So many buttercream recipes but which one to pick?
Choosing the best buttercream recipe for you and your cake projects can be daunting for some people
For me I have always used three recipes and will go back and forth between those three depending on what I am making and for who I am making it for.
When I owned my bakery it was always determined by what the customer wanted for special order cakes
But when it came to making the cakes for the retail end of my store it was a well thought out process.
Here you can check out each of my individual recipes to see the processes for yourself and decide which you like best for taste, texture & ultimately sweetness level.
As this seems to be the most concerning question along with stability.
Speaking of stability I will make an update this blog post as well as all the recipes listed below to reflect the fact that I rarely use shortening anymore.
I talk more about this below where I also highlight Sweetex Brand shortening *not sponsored* as the best Hi Ratio Shortening for icings and cakes
And again in my most recent recipe for No Shortening Buttercream!
But first let’s talk about my famous Swiss Meringue Buttercream which is the recipe that literally put me on the YouTube Map
And why you are probably here visiting my blog for the first time!
When I started making videos over 6 years ago this recipe hit the charts like none other and it is still one of my top ranking videos.
Aquafaba Swiss Meringue Buttercream
CLICK HERE FOR THE FULL YOUTUBE VIDEO FOR HOW TO MAKE SWISS MERINGUE BUTTERCREAM FROM AQUAFABA
You will notice the addition of confectioners sugar to this recipe and many people ask me about that.
I personally like the addition of powdered sugar as it adds more sweetness to what could otherwise be a very “buttery” blend as well as the stabilization for piping and decorating your cakes.
For the most part this recipe is the #1 winner for the majority but some have said they think it is too sweet.
The recipe is very versatile though so you can adjust or omit the confectioner’s sugar as a solution to “overly sweet” and in some cases folks have said it is not sweet enough!
So here is a perfect example of how taste and the question of “does it taste good?” is subjective since “good” is a unique experience to each and every person.
Just as some people have said it is too sweet or not sweet enough, I have had others have said “it is just too buttery!”
I think that is because those people have never had real deal buttercream before.
Most people are used to grocery store buttercream or even old fashioned bakery style buttercream
So when they taste a classically prepared buttercream recipe made with only butter (even vegan butter!) they are just not used to it.
That same phenomenon occurs when eating a scratch made cake for the first time as most people have been raised on boxed cake mixes
What’s good to me may not be good to you but I think this recipe speaks for itself in the hundreds of thousands of shares and likes it has gotten over the years!
But I digress, the recipe is versatile enough to allow you to adjust the amount of confectioners sugar or omit it altogether.
Additionally some people are against using shortening in their buttercream and I totally get that as I have also boarded that train in the last year and try to stay away from shortening almost 100% of the time.
You can of course use all vegan butter in place of the shortening in all of these recipes that follow, just be aware that hi ratio shortening gives stability and strength to the recipe and will also allow it to keep it’s integrity much longer in hotter climates than straight up all butter recipes.
When I owned my bakery here in the USA, I only used Sweetex Brand Hi Ratio Cake Shortening but it is quite pricey & not readily available to home bakers.
However it has a very long shelf life so if you bought all 50lbs you could always pack up small amounts in sealed containers and leave it in a cool dry spot for up to 6 months!
All that being said, the next recipe that I use most often lately is the American Style Buttercream
AMERICAN STYLE BUTTERCREAM
I hate to say it but this is the lazy man’s recipe, (#ME)
It is so easy to mix but the quality is not compromised by it’s ease of preparation.
Many people love it because it is the closest to my bakery buttercream recipe that was used on the cupcakes in my store and most of the kids cakes I sold.
It is light and fluffy and a dream to work with but it will have the highest level of sweetness in comparison to the others.
It pipes stiff borders and makes the best buttercream roses
It takes on food coloring better than any recipe, but most of all it is the most stable.
As you will see I use shortening in all my buttercream recipes but again recently I have opted for substituting all vegan butter in place of the shortening amount (keep in mind vegan butter is essentially shortening anyway!)
AQUAFLAXA BUTTERCREAM
Finally a new buttercream recipe for those who are sensitive to chickpeas!
They say most inventions are born out of a necessity and this flax swiss meringue buttercream is a perfect example!
As you may already know, flax seeds when soaked in water create a goopy, gluey substance called mucilage.
It’s the same goopy, gooey stuff that binds our recipes when we use flax meal as an egg replacer in cakes and cookies.
So by boiling the whole flax seeds in water and then reducing the liquid it will whip up to a meringue just like our good buddy aquafaba!
Let’s call this one, AquaFlaxa!
It is really smooth, super stable (I think a bit more than the aquafaba?) but very similar to aquafaba made with chickpeas.
Aquafaba Italian Meringue Buttercream Recipe
This is probably the silkiest, smoothest buttercream recipe I have and I will dare to say that it is the most stable of all of them?
I mean, many people ask me that in comparison with this recipe versus my Swiss Meringue Buttercream recipe and I guess if I had to choose I would pick this one.
