The only American Buttercream I use 

Makes 3 cups - 1 1/2 cups (340g) unsalted butter, softened slightly - 2/3 cups (208g) light corn syrup - 1 1/4 cups (141g) powdered sugar (unsifted ok) - 1/8 teaspoon salt (to taste, start with a pinch) - 1 teaspoon vanilla extract Go here to get the full recipe written out plus all my tips for this frosting👇🏼 www.sugarologie.com/recipes/american-dreamy-buttercream I use Karo light corn syrup, a syrup of sugars (glucose + maltose) derived from corn. (High fructose syrup, the other kind of corn syrup that has an undeserved bad reputation, is another type of product and not what I’m using here.) The “light” is just an indication of the color of the syrup, not the sweetness. You’ll probably be able to substitute other syrups here if you like, but corn syrup is a flavorless option that allows us to customize this recipe for different flavors later on. If you sub something else, know that corn syrup is less sweet than most other baking sugars. You’ll likely have to use less than what I’ve written in this recipe.

I’ve never had American buttercream that feels salty or sandy. I can’t even imagine that texture lol

This buttercream is a MASTERPIECE. I kid you not, I have given your recipe out (and told people to subscribe to your fabulous channel) about fifteen times in the past month because every time I bring a cake with this frosting, they say it is the best they have ever tasted! 🥳 THANK YOU SO MUCH FOR YOUR EFFORTS! 💖

i had to think of the Name as 'american butterdream' instead of 'american dreamy buttercream'

Honestly I never had a problem with my buttercream being gritty.

im not gonna lie, i kinda like when the frosting sits out and develops a small crust/small bits become crunchy

Thank you so much for your hard work! I have to say that with all your recipes and testing it makes me want to start using buttercream to frost my cakes hahaha

I just used your recipe for a baby shower cake and it was so easy to make and frost the cake with. And everyone at the party loved the taste and texture, even the kids that were there. THANK YOU!

You and Bake My Day Mimo are genuinely the greatest. Coming in clutch over here 🙌 ❤️

I’m gonna try this and if I love it I’ll have to buy cases of corn syrup since I use it to make fondant and modeling chocolate as well. Really a key ingredient for a baker. I find when I add less sugar to my AB or when I make Swiss Meringue Buttercream, it comes out tasting too buttery and I end up adding more powdered sugar. I think I just have a major sweet tooth

I just started melting down my powdered sugar because like you I hated and still hate American buttercreams for their texture and taste but this looks so much simpler!! Thank u

Wow! This should be the new standard for American buttercream 😊

When I was working as a pastry chef, I developed a version where I whisk 1 whole egg, 1 egg yolk, 1/2 cup corn syrup, and 3 TBS of water (or citrus juice and zest) over a double boiler until it reaches 165-175 degrees (don't go above 180 or the egg will curdle). Strain into the mixer bowl with 3 cups of powder sugar and whip with a paddle until cool and slowly whip in 12-16 oz butter, depending on how creamy you want it. The hot egg and sugar mixture dissolves the powder sugar enough to reduce the graininess significantly. I wanted a hybrid American/European buttercream that has the creaminess of a.French buttercream without being too buttery with the sweetness of an American buttercream. Layer cakes hold up beautifully with this version.

Thank you so much!!!! I’ve been crying over how sandy things are. I thought I was under mixing. Your explanation was so clear and comforting.

BEST frosting recipe EVER! I used glucose syrup and took the time to completely emulsify…. The result was a velvety texture with a perfect level of sweetness. I used two sticks unsalted European butter and one stick salted…. Plus pure Madagascar vanilla extract…. Absolutely beautiful to pipe with, also!

I was able to sup the light corn syrup with agave and it came out really nice.

