If you hate regular BUTTERCREAM FROSTING, this less-sweet, silky smooth recipe will change your mind

This week's silky smooth, not too sweet American buttercream frosting recipe is probably my favourite out of all the American style buttercream recipes I've shared! I find most traditional recipes a little too sweet, as they usually use double the amount of powdered sugar to butter (in grams). This recipe uses an almost 1:1 ratio of powdered sugar to butter (in grams), and the addition of a decent amount of cream helps to dissolve the sugar crystals and provides extra stability to the frosting (as opposed to using milk or water). This does however mean that it is not a crusting buttercream, so just keep that in mind if you specifically need a crusting buttercream :). Hope you all enjoy it just as much as I do :D get the full written recipe here: cakesbymk.com/recipe/silky-smooth-buttercream-fros…

Replacing some of the icing sugar with corn starch has always worked well for me. Icing sugar is corn starch and fine sugar. The corn starch alone thickens the buttercream without the excessive sweetness.

I’m American and I dislike overly sweet frostings. My kids also avoid the over sweet and will only eat the cakes that I make. I’m going to try this recipe - it looks yummy!! And I love a good buttercream frosting but most are wayyyy too sweet. Thank you for sharing ❤

I am an American and have always despised Buttercream frosting, I was that little kid at friends bday party 's who would be peeling off the Godawful pink and blue frostings they were so gross and gave me awful headaches. As an adult I always stuck with ganache and or whipped cream for frosting. It's nice to know that there is a potential buttercream recipe that I might be able to tolerate. Kudos to your inventiveness!

Someone made this cream on their cupcakes and it tasted exactly like Swiss meringue buttercream but I could’ve believe it was this recipe. So silky and smooth and just tasted divine

So glad to find a "less sweet" recipe! Thanks MK!

THANK YOU🎉 These are recipes you have to pay for. So thank you❤

This is something that I have been needing since forever! Thank you

I tried this recipe today and it came out amazingly ❤

The icing looks so good thank you MK for the lovely recipes God bless you ❤️🙏

Love you add troubleshooting and how to fix it. Thanks

I'm making buttercream now from a different recipe using your technique and adding cornstarch like someone here mentioned. Wow what an improvement! 😋 Light and not too sweet ❤️❤️❤️

Humidity slso plays a part in the end result. On humid days you won’t need as much liquid

I made that white cake and the buttercream- both were wonderful. Cake release works well too. Thanks.

This is ingenious. I remember I got fed up quite a few years back with the consistency of my buttercream and started adding miniscule quantities of milk. It never seemed enough, so I ended up using quite a lot. But I was also anxious it might backfire and fall apart. Whipping cream sounds like a winner!

I appreciate how you explain the details of how each ingredient and temperature etc. affects the end consistency.

Hey thank yo for this video, and I'm baking my first cake this weekend!!

Thanks for sharing this recipe

Hola MK se ve súper deli esa crema de mantequilla, tiene una textura de lujo. Gracias mil por compartir. Saludos desde Panamá

Thank you so much. I am always playing stop and go when adding icing sugar, trying to get it 'not too sweet' but still frosting consistency. The room temp cream sounds like the ideal way of getting helping the icing sugar to dissolve. Plus mix mix mix!