How to achieve smooth american buttercream


Joined
May 28, 2022
Messages
4
Reaction score
3
Hey everyone,
I tend to avoid American buttercream because I can always feel the grit from the sugar but sometimes I don't have time to go through the whole process of swiss meringue buttercream.
So I guess my question is how do I get a smooth American buttercream where you don't taste the grit from the icing sugar.
TIA
 
Ad

Advertisements

Joined
Jul 11, 2021
Messages
156
Reaction score
25
Not really possible. It's the nature of the beast. What recipe are you using for American buttercream?

Another option is to use confectioner's (powdered) sugar and a fat such as butter or vegetable shortening.

I recommend Italian meringue buttercream, it's the genuine article.
 
Joined
Sep 7, 2020
Messages
22
Reaction score
3
I make American buttercream whenever I make a cake (which isn't all that often), and I never have a problem with graininess. I use confectioner's sugar, and that's probably the difference.
 
Ad

Advertisements

Joined
Aug 7, 2017
Messages
264
Reaction score
123
Adding in a little milk or cream sometimes helps by dissolving just a little more of the sugar. Especially if you’re working with butter with a low water content. A tip I came across a long time ago is to add a small amount of white balsamic vinegar to frosting; it can give it that cream cheese tangy note without the dairy. Or try adding a little bit of caramel sauce.
 

Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments. After that, you can post your question and our members will help you out.

Ask a Question

Top