AMERICAN BUTTERCREAM FROSTING RECIPE/ GRAIN FREE SILKY SMOOTH AND NOT TOO SWEET.

[@conniecanterbury-d4e]

i have never seen butter cream icing made this way .. but i like it and i will try this ..thank you for posting this

[@Natalieskitchen]

You're welcome :)

[@rinauh]

this is such a wonderful recipe, perfect sweetness too! thank you for your video!

[@Natalieskitchen]

Thank you and you're welcome :)

[@jg.9694]

Just used this for my cupcakes. It's tastes really good!

[@Natalieskitchen]

I'm glad you enjoyed it :)

[@Food_video]

What you make is not food, it's a work of art!

[@Natalieskitchen]

Thank you :)

[@saimaparveen1429]

@@Natalieskitchen ur butter cream looks so smooth.i dnt like over sweet butter cream too.kindly guide can i use it for butter cream flower on cup cakes?

[@saimaparveen1429]

@@Natalieskitchen is it crusting butter cream?

[@Natalieskitchen]

@@saimaparveen1429 yes this buttercream works wonderfully for flowers on cupcakes.

[@Natalieskitchen]

@@saimaparveen1429 this buttercream doesn't crust like the traditional American buttercream but it hardens completely when refrigerated.

[@usharanipillai5470]

Wow...thats a wonderful twist to buttercream. Its looks really delicious. Thsnk u so much for sharing this❤

[@Natalieskitchen]

You're welcome 😊

[@rachalight1686]

Thanks for this idea ❤ please can I use it for covering a cake 😊 please

[@noorskitchenconnection]

Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👍👍👌👌 Great job well done 👍👌👌

[@Natalieskitchen]

Thank you :)

[@FaithandFun-w6q]

Magnificent looks so delicious friend 😋 love it 😍

[@Natalieskitchen]

thank you :)

[@dwiastuti390]

Wow so smooth

[@ingridkellner9695]

Tried it today, soooo good 👍 thanks

[@Natalieskitchen]

You're welcome, happy that you enjoyed it :)

[@cassiepereira4249]

Hi i just love this recipe, can i use Milk instead of water ,the same qty?

[@lifewithzinnah]

This buttercream tastes soooooo good tysm for this recipe my customers love it!

[@Natalieskitchen]

You're welcome, so happy to hear that :)

[@cassiepereira4249]

Thank you for this review, I'm definitely gonna try this, for my customers.. I'm a home Baker in Goa, India ❤

[@lifewithzinnah]

@@cassiepereira4249no problem and you definitely should! They will love it. Good luck to your business❤

[@cassiepereira4249]

​@@lifewithzinnahhey dear , just wanted to know did use 60gm water ,coz I didn't get it much firm with 80 gm water , it's for my cakes

[@lifewithzinnah]

@@cassiepereira4249 hey I use 80grams! I also started to use milk instead of water I think it tastes richer that way

[@noneya11]

Thank you for this recipe and technique! Just made this and it is so yummy! Reminds me of my Italian meringue buttercream, but so much easier to make. I really like the fact that powdered sugar isn’t all over the place. Has anyone tried making a chocolate version? I want to try different flavors now 😊

[@Natalieskitchen]

You're welcome I'm glad you liked it :) I do have the chocolate version of it on my channel if you want to check it out ☺️ I also have the lemon version under the name of "the ultimate lemon cupcakes" I hope those give you more inspiration :)

[@noneya11]

@@Natalieskitchen Thank you! I want to try lemon, as well as strawberry, orange, raspberry 😊

[@marielabustos7499]

WOW im abt to try!!

[@marielabustos7499]

Yo saved me from wasting more materials, the topical american buttercream is grainy and extremely sweet!! Your recipe was incredible smooth and delicious.. Can you do 1/2 shortening & 1/2 butter?? I would like to try or know if you have🙏🏽💗💗

[@GilGonzalez90744]

Unsalted Butter (454 g): 454 grams of unsalted butter is approximately equal to 2 cups1. When baking, measuring by weight (grams) is more accurate, so using the weight measurement is recommended. Icing Sugar (350 g): 350 grams of icing sugar is approximately equal to 1 3/4 cups2. Again, measuring by weight ensures precision. Boiling Water (80 g): 80 grams of boiling water is roughly equivalent to 1/3 cup3. Remember that water density is close to 1 gram per milliliter, so this conversion is straightforward. Vanilla (2 teaspoons): 2 teaspoons of vanilla extract is about 0.0417 cups4. A teaspoon is a small unit, so it’s practical to use cups for larger quantities.

