Silky American Buttercream

At Frost Form, we’re always looking for ways to elevate your cake-decorating experience. Our new Silky American Buttercream recipe does just that! It transforms the classic American buttercream, creating a smooth, velvety texture that mimics Swiss meringue buttercream, but without all the extra work. Perfect for using with our Frost Form kit, this buttercream sets beautifully and pipes effortlessly, making your cake creations look as stunning as they taste. Here’s how you can make and use this fabulous buttercream to get the best results for your next cake!

Silky American Buttercream Recipe

This buttercream is all about how you combine the ingredients. Follow these steps, and you’ll be left with a perfectly smooth and silky buttercream that holds up well for piping, layering and filling your Frost Form!

Ingredients:

• Softened salted butter
• Powdered sugar
• Warm water
• Vanilla extract
  

Recipe chart:

- Sizing Guide: This recipe is enough to fill a Frost Form with a cake inside up to a 7” high cake. If you want a different height, then divide the ingredients by 7 and multiply by the height you want. For example, if your cake is 5” high you would divide the ingredients by 7 and multiply by 5.

- Measurements: We do not recommend using cups, milliliters, or any other volumetric measurements for our recipes, as they may not provide accurate results. Instead, all our recipes are listed in grams. To achieve the best baking accuracy, we strongly advise investing in a kitchen scale.

Steps:

1. Beat the Butter:
   In a stand mixer using the paddle attachment, beat the softened butter on medium speed until it turns a pale color.
   For extra whiteness, continue to beat for up to 10 minutes. This step is key to getting the whitest buttercream!
   
2. Mix the Wet Ingredients:
   In a separate bowl, combine the powdered sugar, warm water, and vanilla extract. Whisk until the powdered sugar is completely dissolved and you have a smooth liquid mixture.
   
3. Combine the Butter and Liquid Mixture:
   With your mixer on low speed, gradually pour in the liquid mixture. Slowly increase the speed to medium as the butter and liquid begin to come together. If you find that the mixture isn’t combining properly, it could be that the water wasn’t warm enough. Simply remove a bit of the mixture, heat it in the microwave until it’s melted (about 10-20 seconds), and then add it back in. The buttercream should come together beautifully now!
   
   

Using Silky American Buttercream with Your Frost Form Kit

Now that you’ve created the perfect Silky American Buttercream, it’s time to fill your Frost Form and create a flawless, beautiful cake!

Key Tip: TEMPER the Buttercream!
Tempering ensures that the buttercream is soft and flows easily without putting too much pressure on your cake or piping bag, making it easier to achieve a smooth, even covering.

Steps:

1. Temper the Buttercream:
   Start by removing about a quarter of the buttercream and melting it in the microwave (10-20 seconds should do the trick). Mix the melted portion back into the remaining buttercream. Repeat this step 3-4 times, each time using less buttercream and reducing the microwave time. For example: the first time, melt ¼ of the buttercream for 20 seconds, the second time melt a little less for 15 seconds, and so on. This process helps remove the air and makes the buttercream silky smooth. As a guide to help you the temperature should be around 28C-30C(82F-86F)
   
2. Prepare the Piping Bag:
   Once your buttercream is perfectly tempered, pour it into a large piping bag—preferably a 21-inch bag so you have enough pressure to fill your form to the bottom. We recommend using our Frost Caddy to fill your piping bag ensure your large piping bag doesn’t fall over! Secure the top of the bag and cut the tip off, leaving about an inch from the end.
   
3. Start Filling the Frost Form:
   Before filling your Frost Form completely, pipe a small dollop of buttercream into four sides of the cake. This prevents the cake from shifting due to the pressure of the buttercream during filling.
   
4. Fill the Rest of the Form:
   Continue piping the buttercream into the Frost Form, ensuring a smooth and even distribution. Twist the top of the piping bag and put pressure on the top of the bag to give it enough pressure to fill to the bottom of the form.
   
5. Let it Set:
   Place your filled form in the fridge for 2-3 hours or overnight. This will allow the buttercream to set perfectly, creating a beautiful, sturdy cake. Once it’s set, you can peel away the form to reveal your flawless cake!
   
6. Finishing Touches:
   If the buttercream looks a little “fuzzy” around the edges, don’t worry—it’s an easy fix! Use a warm scraper (like one of our stainless steel scrapers) to smooth out the surface. Simply heat the scraper under hot water, dry it off, and gently scrape the buttercream for a smooth, flawless finish.
   

Chocolate Silky American Buttercream

Once your buttercream is prepared following the base recipe, gently fold in melted chocolate using a spatula. It’s important to avoid whisking the mixture after adding the chocolate, as this can alter the consistency and texture.

For the best chocolate flavor, we recommend using a high-quality dark chocolate rather than milk chocolate. Milk chocolate tends to have a milder taste when mixed into buttercream, resulting in a less intense chocolate flavor.

Follow our chart below for the amounts you need:

- Sizing Guide: This recipe is enough to fill a Frost Form with a cake inside up to a 7” high cake. If you want a different height, then divide the ingredients by 7 and multiply by the height you want. For example, if your cake is 5” high you would divide the ingredients by 7 and multiply by 5.

- Measurements: We do not recommend using cups, milliliters, or any other volumetric measurements for our recipes, as they may not provide accurate results. Instead, all our recipes are listed in grams. To achieve the best baking accuracy, we strongly advise investing in a kitchen scale.

Coffee Silky American Buttercream

To create a rich coffee-flavored buttercream, dissolve instant coffee granules in the water at the start of the recipe. Since instant coffee requires hot water to dissolve fully, prepare it separately first, then allow it to cool before incorporating it into the buttercream.

Once cooled, add the coffee-infused water to your icing sugar and vanilla, then proceed with the buttercream recipe as usual. This simple step results in a beautifully smooth coffee-flavored buttercream with a delicious depth of flavor.

Follow our chart below for the amounts you need:

- Sizing Guide: This recipe is enough to fill a Frost Form with a cake inside up to a 7” high cake. If you want a different height, then divide the ingredients by 7 and multiply by the height you want. For example, if your cake is 5” high you would divide the ingredients by 7 and multiply by 5.

- Measurements: We do not recommend using cups, milliliters, or any other volumetric measurements for our recipes, as they may not provide accurate results. Instead, all our recipes are listed in grams. To achieve the best baking accuracy, we strongly advise investing in a kitchen scale.

Creative Flavor Variations

For a refreshing twist, consider replacing the water in your buttercream with fruit juice. Flavors such as raspberry or lemon juice make wonderful alternatives, adding a natural fruity essence that pairs beautifully with cakes and cupcakes. Simply use the same quantity of juice as the original water measurement in the recipe.

Experimenting with different flavors can take your buttercream to the next level, making it a versatile and exciting addition to any bake!

Watch these videos:

Ready to Create Your Dream Cake?

With our Silky American Buttercream, you can create cakes that not only taste amazing but also look stunning with minimal effort. Whether you’re filling your Frost Form or piping intricate designs, this buttercream is the perfect balance of ease and elegance. Enjoy the process, and we can’t wait to see what you create!