The boiling sugar syrup and slow pouring of it into the whipping aquafaba makes for a very strong meringue
Again a less sweet buttercream that is almost exactly like my original Swiss Meringue buttercream from my past life days from using real egg whites.
A bit more lengthy of a project than the actual Swiss Meringue Version but well worth the time investment!
Just be careful with that super hot dangerous sugar syrup!
And last but definitely not least:
This buttercream recipe was introduced well after I had made this post sharing my original 4 buttercream recipes
And I have to say this one may beat them all out of the water in terms of taste and sweet level!
Ermine Buttercream is made with a cooked base of flour, sugar and plant milk and the thickness from that base is essentially a “roux” that is going to add stability, richness and smoothness to your final buttercream.
It is quite simple to prepare as I have used it here in my No Dye Red Velvet Cake recipe!
The only problem with Ermine Buttercream is that it is the least stable of all the buttercreams and can easily break.
I do not like to even store leftovers in the refrigerator because it just doesn’t re-whip easily
It is also difficult to add flavors to it, since it is already at the max saturation point with the base recipe
Speaking of easily breaking buttercream, be sure to click through to read and watch all about Re-Whipping Cold Buttercream & How to Save a Failed Buttercream
Hiii gretchen
can u pls tell me the brand name of shortening that u use for making buttercream and one more query can i use regular butter and shortening .(i m not vegan ) only dont use eggs in my baking.
A hi ratio shortening is best, however since Sweetex changed its formula many people are NOT HAPPY.
I have resorted to crisco as a portion of my shortening sometimes with spectrum (spectrum = not great though) and yes you can use regular butter no changes
Hi Gretchen, have you tried using aquaflexa in your italian meringue buttercream recipe and if yes, was it more stable than the aquafaba version of the italian buttercream? Also, do you think adding agar to aquaflexa would further strengthen it?Thanks!
hi Amanda, yes I have made it, I honestly have to say I do not ssee a grand difference in the AFab to the AFlax. I do add Powdered sugar to my BC’s though and I find it does add stability
Hello !can you please tell me the best white buttercream to use on my naked wedding cake please?Thankyou in advance.
All the recipes here are great! It really depends on your preference as explained in the description of each recipe. I like the American style because it is sooooo easy and you just cannot fail, but if you want to try your hand at the Aquafaba you may love it!
Hello,
Which of your frosting recipes does best in hot weather? And which one is less sweet? What brand of shortening is best?
Thank you!
Honestly the American Buttercream is pretty durable, the Italian is less sweet, and I have resorted back to Crisco because it is the strongest. I recommend doing a test with the shortening though because many people do not tolerate the heaviness of Crisco. If you can find a good Hi Ratio cake shortening that is best.
Thank you! Do you think your aquaflaxa recipe will work well in hot weather if I use Crisco? Because I really like this recipe! And can I use your aquaflaxa frosting to make cake pops?
Yes to both! Many have had trouble with the flax “whites” though so be sure your flax seeds are fresh as possible, I feel that plays a part in the amount of “goo” you get
Hi Gretchen! I’ve been following you for years and love all your recipes. I’m so glad to see all the vegan recipes, but I’m also heartbroken that I cant find the original swiss meringue buttercream recipe. Yes, note to self, I should have kept this safe under lock and key as it is my absolute go to recipe for non vegan cake eaters! Is there any way at all you could share it with me? I just cant remember the quantities of the ingredients. Please! For a long term follower.
Hi Sophie sorry & Thank you so much, but my non vegan blog is shut down
I just couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
I had always said I would continue to share my recipes for free & give free tutorials on YouTube for as long as I could afford to do so, and well.. I just can’t anymore
The cost to host such a huge database was close to $400 a month (with the maintenance cost, I needed to hire a tech guy to help keep it running smoothly)
So that cost was severely outweighing any small profits I had been making though running ads on the videos & blogsite.
I have not kept any of the non vegan recipes, since for over 4 years now I have been strictly vegan;
so for me they are of no use.
Not to mention I am not comfortable sharing non vegan recipes anymore,
as it promotes animal abuse and torture not to mention animal agriculture is a disease on the earth as well as human health.
Thanks for your support and encouragement though the ages!
~Gretchen
Hi Gretchen! First I want to say thank you! For all that you do! I follow so many of your wonderful recipes when I create my fondant cakes and everyone just loves the taste! I’m going to be making my mother a fruit basket cake with lemon crusting and was wondering the best way to make the frosting lemony tasting? Do I just add lemon juice to the Aquafaba butter cream?
Hi Thank you too! CLICK HERE FOR MORE about flavoring your buttercreams, I would recommend the American version though for any additions, since it is the sturdiest, easiest and most user friendly
Please help….My customers and love your world famous swiss merangue buttercream, but I can’t find that version anymore. Would you send the link, or recipe to me?
Thank you
Ronda R.
