The only American Buttercream I use

Go here to get the full recipe written out plus all my tips for this frosting👇🏼

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[Sugarologie]

Makes 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 teaspoon vanilla extract

Go here to get the full recipe written out plus all my tips for this frosting👇🏼


I use Karo light corn syrup, a syrup of sugars (glucose + maltose) derived from corn. (High fructose syrup, the other kind of corn syrup that has an undeserved bad reputation, is another type of product and not what I’m using here.) 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.

[jarrodwb]

This buttercream is a MASTERPIECE. I kid you not, I have given your recipe out (and told people to subscribe to your fabulous channel) about fifteen times in the past month because every time I bring a cake with this frosting, they say it is the best they have ever tasted! 🥳 THANK YOU SO MUCH FOR YOUR EFFORTS! 💖

[kirlethay]

i had to think of the Name as 'american butterdream' instead of 'american dreamy buttercream'

[shortstuff]

I’ve never had American buttercream that feels salty or sandy. I can’t even imagine that texture lol

[Julie-jinj]

BEST frosting recipe EVER! I used glucose syrup and took the time to completely emulsify…. The result was a velvety texture with a perfect level of sweetness. I used two sticks unsalted European butter and one stick salted…. Plus pure Madagascar vanilla extract…. Absolutely beautiful to pipe with, also!

[lisagooden]

Baking is so scientific
Thank you I love all your videos

[anachronismboy]

im not gonna lie, i kinda like when the frosting sits out and develops a small crust/small bits become crunchy

[catherinegill]

I just used your recipe for a baby shower cake and it was so easy to make and frost the cake with. And everyone at the party loved the taste and texture, even the kids that were there. THANK YOU!

[yasminnies.]

Thank you so much for your hard work! I have to say that with all your recipes and testing it makes me want to start using buttercream to frost my cakes hahaha

[bish_puddin]

I’m gonna try this and if I love it I’ll have to buy cases of corn syrup since I use it to make fondant and modeling chocolate as well. Really a key ingredient for a baker. I find when I add less sugar to my AB or when I make Swiss Meringue Buttercream, it comes out tasting too buttery and I end up adding more powdered sugar. I think I just have a major sweet tooth

[kennethmaese]

Wow! This should be the new standard for American buttercream 😊

[ButacuPpucatuB]

Thank you so much!!!! I’ve been crying over how sandy things are. I thought I was under mixing. Your explanation was so clear and comforting.

[mynameisjeff]

I just started melting down my powdered sugar because like you I hated and still hate American buttercreams for their texture and taste but this looks so much simpler!! Thank u

[windyhawthorn]

Honestly I never had a problem with my buttercream being gritty.

[joniwille]

I was able to sup the light corn syrup with agave and it came out really nice.

[salihashahid]

Thank you so much. This video gave me a new perspective on things.

[mazzyg]

I love hearing a bit about the science behind it all!

[jojo-bo]

I love this! I agree with the fact that you find the classic to grainy, I hate that type to the point I scrape it off any cupcake/cake it’s on or even avoid some sweets. I adore this idea 🤩🤩

[Thevoidcallsme]

I like the sandy texture peraonally but this looks absolutely divine

[KCCAT]

I was never really a fan of buttercream because the recipes that I seen for it had me pouring all that sugar in it and when I tried it it was just so damn sweet it made my teeth fall out. But now I'm learning that there are other ways of making buttercream that aren't as sweet, sickly sweet I should say, as the ones that I've seen in the past. Keep educating I'm learning.