[@afiamahtab8628]

This is @cupcake savvy recipe

[@MD-eh5nh]

Hi. Thanks for the great recipe.i want to make this to cover a two layer 6 inch cake. How much do i need to make? And I'll reduce the water to 60g as you mentioned in the comments.

[@Natalieskitchen]

Hi, you're welcome If the layers aren't too thick then 1 recipe should be enough but if they are thick layers (tall cake) then I would do 1 1/2 recipe . It also depends on how much decorating you are doing on the cake. If you want do 1 1/2 recipe and You can always freeze leftover buttercream in an airtight container and use it another time . Hope this helps :)

[@RaileeRay-wo2rg]

So if i make 24 cupcakes will i need to double the recipe? And also if i add color how do i add it so that it won’t make the icing more runnier?

[@Natalieskitchen]

Hi, if you are only decorating the cupcakes with single swirl like the video then one recipe should be enough but if you are doing high swirl then I would double the recipe. As for the coloring, I always use and recommend gel food coloring which won't change the consistency of the icing , hope this helps :)

[@rachelboothe5075]

Thank you for sharing this recipe! Does it work well for intricate piping on cakes?

[@Natalieskitchen]

You're welcome Yes it works :)

[@rachelboothe5075]

@@Natalieskitchen Thank you.

[@Natalieskitchen]

@@rachelboothe5075 you're welcome :)

[@kaysumma352]

Thanks for sharing, can you use vegetable shortening instead of butter, is it very stable for heat

[@البساطةتصنعالجمال]

Bravooooooooo ❤❤❤❤❤❤❤

[@Natalieskitchen]

thank you :)

[@vahnicheladorai3231]

Hi, is this recipe enough for 7×7 inch layered cake?

[@أروى.شملال]

عند حلط سكر مع الماء يكون ساخن جدا ام دافئ وحين تضيفه فوق الزبدة كيف يكون بارد ارجو الرد مهتم

[@Natalieskitchen]

عند خلط الماء مع السكر، لازم يكون الماء مغلي. بعدين نغطي عليه متل ما مبين في الفيديو و منخلي يبرد تماما . فلما منضيفو على الزبدة بكون بحرارة الغرفة .

[@أروى.شملال]

@@Natalieskitchen شكرا جربتها دورك ونجحتلي شكرررررررا

[@telinaphiri4497]

Thanks for the video. Can I use it on wedding cake as well

[@Natalieskitchen]

You're welcome, Yes, you can use it on wedding cakes ,just reduce the water amount. I wrote the water amount for that in the description box below the video .

[@user-wn5lh3dg6d]

😂 из русского только слова,, делай и музыка! "😂😂😂

[@florvhie855]

Hi guys is okey if i put first in the fridge after i beat.next morning then i do my frosting

[@annaluizadeazevedo4090]

Thank you for sharing your recipe, how many cupcakes I can pipe with this recipe?

[@Natalieskitchen]

You're welcome :) 12 cupcakes

[@maryvialva625]

@@Natalieskitchen can I use half shortening half butter

[@Natalieskitchen]

@@maryvialva625 yes you can but keep in mind that the taste won't be the same . But that's up to you :)

[@flakikiloca1]

Do you know if I could sub milk/cream for water? Thank you 😊

[@Natalieskitchen]

You can but it won't make any difference in taste as it is a small amount, so I would just use water :)

[@ruthmoralez1490]

Hello, Do you think it's possible to make this with a Whisk attachment instead of pattle one ???

[@Natalieskitchen]

Yes you can but you might have more air bubbles in the finished buttercream :)

[@jenniferdekyiwaa1236]

Can i use margarine instead of butter

[@lauraarmstrong3168]

Butter is key, for the flavour:)

[@nothandozwane4722]

Can I use wooden spoon margarine 😢?

[@TheElisje]

Wat is the difference from condensed milk(russian) buttercream? Does this has a different taste or different concistency? I like to try this one too.

[@Natalieskitchen]

They are all great buttercreams . The Russian buttercream will have more pronounced taste of the condensed milk in it. I've never used it so I can't give you too many details about it :) Hope you try this recipe and enjoy it :)

[@ArchivesStudio]

Hi. Can I add cream cheese on this recipe? Thank you so much!

