flavor Combinations

I love this recipe because it tastes delicious with so many different flavors. Some of my favorite variations are:

• Fruity: use 2 tablespoons of powdered freeze- dried fruit per batch. Add this in after your buttercream is done. My favorites have been strawberry and blueberry. I shy away from adding fresh fruits to this because the cornstarch and water content in fruit makes a gummy and stringy consistency.
• Caramel: beat in 1-3 tablespoons of jarred caramel per batch. Add this in at the end. If the buttercream loosens from your caramel add 1 tablespoon of powdered sugar at a time until thickened.
• Peanut Butter: beat in 1-3 tablespoons of creamy peanut butter per batch. Add this in at the end.
• Any flavor emulsion or extract: Mint, coconut, butter pecan, maple, almond, marshmallow, cotton candy. Add between one half teaspoon and one tablespoon per batch. I start with one half teaspoon and taste test until I get the flavor strength I am looking for.

Or check out a few of my recipes that use this buttercream frosting. Strawberry Crunch Cupcakes, Butterscotch Cupcakes, Strawberry Filled Cupcakes, and my Guava Filled Coconut Cupcakes.

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