This post contains affiliate links; I earn commission on purchases.
Buttercream frosting is one of those things that is either too sweet or it’s perfect. There is no in-between. I am no expert on the many types of buttercream frosting. But I do know what kinds of frosting I do not like: Overly sweet frosting. It always seemed to make the cake too sweet. This recipe, as I have found, is ideal for sweet cakes. It is just a basic American Buttercream.
Now it doesn’t have a story other than every time you make it, it will be slightly different.
This recipe was a two take wonder to create. I took a basic recipe I found online years ago and made little tweaks and within two tries of making it, I had it down pat.
As is often the case with older recipes, it depends on the weather that’s the main secret to the perfect buttercream. But the end product should be like thick whipped cream.
This frosting recipe makes frosting cake incredibly easy as well. The fluffiness doesn’t deflate when you spread it for a layer between cakes, and it still holds its texture.
Recipe Card
Old Fashioned Buttercream Frosting
Description
Basic, not too sweet America Buttercream Frosting.
Ingredients
Instructions
-
Place butter in bowl of stand mixer fixed with paddle attachment and beat on low to medium low until smooth, about 3 minutes
-
Begin adding the powdered sugar, a half cup at a time keeping the mixer at the same low speed. Once about ⅓ of the sugar is incorporated, stop the mixer and scrape the bowl with a silicone spatula. Return the mixer to the same speed and add about ¼ of the cream, mixing until incorporated.
-
Continue slowly mixing, repeating step 2, until most of the sugar and cream is incorporated.
-
Add the vanilla and salt, mix again and add the remaining sugar and cream. Continue mixing on medium low for 5 to 10 min at least, adding the food coloring about halfway through. The frosting will be light, creamy and fluffy when it is done.
-
Store frosting tightly covered at room temperature for up to 24 hrs or refrigerate it for up to a week. Bring the frosting to room temperature before using.
This simple, not too sweet American buttercream adds an old school flare to any confection. As someone who doesn’t enjoy the film that a lot of handmade frostings leave on the tongue, I have found that this recipe doesn’t do that unless you eat a lot of it. I especially like it on my Aunt’s hummingbird cake or my strawberry cake.
Handpicked Recipes
Old Fashioned Buttercream Frosting
Basic, not too sweet America Buttercream Frosting.
Ingredients
Instructions
-
Place butter in bowl of stand mixer fixed with paddle attachment and beat on low to medium low until smooth, about 3 minutes
-
Begin adding the powdered sugar, a half cup at a time keeping the mixer at the same low speed. Once about ⅓ of the sugar is incorporated, stop the mixer and scrape the bowl with a silicone spatula. Return the mixer to the same speed and add about ¼ of the cream, mixing until incorporated.
-
Continue slowly mixing, repeating step 2, until most of the sugar and cream is incorporated.
-
Add the vanilla and salt, mix again and add the remaining sugar and cream. Continue mixing on medium low for 5 to 10 min at least, adding the food coloring about halfway through. The frosting will be light, creamy and fluffy when it is done.
-
Store frosting tightly covered at room temperature for up to 24 hrs or refrigerate it for up to a week. Bring the frosting to room temperature before using.
Leave a Comment