[@Natalieskitchen]

Hi, yes you can :)

[@ArchivesStudio]

You’re so awesome Natalie, Thank you for your reply. Would you be able to tell me when should I add the Cream Cheese and weight please please ? ☺️☺️☺️

[@Natalieskitchen]

@@ArchivesStudio bring 250 g of cream cheese to room temperature , smooth it in a bowl with the help of a spatula so it's not a block . After you make the buttercream , at the end add the whole amount of the cream cheese and only fold it for a couple of seconds to only incorporate it . Note... Don't beat it for more than a couple of seconds as you will end up with a split buttercream . Hope this helps :)

[@RuanKotze-rr9us]

Hi can I use this buttercream on a Wedding cakes plzz or can I use wooden spoon margarine

[@Natalieskitchen]

Hi Yes you can use it on wedding cakes , just use 60g of water like mentioned in the description box below the video. I've made many layered cakes with this buttercream and it works awesome. As for the margarine, unfortunately I'm not familiar with using it.

[@shellamaxlifes6912]

can put inside refrigerator, use for next day..??

[@Natalieskitchen]

Yes you can but you have to bring it back to room temperature so it is workable consistency. Also you can leave the buttercream at room temperature after you make it for up to 2 days in a cool place, after that it needs to be refrigerated or frozen .

[@Cakehyderabad]

How many cupcakes can u make with this much buttercream? Same size and design as urs

[@Natalieskitchen]

24 cupcakes :)

[@ogechukwuokafor7472]

Hi, can I stencil on and with this buttercream; as the background and stencil pattern?

[@Natalieskitchen]

Hi ! Yes you can, if you’re using this buttercream on cake not cupcakes, either leave the buttercream at room temperature for couple of hours in an airtight container to get firmer a little bit or usually it’s easier to reduce the water content to 60g and you will have firmer buttercream. If using it on cupcake just use it as is and you can use it immediately.

[@ogechukwuokafor7472]

Ok. Thank you! ❤

[@s.o7896]

Could this work by dissolving the powdered sugar in warm heavy cream instead?

[@vivi-uz7qq]

i feel like i've seen this done before before, you probably could, it might even be more stable instead of water.

[@michellekemp3104]

Is this recipe suitable for making flowers on cupcakes or does it stay soft!!

[@Natalieskitchen]

Yes you can absolutely make flowers with this , use the 60g water method as mentioned in the description box below the video to make it easier for you . I've done it many times :)

[@RythmFamily.]

How to avoid butter smell after adding venila essence 😢

[@Chiabelss]

Hi how firm is the buttercream if the water is 60 g? I am making floral cupcakes and the buttercream has to be stable

[@Natalieskitchen]

Hi It is a pretty stable buttercream. Just leave it at room temperature after making it for an hour or so in an airtight container as it will stiffen and set more and then work with it. This is the only buttercream that I use to decorate my cakes and cupcakes :)

[@ummhamza09]

Hi, this looks really easy. Thank you for sharing. Could you tell me how many cupcakes this recipe could be used for, a simple swirl design?

[@Natalieskitchen]

You're welcome :) This recipe is enough for 12 cupcakes

[@maryvialva625]

Would it be able to crust

[@lauraguerrero3880]

Are you use the icing sugar or powdered sugar ….cause l have both but l don’t know which can l use

[@Natalieskitchen]

They should be the same but to make it easy for you , my package of sugar says icing sugar on it :)

[@sharonthompson5665]

I made a half batch today and there was still a gritty texture. It was also not as firm as yours. Do you have any clues as to what might have happened please?

[@Natalieskitchen]

-The water needs to be really boiling hot when added to the icing sugar so it melts it. -then this mixture needs to be cooled down completely before adding it to the butter. - you have to really whip it well after you drizzle the icing sugar mixture to the butter. - and if you leave the buttercream at room temperature in an airtight container for an hour or so it will firm up . You can also do it the day before. Hopefully those will help you :)

[@akosuapiesie3385]

Can I use margarine since butter is expensive in my area?

[@JustKayeToday]

You can, but it will alter the flavor and texture of the buttercream. If you are adding some flavor extracts the taste shouldn’t be as noticeable. The texture probably will be though. Margarine doesn’t hold its structure as well as butter in my opinion. I’d say give it a try - it doesn’t hurt to experiment and see what works for you.

[@erinigogibs785]

Does it work on flower Russian piping tips?

[@Natalieskitchen]

Yes but I would let the buttercream sit at room temperature covered for couple hours so it starts to set a little bit and then use it .

