Choosing the best buttercream recipe for your cake projects can be a daunting task
Here you can check out each individual recipe including video tutorials to see the processes for each and decide which you like best
Rated for taste, sweetness and stability
1) Aquafaba Swiss Meringue Buttercream
This recipe hit the charts like none other and it is still one of my top ranking videos/ recipes.
Touted as the “adult buttercrea,” when I owned my bakery this is a sophisticated silky tasting buttercream that is like none other
You will notice the addition of confectioners sugar to this recipe and many people ask me about that.
I personally like the powdered sugar as it adds more sweetness as well as 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 still too sweet and in some cases folks have said it is not sweet enough!
The recipe is very versatile though so you can adjust or omit the confectioner’s sugar altogether
2) AMERICAN STYLE BUTTERCREAM
Most people are used to grocery store buttercream which is essentially American Buttercream made with confectioners sugar and mostly shortening
I rarely use shortening in my buttercream recipes anymore unless I am traveling for hours or the cake will sit out for a lengthy time at a party or it will be displayed outdoors
This is the lazy man’s recipe so it’s 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 authentic bakery buttercream recipe that I used for my retail store cakes and cupcakes
Light and fluffy and a dream to work with but it does have the highest level of sweetness in comparison to the others
The best for piping stiff borders and making flowers, and it takes on food coloring better than any recipe
3) 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?
Many people ask me to compare this recipe with my Swiss Meringue Buttercream recipe and I guess if I had to choose I would pick this one.
It’s a lower sugar buttercream that is almost exactly like my original Swiss Meringue buttercream in taste
However the boiled sugar syrup poured into the whipping aquafaba makes for a very strong meringue, although a bit more lengthy of a project but well worth the time investment!
Just be careful with that super hot sugar syrup!
4) AQUAFLAXA BUTTERCREAM
Finally a new buttercream recipe for those who are sensitive to chickpeas!
Most inventions are born out of a necessity and this flax Swiss meringue buttercream is a perfect example!
Whole Flax seeds when soaked in water and then boiled create a goopy, gluey substance called mucilage.
That resulting flax liquid will whip up to an Italian meringue just like our good buddy aquafaba!
Minimal sweetness like the Italian and Swiss recipes and super smooth and stable but without the digestive issues that aquafaba can impart!
This buttercream recipe was introduced well after developing the original recipes named above
Dare I say this one may beat them all out of the water in terms of taste and sweet level!
Ermine Buttercream also known as German Buttercream is made with a cooked custard base
Made from flour, sugar and plant milk that is going to add stability, richness and smoothness to your final buttercream.
By cooking the sugar into the custard there is no chance of a gritty buttercream which is a common complaint of many
The only problem with Ermine Buttercream is that it is the least stable of all the buttercream recipes and can easily break.
I will always make Ermine buttercream at the point of building my cakes and not before, since Ermine doesn’t re-whip easily and and will more often curdle
It is also difficult to add flavors to it, since it is already at the max saturation point with the base recipe
Adding to the list of Buttercream Options as of 2023 is my newest recipe for
6) Apple Ermine Buttercream Recipe 5X Less Sweet!
Hands down my new favorite buttercream recipe of all time!
Another Ermine buttercream recipe only this time it’s made with cooked apples to eliminate almost 5X the amount of sugar in a traditional buttercream recipe
Additionally this cooked custard base is made with cornstarch instead of flour so this one is even gluten free!
I am still not using shortening in this recipe but if you do it will only make it that much more stable!
All the same cons still apply for the original Ermine buttercream though, this is a buttercream recipe that does not like to be re whipped
So it is best to make this recipe and use it right away on your cakes
Once it’s on the iced cake though the stability holds up for a week!
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,
I want to make your Italian meringue with aquahaba. its hot/humid where I live and the cake will be displayed for hours, should I add high ratio shortening?
Thank you so much for response
yes definitely!
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!
This is my favorite post. I am not a professional baker, but anytime I have a special event I am baking for, I come back to this post for a a frosting recipe and it always turns out a hit with my guests. Thank you!
Awesome thank you!
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
Gretchen, have you experimented with cacao butter? The hard white chocolate fat? It seems it would make a great frosting, but I wonder if would work to stabilize your recipes in place of the shortening? It certainly solidifies better than shortening, and, requires less.
Hey there you are not the first to ask me that (as a matter of fact this same question just happened literally yesterday! LOL)
So while I have not tried it, and I suppose now I have to! The universe is nudging me twice! But my first thought is that cacao butter has to be liquid and to add liquid to an already fragile formula that is super senstive to ratios being thrown off (due to too much liquid or moisture) I suspect it would not work. Just like coconut OIL is a great firm solid fat when cold but proves disastrous when trying to add it into buttercream in liquid form (or even semi firm)
That said I think I’m going to have to get my hands on some cacao butter to try this out!
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.
Hi, I tried to make the Italian meringue butter cream, but it had turned into liquid, once I added the vanilla. Not sure why. Tbh I didn’t put the full amount of fat, but it was doing great until I added vanilla. So I was left with a liquid mess. I decided to save it, since it seems like it would be good for ice cream or something (but very fattening). But I took half of the liquid that I saved in a jar and decided to experiment by adding 1/2 cup of spectrum shortening. It did the curdle thing for a bit (12 min) but I kept mixing and mixing and it did come back together, into a marshmallow butter cream. Now I have all this butter cream, but I don’t plan to make anything anytime soon, can I freeze it? I think this would be a great filling for “hostess” vegan cupcakes. Thanks!
Hey there, so I’m not sure if you read the entire post where I explain that “broken” curdled buttercream is the norm and not a rarity and that you did not do anything wrong. This happens 99.9% of the time. I go on to explain briefly why but link to a video explaining and showing visually how & why and how to fix it.
It sounds like you did some of your own troubleshooting & fixing though so good job.
I stopped using Spectrum shortening pretty much the first time I ever used it back in 2016-17 because it did nothing that shortening is meant to do which is ONLY to STABILIZE a recipe. To me this product was softer than vegan butter and curdled my BC recipe faster than even vegan butter! LOL
Yes you can freeze whatever you have left but please watch the video attached to my How to Re-Whip & Save a Failed Buttercream since rewhipping COLD buttercream will produce the same broken results you saw in your first attempt