Hybrid Vanilla American Buttercream
Look no further because this is the only vanilla frosting recipe you will ever need! My Hybrid Vanilla American Buttercream is the BEST buttercream recipe that is ultra creamy, silky smooth and full of delicious vanilla flavor. It has no grit whatsoever and it is not too sweet with half of the amount of sugar compared to most buttercream recipes. The method is a hybrid of American buttercream and Ermine frosting (also called German frosting) that uses ingredients that cross over both of them, but in different proportions. It is as smooth as Swiss Meringue Buttercream, yet so much easier to make without any egg whites. Once you try this life-changing frosting, you will never go back! I've used it on my Best Moist Chocolate Cupcakes pictured below. If you love making different types of frostings, check out my Best Chocolate Frosting recipe which is based on chocolate ganache, and then also my very popular Chocolate Fudge Frosting that has a soft fudgy melting quality. I pair those frostings with my BEST Moist Chocolate Cake recipe, and this Chocolate Buttercream goes with my Best Vanilla Cupcake recipe.
WHY THIS RECIPE WORKS
- Easy to make - this vanilla buttercream frosting is SO EASY to make just like traditional American buttercream and there's no boiled sugar syrups or whipping egg whites involved.
- Simple ingredients - this recipe uses just 4 simple ingredients that you likely have on hand already.
- Flour power - the wheat proteins in flour act as powerful binders, thickeners and emulsifiers that help stabilize the frosting. A smooth emulsion is the key to a creamy texture that melts in your mouth rather than leaving a greasy, slick mouthfeel.
- Ultra silky smooth texture - this is the creamiest buttercream that is just as silky as Swiss Meringue Buttercream, yet lighter on the palate and not as heavy.
- Thick and spreadable - the consistency is thick enough to get good coverage on cakes and stable enough for layering and decorating.
- Great for piping - this buttercream pipes beautifully! It holds shape so nicely and is stable even in warmer conditions. It doesn't weep under the warmth of my hand when I'm doing a lot of piping for intricate decorations.
- No crust - this buttercream doesn't form a crust. It stays silky smooth and creamy even when left out or refrigerated.
- Not too sweet - the best part about this vanilla buttercream is that it is not too sweet and at all with almost half the amount of sugar compared to traditional American buttercream.
WHY IS HYBRID BUTTERCREAM BETTER THAN AMERICAN BUTTERCREAM?
Although American buttercream (also referred to as ABC) is among the most common and arguably the easiest of frostings, the issue is with its texture and sweetness level. Many people (including myself) find American buttercream to have a gritty or sandy mouthfeel because of the high quantity of undissolved sugar, which in turn causes it to be far too sweet. Typical ABC ingredients include butter, powdered sugar, milk or cream and flavorings. The amount of powdered sugar (also called icing sugar or confectioner's sugar) required to give volume add bulk to the frosting is very high. Otherwise, you would just be spreading pure butter onto your cake. Since the amount of liquid that ABC can accommodate is very low, it often feels very dense and heavy which I find unappetizing. You cannot add a lot of liquid because it will break the butter emulsion and cause the frosting to separate.,
My hybrid buttercream uses a different technique where you dissolve powdered sugar in warm milk and heat it gently with some flour to thicken and stabilize the syrup before adding it to the butter. Flour acts as a binder and emulsifier to ensure the butter and sugar syrup blend evenly together and emulsify. The result is an ultra smooth and very creamy buttercream that has zero grit. The powdered sugar is undetected.
WHAT IS THE DIFFERENCE BETWEEN HYBRID BUTTERCREAM AND ERMINE FROSTING
Ermine frosting is another smooth and creamy variation that involves adding a cooled, thick flour paste to whipped butter and sugar. You heat a combination of milk, sugar and flour until it boils and thickens, then let it cool completely until it forms a gel. You then mix this paste into butter until it is fluffy. It uses more flour than my hybrid frosting and isn't quite as silky. I also find that you can taste some of the flour in Ermine frosting even when it is cooked out.
INGREDIENTS FOR HYBRID VANILLA AMERICAN BUTTERCREAM
- Unsalted butter - it's important to use unsalted butter for vanilla buttercream to give a nice creamy flavor, and this way you can control the salt.
- Powdered sugar - you'll need powdered sugar (also called icing sugar or confectioner's sugar) and it is often very lumpy so I always recommend sifting it before using it.
- Milk - you need whole milk or 2% milk.
- Pure vanilla extract - vanilla is essential as it is the main flavor against the buttery notes. I love this Madagascar Bourbon Vanilla extract.
- Salt - even though I suggest unsalted butter, that doesn't mean salt isn't important. Salt is SO important in baking, and especially in chocolate recipes!
- Meringue powder - this is an optional ingredient and not necessary for this recipe to work. However, for extra stability in hot climates, or if you are making a lot of small intricate piped decorations for a stacked cake, I can recommend adding a little meringue powder at the end. The additional protein will bind moisture and help with further emulsification.