[@vinothinimanimaran1654]

I made this...but i feel like its too silky and buttery..do u know what was the mistake??

[@kajal230780]

Hi there, can I use milk in place of water…

[@Natalieskitchen]

Hi , yes you can :)

[@kayalvili7823]

My country weather is too hot so does it melts

[@Natalieskitchen]

Any buttercream won't hold too much hot weather, you need to keep your iced dessert refrigerated until last minute then :)

[@cousinmartin]

This is great because the buttercream frosting was always grainy-this method looks great but, just curious if anyone has tried hot milk or hot double cream/fresh cream instead of hot water ? Thank if you there may be a response.

[@Natalieskitchen]

Hi They all work but it won't make a difference in the taste. But feel free to use whichever you like :)

[@rasheedaholder3415]

Can i use alcohol in it?

[@Natalieskitchen]

Yes you can but you have to be really careful on how much you add . I wouldn't add more than 1-2 tablespoons of strong alcohol ( like whiskey or Bailey's) . If you add too much then the consistency of the buttercream will change or it may also split.

[@Nicaraz]

Hi can i put color paste on?

[@Natalieskitchen]

Yes , you can color this buttercream with gel food coloring.

[@Nicaraz]

Many thanks

[@sharifaiqbal186]

Hi Thanks for sharing. What is the reason to add water.

[@Natalieskitchen]

Hi , you’re welcome. The water is used so the sugar completely dissolves before adding it into the butter . This way you will have grain free and super smooth buttercream.

[@sharifaiqbal186]

@@Natalieskitchen Thank you for replying.

[@Natalieskitchen]

@@sharifaiqbal186 you’re welcome :)

[@bellayabes5155]

What if it’s still soupy after I mixed it for 10 minutes? 😢

[@Natalieskitchen]

Was your icing sugar mix still warm when you poured it into the butter?

[@bellayabes5155]

@@NatalieskitchenNo it wasn’t but ai just popped the bowl into the freezer for 10 minutes and re-mixed it so it worked out perfect!

[@CityGirl33]

First time to see this method- why boiling water ? To dissolve the sugar?

[@Natalieskitchen]

Yes to dissolve the sugar , so you can have a smooth and grain free buttercream .

[@imasocialbutterflful]

Can I use milk instead of water??

[@Natalieskitchen]

Yes you can buy it won't make a difference in the taste :)

[@podiwesta5986]

❤❤❤thanks 🇱🇰🇱🇰🌹🌷👍

[@Natalieskitchen]

You're welcome :)

[@sarafarhin4177]

Can I use salted butter?

[@Natalieskitchen]

You can, but the buttercream will taste saltier than normal ,if that's what you are looking for then use it ,if not then you have to use unsalted butter .

[@sadiakhann]

does this buttercream crust?

[@Natalieskitchen]

No it doesn't but it is very stable

[@sadiakhann]

@@Natalieskitchen that's awesome! I've been looking for a buttercream recipe that doesn't use egg whites and doesn't crust, thank you!

[@Natalieskitchen]

@@sadiakhann you're welcome :)

[@rasheedaholder3415]

I try the recipe it taste good but its not firm

[@Natalieskitchen]

Did you use 60g or 80g of water ? I mention it in the description box below the video. For cakes I use 60g of water and it works every time and it hardens very firmly, hope this helps :)

[@hanylynpenarejo1973]

Hiii, how long it last in the fridge?

[@Natalieskitchen]

Hi It lasts about a week in the fridge :)

[@TheDarkFallenAngel1]

How can I turn this into a chocolate buttercream?

[@Natalieskitchen]

You add cocoa powder to it , I have the recipe and method on my channel :) I left the link under this video in the description box

[@kellychin2895]

Hi! Do u think if I use milk instead of water will taste better?

[@Natalieskitchen]

Hi ! It’s not going to make much difference in the taste ,it tastes so good as is (buttery and delicious)

[@kellychin2895]

@@Natalieskitchen yes . Thank u so much for the recipes. I've been trying using the condensed milk but I dont like the taste of the condensed milk. I still prefer your method. 🙏 Have u ever try to crumb coat or do frosting on a layer cakes?

[@Natalieskitchen]

@@kellychin2895 yes you can use it on a cake and between the layers , just after you make the buttercream let it set at room temperature for couple of hours or even overnight so the butter starts to set a little bit and the buttercream is a bit firmer , then use it on your cake :)

[@stellabellening329]

How long can it last at room temperature?

