This Not So Sweet Buttercream is a perfect balance between American buttercream and cream cheese frosting, offering a light, stable, and versatile frosting option. With just the right amount of sweetness and two secret ingredients—meringue powder and cornstarch—this buttercream is silky smooth, easy to work with, and perfect for cakes, cupcakes, and cookies.
Why You’ll Love This Recipe
- Less sweet than traditional buttercream – A milder flavor for those who prefer balanced sweetness.
- Stable and easy to pipe – Thanks to meringue powder and cornstarch, this frosting holds its shape beautifully.
- Creamy and smooth – A blend of butter and cream cheese creates a silky, velvety texture.
- Customizable – Easily flavored with extracts, fruit powders, caramel, or peanut butter.
- Perfect for decorating – Works great for cakes, cupcakes, cookies, and fillings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- ½ cup unsalted butter (room temperature)
- 4 ounces full-fat cream cheese (room temperature)
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar (sifted)
- 1 tablespoon meringue powder (Wilton brand recommended)
- 2 tablespoons cornstarch
Directions
Prepare the Dry Ingredients
- In a medium-sized bowl, sift together the powdered sugar, meringue powder, and cornstarch. Set aside.
Beat the Butter and Cream Cheese
- In a stand mixer with a paddle attachment (or using a hand mixer), beat the unsalted butter and cream cheese on medium speed for 3-5 minutes until light and fluffy.
Add Vanilla and Sugar Mixture
- Add the vanilla extract and mix until well incorporated.
- Reduce speed to low and gradually add the powdered sugar mixture one cup at a time, scraping the sides of the bowl between additions.
Final Mixing
- Once all the sugar mixture is incorporated, turn the mixer to medium-high speed and beat for 30-45 seconds to aerate the frosting.
Your Buttercream is Ready!
- Use immediately for piping, frosting, or filling, or follow storage instructions below.
Servings and Timing
- Servings: Makes enough to frost 12 cupcakes or a single-layer 8-inch cake
- Preparation Time: 10 minutes
- Total Time: 10 minutes
Variations
- Fruity Buttercream – Add 2 tablespoons of freeze-dried fruit powder for a naturally flavored frosting.
- Caramel Buttercream – Beat in 1-3 tablespoons of jarred caramel at the end.
- Peanut Butter Buttercream – Add 1-3 tablespoons of peanut butter for a nutty twist.
- Flavored Extracts – Try almond, maple, coconut, or mint extract for a unique taste.
Storage & Reheating
- Refrigeration – Store in an airtight container or piping bag for up to 7 days.
- Freezing – Freeze for up to 3 months in an airtight container.
- Reusing – Let chilled or frozen buttercream come to room temperature, then rewhip for 3-4 minutes to restore fluffiness.
Troubleshooting Your Buttercream
- Too Thin? Add more powdered sugar, 2 tablespoons at a time.
- Too Thick? Add 1 tablespoon of heavy whipping cream at a time.
- Too Airy? Gently fold the buttercream with a silicone spatula to release air bubbles.
- Too Dense? Beat on high speed for 1 minute to aerate.
- Too Warm? Chill in the refrigerator for 15 minutes, then rewhip.
How Much Buttercream Do I Need?
- 12 cupcakes – 1 batch
- 24 cupcakes – 2 batches
- 6-inch layer cake – 1 batch
- 8-inch layer cake – 2 batches
- 9×13 sheet cake – 2 batches
- Filling for 48 macarons – 1 batch
FAQs
1. Can I make this buttercream dairy-free?
Yes! Use vegan butter and dairy-free cream cheese.
2. What does meringue powder do?
It helps stabilize the frosting, making it smoother and firmer for piping.
3. Why is cornstarch included?
Cornstarch absorbs excess moisture, making the buttercream lighter and more stable.
4. Can I color this buttercream?
Yes! Add gel food coloring after the vanilla extract for vibrant colors.
5. Can I use salted butter?
Yes, but reduce or omit the added salt in your recipe.
6. How long does this buttercream hold its shape?
It stays firm for hours at room temperature and holds up well for piping.
7. What’s the best way to apply it to a cake?
Use a piping bag for smooth application or an offset spatula for spreading.
8. Can I use this for a wedding cake?
Yes! It’s stable and easy to work with, making it perfect for special occasions.
9. Can I add cocoa powder for a chocolate version?
Yes! Add ¼ cup cocoa powder for a rich chocolate buttercream.
10. Can I use this buttercream under fondant?
Yes! It creates a smooth base for fondant-covered cakes.
Conclusion
This Not So Sweet Buttercream is the perfect light, creamy, and stable frosting for cakes, cupcakes, and cookies. With a balanced sweetness and silky texture, it’s an ideal alternative to traditional buttercream. Whether you’re decorating a cake or piping onto cupcakes, this easy 10-minute recipe is a must-try for any baker!
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A Not So Sweet Buttercream
- Total Time: 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Not So Sweet Buttercream is a perfectly balanced frosting, combining the richness of cream cheese with the stability of buttercream. With less sweetness than traditional American buttercream, this frosting is smooth, velvety, and easy to pipe. It’s ideal for cakes, cupcakes, macarons, and more!
Ingredients
- 1/2 cup unsalted butter, room temperature
- 4 oz full-fat cream cheese, softened
- 1 tsp vanilla extract (pure)
- 2 cups powdered sugar
- 1 tbsp meringue powder (Wilton brand recommended)
- 2 tbsp cornstarch
Instructions
- Sift the Dry Ingredients – In a bowl, sift together powdered sugar, meringue powder, and cornstarch. Set aside.
- Cream the Butter & Cream Cheese – In a stand mixer (or with a hand mixer), beat butter and cream cheese on medium speed for 3-5 minutes, until light and fluffy.
- Add Vanilla Extract – Mix in vanilla extract until well combined. (Add gel food coloring at this stage if desired.)
- Incorporate the Sugar Mixture – On low speed, gradually mix in the powdered sugar blend, one cup at a time, scraping the bowl in between.
- Whip to Perfection – Once fully mixed, turn the mixer to medium-high speed and beat for 30-45 seconds, until smooth and fluffy.
- Prep Time: 10 minutes
- Category: Dessert, Frosting
- Method: Mixing
- Cuisine: American