STEP BY STEP INSTRUCTIONS
- STEP 1). Make the hot sugar slurry. Combine powdered sugar and flour in a 1 quart saucepan and whisk to blend evenly and break up any lumps. Slowly pour in milk while whisking then place the pan over medium-low heat and continue whisking until sugar dissolves and mixture thickens slightly. Do not boil. It will get quite hot and you will see some small bubbles forming around the edges of the pan as it almost simmers and that is your sign to turn off the heat. It will take about 5 minutes. It should be thick enough that you are able to draw a defined line across the mixture coated over the back of a spoon with your finger.
- STEP 2). Cool. Pour it out into a clean bowl and refrigerate until cool. It should not be cold, but it should not be hot. It should be at room temperature.
- STEP 3). Whip butter. Place butter in the bowl of an electric stand mixer and whip for 10 minutes on medium-high speed until very pale and creamy, almost white. Stop several times during mixing to scrape down the sides and around the bottom of the bowl so that all of the butter is evenly incorporated.
- STEP 4). Mix in sugar slurry. Very slowly drizzle the cooled sugar mixture into the whipped butter in 5 or 6 additions while whipping on medium speed. I like to pour it in near the side of the bowl so it hits the bottom of the bowl and incorporates thoroughly instead of hitting the whip attachment and spraying everywhere. Stop to scrape down the sides of the bowl periodically. After about 5 minutes, it should appear very thick, fluffy, pale and creamy. Mix in vanilla and salt.
- STEP 5). Enjoy! You can use it immediately or cover the bowl if using within an hour or two. You can also add meringue powder at this stage after you mix in all of the sugar syrup if desired for increased stability.
EXPERT BAKING TIPS FOR THE BEST AMERICAN BUTTERCREAM
- Use soft butter. Your butter should be soft enough that you can easily press your finger into it. It should not be melted or greasy/weeping. At this stage, it whips the most efficiently with the sugar to make it nice and fluffy.
- Whip the butter for at least 10 minutes before adding the other ingredients. I know it seems excessive, but it makes all the difference. You will see the change in color and consistency of the butter after whipping for this amount of time. It turns nearly white and becomes so silky from all of the air incorporated into it.
- Sift the icing sugar. Powdered sugar is often very lumpy and I recommend sifting the icing sugar.
- Do not boil the milk mixture. This hybrid recipe only uses enough flour to thicken and emulsify the buttercream, but it is not enough to stabilize the syrup and guard against curdling from high heat so be cautious not to over-heat the milk mixture.
- Add the syrup slowly. The key to forming any emulsion is gradual introductions. This frosting is a water-in-oil emulsion and emulsions and break or split if the water and fat phases do not blend evenly. In order to ensure the syrup incorporates into a smooth emulsion within the whipped butter, it is important to add it gradually while mixing on high speed.
- Don't stop mixing. To create the smoothest texture, it is important to continuously mix on medium to high speed while adding the syrup to physically force the emulsion to form and push the water phase into the fat phase.
RECIPE FAQ
Yes, unfortunately powdered sugar is fully of pesky lumps. If yours isn't lumpy, feel free to use it directly in the frosting.
Yes, you can freeze hybrid buttercream frosting if you cover it well, however the texture once thawed does change and it will appear less smooth and more airy.
Yes! This buttercream pipes like a dream! It holds its shape very well and is great for decorating and piping roses.
This hybrid American buttercream is thick and very stable. I have had it in direct sunlight on a warm day and it help up nicely. As with any buttercream, however, it will melt in very hot climates.
How 'bout some cake for that frosting?
Here are some delicious cake recipes:
Practice your piping:
These cupcake recipes are great to pair with this frosting:
Video
BEST Hybrid Vanilla American Buttercream (no grit, not too sweet)
Ingredients
- 1 ¼ cups (150g) powdered sugar
- 1 tablespoon (8g) all-purpose flour
- ⅓ cup (80ml) whole milk
- 1 cup (227g) unsalted butter, softened
- 1 teaspoon (5ml) pure vanilla extract
- ⅛ teaspoon salt
Optional:
- 2 teaspoon meringue powder
Instructions
- Ensure butter is softened at room temperature. It should be soft enough that you can easily press your finger into it, but not so soft that it appears shiny and greasy.
- Combine powdered sugar and flour in a 1 quart saucepan and whisk to blend evenly and break up any lumps. Slowly pour in milk while whisking then place the pan over medium-low heat and continue whisking until sugar dissolves and mixture thickens slightly. Do not boil. It will get quite hot and you will see some small bubbles forming around the edges of the pan as it almost simmers and that is your sign to turn off the heat. It will take about 5 minutes. It should be thick enough that you are able to draw a defined line across the mixture coated over the back of a spoon with your finger. Pour it out into a clean bowl and refrigerate until cool. It should not be cold, but it should not be hot. It should be at room temperature.
- Place butter in the bowl of an electric stand mixer and whip for 10 minutes on medium-high speed until very pale and creamy, almost white. Stop several times during mixing to scrape down the sides and around the bottom of the bowl so that all of the butter is evenly incorporated.
