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 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!

THIS RECIPE IS GOLD !! AWESOME !! THANK YOU !! NO GRAIN ,, SMOOTH !!"

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

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

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 ❤️❤️❤️

Love you add troubleshooting and how to fix it. Thanks

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

I love your lightly sweet buttercream frosting recipe, it's definitely a keeper!

I've been looking for a recipe like this. Thank you!!! God bless!

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!

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

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

I tried this recipe today and it came out amazingly ❤

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!

Thank you for creating and sharing this wonderful frosting! I have made it 4 times now, and it came out perfect each time. Everyone raves about how good it is. ❤

This looks brilliant. I stopped icing cakes ages ago cos it made them too sweet but, will definitely try this as it looks fantastic. Love to hear the kiwi accent an a cooking video. Makes me proud e hoa. 😊

Looks delish! I’ve never been a buttercream fan. Too thick and greasy. This looks much more palatable. Thank you for this recipe. ❤