HI Ronda, Sorry, my non vegan blog is shut down
I just couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
I had always said I would continue to share my recipes for free & give free tutorials on YouTube for as long as I could afford to do so, and well.. I just can’t anymore
The cost to host such a huge database was close to $400 a month (with the maintenance cost, I needed to hire a tech guy to help keep it running smoothly)
So that cost was severely outweighing any small profits I had been making though running ads on the videos & blogsite.
I have not kept any of the non vegan recipes, since for over 4 years now I have been strictly vegan;
so for me they are of no use.
Not to mention I am not comfortable sharing non vegan recipes anymore,
as it promotes animal abuse and torture not to mention animal agriculture is a disease on the earth as well as human health.
Thanks for your support and encouragement though the ages!
~Gretchen
Nicely done here Gretchen I love your recipes
Hi Gretchen
I was looking for your American buttercream recipe on this page but couldn’t find it… has it moved?
It’s the best 😊
Hi Gretchen. Is it possible to make this recipe sweeter? Maybe by adding more sugar in the sugar water? Im wanting my buttercream to be a lot sweeter (just a personal preference as not a huge fan of the buttery taste). Will that affect the stability and piping? Im using it on cupcakes. Thank you so much!
HI, I am not sure exactly WHICH recipe you are commenting on since this is the compilation post with ALL the recipes. But if it is the SWISS bC recipe you can add more 10X to your liking. If it is the Italian yes to more in the sugar syrup, if it is the American, YES LOL
Can you tell me why, the few times I’ve attempted buttercream (here in Aus, it’s ganache that’s usually preferred,) that it’s turned out crunchy, like eating sand. I whipped it in my electric mixer for a few minutes like the recipes said but the result was the same. I keep reading “smooth” when people describe their BC but I assume that they are talking about the texture rather than mouthfeel.
Anyway, I’d thought I’d ask as I’m tempted by your new toffee cake but feel a bit intimidated by the whole smooth buttercream thing.
Not uncommon, I have heard people complain of that before. It is most likely the sugar. I sift my confectioners sugar and I also use a 10X confectioners sugar that is named that because it is sifted 10X before being sold. I am not sure what kind of sugar you are using (a.k.a Icing Sugar) but it is wise to sift it again and again before adding it to the buttercream. If that doesn’t do the trick I would suggest trying out a Swiss OR Italian Style Meringue where the granulated sugar is dissolved at the first stage of the recipe, this will greatly reduce any crystals present.
CLICK HERE FOR ALL THE BUTTERCREAM RECIPES
Hi Gretchen, can I put fondant over the vegan American buttercream? Thanks!
YES!
Hi Gretchen,
Is it ok if I add cream cheese to d aquafaba Italian buttercream? Planning for a fault line cake …will it hold those flowers with russian tip if I do it with d cream cheese added…if u hv any idea on it..
Thanks
Hi Gretchen,
I’ve been a fan of your for over 5 years. I wanted to ask you about a recipe I once used from your previous site. You had made a chocolate whipped cream recipe with melted ganache and it was on your previous site. I do regret not saving and I’ve been looking for it since. You had your vanilla whipped cream recipe and a chocolate whipped cream and I’ve tried several recipes and non are as good as yours. I hope you remember which one I’m talking about 🙁 thank you
Hi! I’d like to make the american style buttercream but in Hungary I can’t get vegetable shortening. How could I substitute that? Thank you for the answer!
You can use all vegan butter
Hi there!
I started the ermine buttercream but stalled out after the custard phase. 🙂
The custard has been in the fridge for two days and I’m about to go away for 12 days. Should I freeze the custard? Make the buttercream and then freeze? Any other uses for the custard as is?
Thanks!!
Uh oh! LOL
Hmm, I do not find good results when freezing custard, it will separate and break on the thaw.
Same goes for the buttercream, perhaps due to the vegan butter (margarine) it was very fragile upon mixing fresh – so I knew that If i was to freeze or refrigerate and then try to re-mix at a later time, it would have been a disaster.
That said- I think Earth Balance would be the BEST vegan butter to use for this recipe since it has the least amount of moisture content and is VERY sturdy
So that could be an option, and then hopefully it won’t “break” on you when you return after 12 days…
BUT…..If I can be totally honest, I would just eat the custard. I mean, seriously 🙂 LOL
Oh and I made your chocolate chip cookies the other day and the kids loved them!! They are the best! Thanks!
Awesome! Thanks for the feedback!
Gretchen, have you tried the organic shortening made by Nutiva? It is vegan, Fair-Trade, and certified organic. It’s made from coconut oil, and palm oil that is certified by Natural Habitats to not destroy any habitats. And, of course, there’s no trans fat. I’m wondering if that would help the stability better than all “butter”. Love your website!
Hey thanks! I have not tried that! I will have to look out for it!
Hi Gretchen! Can all of these buttercream recipes be used to pipe flowers? Thanks in advance!
The best one for piping flowers is the American Style WITH the shortening addition!
Thank you Gretechen! That helps a lot.