Omg condensed milk is the business so I'm sure I’d enjoy this! Well done! 😁

I love this! I agree with the fact that you find the classic to grainy, I hate that type to the point I scrape it off any cupcake/cake it’s on or even avoid some sweets. I adore this idea 🤩🤩

I'm obsessed with your videos! Your just different and I'm here for it! Love all the recipes and tips. Mostly how you explain why these different things work!

I was never really a fan of buttercream because the recipes that I seen for it had me pouring all that sugar in it and when I tried it it was just so damn sweet it made my teeth fall out. But now I'm learning that there are other ways of making buttercream that aren't as sweet ,sickly sweet I should say , as the ones that I've seen in the past. Keep educating I'm learning.

Looks fabulously delicious 😋 😍

Hell yeahhhh! Got me learning on RU-vid university this morning! …. And sorry for being so dramatic but this was right on time

I love hearing a bit about the science behind it all!

I like the sandy texture peraonally but this looks absolutely divine

I just love you! Thank you for all the time you put into these wonderful recipes. ❤

Beautiful!

Yes Ad is a new periodic element.

It is amazing!!! I love this recipe!!!

I like old fashioned Grandma buttercream

I only use her recipe and I’m constantly getting compliments

I see alot of comments saying that theyve never had a gritty buttercrram before and im kind of surprised. EVERY homemade American butercream has at least a slightly gritty texture and is usually also too sweet for me. I'll definitely give this a try

What a beautiful cake. It looks scrumptious.

I forgot about the buttercream using corn syrup- I’m going to use this recipe next time I make frosting looks like a winner thanks a bunch

You should try Norwegian buttercream or "Success tart buttercream", it's cooked but it has no flour and can have a really mature caramel flavor if you switch out some of the sugar with brown sugar

I love how that American Butter 🧈 Cream Cake 🍰 looks so delicious 🤤😋

Can't wait to try it!!!

Looking forward to trying this!! Thank you!

I love white cake with white icing. Yum

I like the way you think, I could never enjoy classic birthday cake, I usually let everyone else eat it at my own birthday if someone brought one because it just tasted like biting into undissolved sugar so I'm glad someone finally did it right, plus I get sick if everything I see for dessert or sweet tooth in the states these days being mostly unhealthier sugar forms. This looks much better for sure.

You have to sift the powdered sugar for the smoothest consistency- im not saying that you havent, but I'll double or triple sift depending on what I'm using it for. (But if im baking for myself its rare ill sift anything but it DOES have an effect on the end product.)

It says non crusting, and most of the buttercreams we make barely crust, but my favourite thing is when the buttercream dries out because it melts in ur mouth. I only ever get that from bakeries, 😅 or my old school cafeteria

This is gorgeous

I made this and everyone loved it!

Looks delicious!!!

This looks wonderful I’m gonna give it a try, I think I’m going to put it on chocolate cake with peanut butter frosting in the middle. Yum

Never got the gritty texture, but there is a heavy and unrefined quality to American buttercream. I definitely would like to try this version!

Looks really tasty!!

tbh if there are ever any somewhat sandy frostings it doesnt bother me but what does is when it tastes like a lump of sweet butter which is what turns me off of most storebought frostings…. tho i will buy canned cream cheese frosting if im feeling lazy and just want to make fun cupcakes

I want a stand mixer for Xmas after seeing this

Ready to taste the American Dream

Mmmmmm looks absolutely amazing would definitely give it a try

😍😍😍😍 yes please

Informative & sweet. Would eat.

Absolutely awesome!

When exposed to air, gets a little crusty, ahhh, my childhood. Good Stuff!

Thank you!!! I live in NZ and I hate that gritty and overly sweet icing so much too!!

How does it stand up to piping, especially piping rose petals? Simply mix it stiffer with more 10x, same as with all 10x based buttercreams? Does the stiffening negate the effect of the corn syrup?

It looks as if it has a very smooth mouth feel. I grew up with German style cakes, which are typically topped with fruit, berries and whipped, unsweetened cream, and or the juice from the berries or fruit. With a dusting of confectioners sugar, if any at all. But Red Velvet Cake just wouldn't be the same without buttercream icing.