- Very slowly drizzle the cooled sugar mixture into the whipped butter in 5 or 6 additions while whipping on medium speed. I like to pour it in near the side of the bowl so it hits the bottom of the bowl and incorporates thoroughly instead of hitting the whip attachment and spraying everywhere. Stop to scrape down the sides of the bowl periodically. After about 5 minutes, it should appear very thick, fluffy, pale and creamy. Mix in vanilla and salt.
- You can use it immediately or cover the bowl if using within an hour or two. You can also add meringue powder at this stage after you mix in all of the sugar syrup if desired for increased stability.
Hi Christina! I'm making a friend's wedding cake that will need to hold up outside on a warm summer night for a couple of hours. Do you think this icing would be more stable than a stabilized whipped cream? I don't want it to be very sweet! Thank you!
Hi Eden! Yes, it would be more stable.
hey! i'm wondering how this compares to ermine frosting in terms of flavour and consistency? thanks 🙂
Hi Tini! There is less flour so you don't taste the flour as much in the final frosting. I also find Ermine frosting less silky than this one.
Hi! This recipe looks amazing. Is there any way to make it gluten free? Thanks
Hi Sara! Sorry I haven't tested it with gluten free substitutions.
Hello Christina! Thank you so much for sharing your recipe and all your knowledge! Can't wait to try it out! I normally use cream cheese frosting for my cakes. Could this hybrid buttercream recipe, could it be used as base and just add some cream cheese? Trying to take advantage of its stabilization.
TIA for your response!
Hi Adriana! I haven't tested that so not sure of the outcome.
Would this be the best buttercream for layering a birthday cake and covering it? For a cake that will be standing for a couple of hours.
Also, how much meringue powder would you add?
Is there a better buttercream recupe if this one isn't suitable?
Hi Debbie! Yes this frosting would work well for that application. 2 tsp of meringue powder if you want more stability.
Will it change the texture if you just put the cake in the fridge overnight and not the freezer? Does the buttercream harden and hold fondant decorations put on the side of a cake? Thanks!
I have this same question!?
Hi Sandy! It will firm up but it won't be rock hard in the fridge. It should hold decorations.
Hello Christina, thank you for sharing your recipe. Is this recipe sufficient to coat and layer a 7 inch one tier cake?
It makes 3 cups according to her recipe. Will you be layering two breads, three breads, filling other than buttercream? My guess is 3 cups is not enough .
Hi Imataz! Yes, it should be sufficient.
Does this buttercream dry hardened or will it smear a plastic individual cookie bag when used piped onto a cookie?
Hi Nechama! No, it will not dry hard.
Awesome recipe! Is this considered shelf stable like an American buttercream or does it have to be refrigerated? Cottage baker 😉
Hello can’t wait to try this recipe .. when do we add the salt and vanilla ?
Hi Wendy! At the end of step 4.
Hi Kylie! It should be ok at room temp for up to 2 days.
Is there a way to make it gluten free ?
I have the same question, would love to find out if we can make this stabilized buttercream gf!
Hi Ayesha! Sorry I have not tested the recipe with GF substitutions.
Hi Joanna! Sorry, I haven't tested the recipe with gluten free substitutions.
I don’t see in the directions where you add the salt or vanilla. Did I miss something?
For instruction 2, can we just leave it out until it reaches room temp? It will eventually get cold if we put it in the fridge.
Hi GiGi! Yes you can.
Is this like ermine fristing?
Hi Dada! It is different than Ermine frosting as it uses less flour, so you don't taste the flour as much in the final frosting. I also find it Ermine frosting less silky than this one. You don't make a thick flour paste.
If you add meringue powder, will it be as stable as SMBC?
Hi Tilly! Yes it will.
Can this be gluten free?
Hi Nikki! Sorry I haven't tested this recipe with gluten free ingredients/substitutions.
I don't understand what you mean by this sentence. It should be thick enough that you are able to defined line across the mixture coated over the back of a spoon.
Hi Kay! I meant to say you should be able to draw a defined line across the mixture coated over the back of a spoon with your finger. See video for example.
She means, when you stick a spoon in the mixture. Flip the spoon over, draw a like with your finger like you’re going to taste test it. If the line remains. Good to go. If it’s overly runny, then that line would not remain. Google to see it in images.
Buenas tardes. Muchas gracias por la receta. Me gustaría saber por favor, si esta crema sirve para cubrir pasteles altos de varios pisos y si permite trabajar con boquillas. Y también si se puede guardar en la refrigeradora. Muchas gracias ☺️
Hi Lucy! Yes it can. It can also be stored in the fridge.
With this using fresh milk, although heating it, will it still hold at moderate room temperature for a few hours
Hi Rols! Yes it will.
Can you make this far in advance, like days, stored at room temp?
Hi Gail! Yes you can. It should be ok 1-2 days at room temp.
Can this recipe be doubled or tripled successfully?
Hi Melissa! Yes it can.
Hi! Can I make this the day before I need it?
Hi Maria! Yes you can.
Why would you add the meringue powder?
Hi Mary Ann Smith! It is not necessary, but if you require increased stability, like more exposure to a warm environment, stacking cakes, or doing a lot of intricate piping.
I would love to try this recipe, can it be colored with gel colors?
Hi Sandra! Yes it can.