I hate American Buttercream…so I invented a new frosting

IDO UDO
Published on Aug 30, 2022
My new American Buttercream uses less powdered sugar than traditional recipes, resulting in a smoother, less gritty frosting. RECIPE 👇🏼

🧁 RECIPE (for detailed written instructions, see the Cakeculator link, above.)
For 3 cups
1 1/2 cups (340g) unsalted butter, softened slightly
2/3 cups (208g) light corn syrup*
1 1/4 cups (141g) powdered sugar (unsifted ok)**
1/8 teaspoon salt (to taste, start with a pinch)
1 teaspoons vanilla extract

*I use Karo light corn syrup, a syrup of sugars (glucose + maltose) derived from corn. The "light" is just an indication of the color of the syrup (not the sweetness.) You'll probably be able to substitute other syrups here if you like, but corn syrup is a flavorless option that allows us to customize this recipe for different flavors later on. If you sub something else, know that corn syrup is less sweet than most other baking sugars. You'll likely have to use less than what I've written in this recipe.

**This is a little over the maximum amount of sugar that will dissolve in the water contained in the butter. If you want less sweet buttercream, use less. If you want a stiffer consistency or sweeter buttercream, use more. Just know the more you add, the more grainy the finished buttercream will be. Don't worry, though; it will still be light years smoother than a traditional American buttercream.

⭐️ If you need another quantity of frosting, please go to my Cakeculator and select "American Dreamy Buttercream" for the frosting. I have multiple sizes of this recipe.
https://cakeculator.sugarologie.com/

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Happy baking, friends ♥️
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