You are going to love this stable and versatile Not So Sweet Buttercream recipe. It is half American buttercream and half cream cheese frosting with 2 secret ingredients!
In a medium sized bowl, sift together the powdered sugar, meringue powder, and corn starch.
On medium speed, beat together the unsalted butter and cream cheese until lightened in color and fully incorporated (about 3 to 5 minutes)
Add vanilla extract, beat until well incorporated. NOTE: Add gel food coloring here for colored buttercream frosting.
On low speed, add 1 cup of the powdered sugar mixture to the cream cheese mixture at a time, scraping down the bowl between each cup.
Once all the powdered sugar mixture is incorporated, turn mixer to medium high and beat for 30-45 seconds.NOTE: Troubleshoot the buttercream frosting with my guide below.
Video
Notes
Storing Information:
REFRIGERATED in an airtight container or piping bag for up to 7 days.
FROZEN in an airtight container or piping bag for up to 3 months.
Remove chilled or frozen buttercream from refrigerator or freezer and let the frosting come to room temperature. Whip on medium speed with stand mixer or hand mixer until it is light and fluffy (about three to four minutes).
Troubleshooting Your Buttercream
CONSISTENCY: Too thin? Add more powdered sugar (2 tablespoons at a time). Too thick? Add heavy whipping cream (1 tablespoon at a time).
TEXTURE: Too airy? Fold by hand multiple times with a silicone spatula to release some air. 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: 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.
Flavoring Your Buttercream
FRUITY: Add 2 tablespoons of powdered freeze- dried fruit per batch. Add this in after your buttercream is done.
CARAMEL: Beat in 1-3 tablespoons of jarred caramel per batch. Add this in at the end.
PEANUT BUTTER: Beat in 1-3 tablespoons of peanut butter per batch. Add this in at the end.
FLAVOR EMULSIONS AND EXTRACTS: 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.
How Much Buttercream To Make:
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
Nutrition
Calories: 173kcal
Keyword LESS SWEET BUTTERCREAM, NOT SO SWEET BUTTERCREAM, NOT TOO SWEET BUTTERCREAM