This is a great idea. I'll try this sometime;

So trying this!

I usually just dissovle the powdered sugar in a bit of milk

Looks yummy

Amazing!

Powdered sugar also has corn starch in it. It stabilizes the icing

Omg!! Genious!!!! ❤

“Add a bit of powdered sugar” *proceeds to throw in the entire bag*

Oh how I wished I could taste it

Commenting to save!

I love the name!

I wonder if I can mimic this with alternative butter because I can't have dairy. Gonna have to try, I get paid next week.

I have the exact same strawberries shirt! 😃

I like crispy buttercream or sandy or whatever. it's just the sugar. I'm not much for a whipped texture frosting

If you make it American buttercream dream then the initials will be ABCD 😉 anyways this seems like a cool recipe and I definitely want to try it next time I make some cake although I've never had sandy buttercream so I'm not entirely sure what the problem is but at least you found a good solution 😁

Am I the only person that loooves "crusty" buttercream?

So is this better than condensed milk? I bought dairy free condensed milk and used that with a little bit of powdered sugar as well as the vegan Earth balance butter and boil boy did it come out good it was very very yummy now I’m wondering what the corn syrup version taste like? 🤔

This looks great. Does it last pretty well on the cakes? Does the liquid separate?

I'll be honest with you this is amazing looking and if it's like fluffy it's going to be a thousand times better than that buttercream crap that we make here in America and I can only say that because I hated it as a child I always hated it my mom would make something else which is 7 minute icing and my grandmother made it I can only say that I loved the seven minute I seen that my mother and grandmother made but I'm going to try this one thank you and God bless

Mmmmm, i love the 😋

My buttercream is just softened butter, heavy whippy cream and powdered sugar It's never been grainy But I will try the corn syrup

I've made buttercream forever and never had it turn out sandy???? Wtheck??

Is this heat/humidity stable? Looks yummy

I love it, I want it, give it to me.

What if you used simple syrup instead of corn syrup? Would the same result take place?

I love the crusty buttercream though! Like on a cake that got cut like 30 minutes ago, so the edges get a little crisp

Girl, yes. I know exactly what you mean. My buttercream rarely ever comes out smooth. To those who say you don't taste the grainy, just close your eyes next time you eat buttercream. It's there. It may not be for everyone, but those who have a sensitive palette definitely taste it. It's one of the reasons why I don't like buttercream.

Can you use simple syrup? I’m not down w corn syrup really

Genius! Subscribing Rn ❤️

I am going to try it 😄 I hate when Butter cream has a crust to it.

I had that issue a while ago where I would follow American buttercream recipes and it always turned out way too gritty and impossible to decorate with lmao, I figured I was just doing something wrong

It's got its own element listing on the chart apparently LOL. I did email this to myself by the way.

Thanks for this recipe. As always you’re amazing. ❤ would this work with glucose syrup? That’s the only one we can get here in NZ.

I cant wait to try this!! Fr, American buttercream is just not for me. Its too sweet and i have a serious sweet tooth

This is amazing, what do you recommend for vegan butter excluding the ones that are more like margarine that say butter but really aren't like it

If you're finding AB grainy/ sandy then it's not being made correctly

You should create a periodic table about BC lmao

Question. Can i use a simple syrup made with sugar and water or will that ruin the buttercream?

💖💖💖💖💖

yeah I don't like buttercream but I think this would change my mind!

Not to mention the corn syrup will prevent this from recrystallizing and will probably keep this in peak condition for longer!

So here’s a question that I was wondering, could you just take the powdered sugar like whatever amount you normally would put in your butter and then just melt it down with a little bit of milk ( for me it would be non-dairy milk or coconut milk) and Bring it to sort of like a 20 minute icing consistency so it takes away any of that grittiness that it might have and then add it to your butter instead, would that work?