[@Natalieskitchen]

It lasts up to 2 days at room temperature if stored in an air tight container and in a cool place , after that you have to refrigerate it or freeze it . It lasts about a week or so in the fridge or in the freezer for up to 2 months. If it’s on a cake or cupcakes I would refrigerate it and then take it out of the fridge couple of hours before serving so it comes to room temperature. Hope that helps :)

[@stellabellening329]

@@Natalieskitchen Thanks! 😊

[@Natalieskitchen]

@@stellabellening329 you’re welcome :)

[@vivianmeliani2055]

Hi ! Will this buttercream leave greasy feel on the mouth ?

[@Natalieskitchen]

It will leave a nice and buttery feeling in your mouth :)

[@vivianmeliani2055]

Thanks for replying! I am confuse right now wether to use swiss meringue buttercream or American buttercream. I am looking for a buttercream that is less sweet , stable at room temperature and easy to be colored . Which buttercream should i use ?

[@Natalieskitchen]

@@vivianmeliani2055 i totally understand you, this recipe tastes and feels exactly like swiss meringue buttercream and it is less sweet than traditional American buttercream . also this is easier to do than swiss meringue. try it and you won't be disappointed . hope this helps :)

[@vivianmeliani2055]

Thanks for replying ! I want to mix the cream with liquid food colorings , which buttercream is easier to mix and combine with the colors ?

[@Natalieskitchen]

@@vivianmeliani2055 both works the same but i don't recommend you using liquid food colorings to color your buttercream. 1- because you can't get dark colors using liquid coloring. 2- if you add too much then you will change the consistency of the buttercream and you don't want to have that. the best way to color buttercream is using gel food coloring. hope this helps you :)

[@healthyandhygeiniccooking7284]

Is it stable in hot weather

[@Natalieskitchen]

No it’s not . You can try and do my Swiss meringue buttercream which is more stable . But no buttercream will hold under hot weather as it has butter that will start to melt. But Swiss meringue buttercream is the better option.

[@nassarry]

HNY! Does this buttercream crust?

[@Natalieskitchen]

Happy new year This buttercream doesn't crust as it is not made with the traditional method of doing the American buttercream. This is so smooth and grain free . It does harden completely when refrigerated . I do have traditional way of doing the American buttercream on my channel which is crusting .

[@monykagarcia6521]

How many cups is 350 g powder sugar in cups???

[@Natalieskitchen]

Hi to be exact it will be 2 3/4 + 1 tablespoon but make sure to not pack the cups, loosely fill the cup and measure it . but if you have a scale it will be the best for measuring :)

[@monykagarcia6521]

@@Natalieskitchen thank you so much I can't wait to try this buttercream it loos delicious 😋

[@Natalieskitchen]

@@monykagarcia6521 you're welcome :)

[@user-wn5lh3dg6d]

а где же русский перевод😮???

[@shaguftaskitchen51578]

Please please like me thanks you ❤your recipe very tasty so yummy ilke ❤

[@ОксанаИванова-ю7ь]

Мне кажется ,что очень жирно ,когда столько масла.

[@user-wn5lh3dg6d]

найдите переводчика😂😂😂

[@SparkyOne549]

American buttercream frosting, with metric measurements. False advertising.

[@A.E-o9w]

what do you mean false advertising? It IS American Buttercream, but her creaming method is different and the ration of butter to sugar is different than standard American Buttercream. and as the title says, it IS waaaay less sweet and less gritty than the standard ABC. so where's the "false" adv?

[@MemoirofaKitchenGirl]

Entitled much!

[@noneya11]

Every baker should own a scale. The metric measurements are a blessing.

[@wanjirumwangi8010]

You're a typical American, so entitled! Metric measurements is the most accurate and easiest method in baking.

[@ruthmoralez1490]

Can I use heavy cream instead of water ???

[@Natalieskitchen]

I don't recommend it because you will beat this buttercream for a long time and it is not recommended to overwhip Heavy cream :)

[@THB_M888]

Can I use cream instead of water?

[@chunchunnewmai6219]

Can i use salted butter?

[@Natalieskitchen]

The taste of the buttercream will be more on the salty side, if that's what you are looking for then go for it :)

[@shawniekc]

Ia this a stable buttercream? Does it crust?

[@Natalieskitchen]

It doesn't crust but yes it is stable :)