The best buttercream with a mystery ingredient ( video tutorial )

Hello, gourmets,
The buttercream recipe is an item that you appreciate a lot so today I propose you a new buttercream recipe, a variant of the American version that will be a new alternative in your cake design recipes.
I find it incredible by its simplicity to make, that it takes 4 ingredients that we usually have in our cupboards for all self-respecting pastry chefs ūüėāūüėā, quick to make and I think it's unstoppable.
The addition of the liquid cream will make your butter cream smoother and silkier.
Below you will find a tutorial of this buttercream.





  • Butter 454 g
  • icing sugar 612 g¬†
  • Liquid cream 50 ml¬†
  • Vanilla extract 1 tablespoon¬†

Steps to follow:

1. Whisk the butter until soft and smooth. Sift the sugar to avoid lumps.
2. Add the powdered sugar little by little and mix on low speed.
Once the butter and powdered sugar are completely mixed. Whisk at medium speed for 6-7 minutes.

3. Add the fresh cream + vanilla extract and whip the mixed cream again at low speed until a homogeneous cream is obtained.

Whisk until creamy, once everything is incorporated, mix at medium speed until smooth and creamy.

If the frosting is too thick, add extra cream (1 tablespoon at a time). If the icing is too thin, add more powdered sugar (a quarter cup at a time).
6 If you plan to colour the buttercream, add the food colouring gel once the icing is completely made and beat at low temperature until it reaches the desired colour.


  • Get your butter out 30 minutes or an hour beforehand so that it is softened.
  • Some people add powdered milk, but I've never tested it. I think it makes him look firmer.
  • If you're frosting a cake, it's important to mix the buttercream at the lowest speed at the end of the process for a few minutes to remove any extra air, or you can stir the frosting in a bowl with a Maryse (rubber spatula), pushing it from side to side to get rid of air bubbles, which will make it easier to get smooth sides on your cake!
  • It takes 1 1/2 batches of icing to stack and frost a seven or eight inch cake.
  • When you are ready to use chilled or frozen buttercream, simply take it out of the refrigerator or freezer.
  • Once the buttercream has reached room temperature, it will probably be riddled with¬†tiny air bubbles¬†! Don't panic, you can get your frosting back to a smooth, silky consistency. Simply mix it at low speed with a robot or by hand with a maryse (a rubber spatula).
  • This type of cream tends to dry out and develop a crust over time.¬†If you prepare your cream in advance, it should be stirred again briefly before use.
  • This cream is perfect to decorate your cupcakes, cakes and to fill a layer cake. Make it with each batch of buttercream, to easily get super smooth sides on your cake.


  • Can be stored in an airtight container for up to 1 month in the refrigerator and up to 3 months in the freezer.
  • Can be stored at room temperature for up to 2 days. Butter will do its job as a preservative.

American Buttercream Recipe Tutorial 

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