Introducing a game-changing no-grit buttercream recipe that offers the silky smoothness of Swiss meringue without the fuss of egg whites. Born from the desire to eliminate the common gritty texture found in traditional American buttercream, this recipe uses a unique method of dissolving powdered sugar in hot liquid to achieve a flawlessly smooth consistency.
Celebrated by bakers everywhere, especially after its debut on my YouTube channel at the 10K subscriber milestone, this recipe has set a new standard for buttercream perfection. With the ability to tweak the basic procedure by substituting water for milk or heavy cream, and the flexibility to adjust sweetness, this recipe is not only versatile but also easy to scale. It's the ideal choice for those seeking a luscious, grit-free buttercream that elevates any dessert.
Why You'll Love this No-Grit Buttercream
You're going to love this recipe because it's super simple and delivers a buttercream that's as smooth as Swiss meringue buttercream, but without any of the hassle of dealing with eggs. That means you end up with a no-grit buttercream that's just as silky and luxurious but much easier to make. Right from the start, you're avoiding the gritty texture that can sometimes ruin a good frosting. By dissolving the sugar completely before it even touches the butter, you're ensuring a smooth finish every time.
Plus, the recipe is incredibly flexible. Whether you have water, milk, or heavy cream on hand, you can use it. This adaptability means you can tweak the recipe based on what you have available or your personal preference.
You also have control over how sweet you want your buttercream. Love a sweeter taste? Add more sugar. Prefer it less sweet? Use less. The choice is yours.
And let's not forget about versatility. This buttercream works beautifully whether you're adorning a cake, sprucing up cupcakes, or filling delicate macarons. It's as good for sophisticated decorating as it is for simple frosting jobs.
Finally, the ability to store this no-grit buttercream in the fridge or freezer for later use means you're always ready to add that perfect finishing touch to your baked goods.
No-Grit Buttercream Ingredients
Let's break down the ingredients used in the no-grit buttercream recipe and explain the role each one plays in creating that perfect, smooth frosting. The ingredients pictured make up the base recipe. I've included cream cheese to elevate this base recipe into a cream cheese version.
- Boiling Water, Milk, or Heavy Cream: These liquids are the key to dissolving the powdered sugar, eliminating the gritty texture often found in buttercream. Water provides a neutral base, while milk or heavy cream adds richness and flavor, making the buttercream more luxurious.
- Powdered Sugar: This is the sweetener in the recipe. Powdered sugar, also known as confectioners' sugar, combines with the liquid to create a smooth, sweet base for the buttercream. Its fine texture is crucial for achieving the silky consistency we're aiming for.:
- Vanilla Extract: Vanilla adds flavor depth to the buttercream, giving it a classic, universally loved taste. It complements the sweetness of the sugar and the richness of the butter and cream cheese, tying all the flavors together beautifully.:
- Unsalted Butter: Butter is the backbone of the buttercream, providing structure, richness, and a melt-in-your-mouth texture. Using unsalted butter allows you to control the amount of salt in your recipe, ensuring the perfect balance of flavors.
- Cream Cheese
How To Make No-Grit Buttercream - Cream Cheese Version
Creating this no-grit cream cheese buttercream is simpler than you might think, and it's about to become your go-to for a silky-smooth frosting. Let's break it down into manageable steps with some helpful subheadings to guide you through.
Dissolving the Sugar
Start with your powdered sugar and mix it with a hot liquid of your choice—water, milk, or heavy cream and vanilla. The goal here is to dissolve the sugar completely to avoid any gritty texture in your final buttercream. Stir thoroughly and patiently until the sugar is fully dissolved. This crucial step ensures your buttercream will be as smooth as possible.
Straining the Mixture
Once your sugar is dissolved, take the time to strain the mixture. Although it might seem like an extra step, straining is essential for catching any sugar granules or clumps that didn't dissolve. Let the strained mixture cool to room temperature. Cooling prevents the mixture from melting the butter in the next step, which is key to achieving the perfect consistency.
Whipping the Butter
Now, take your softened butter and whip it until it's light and fluffy. This process is about incorporating air into the butter, making your buttercream lighter and more spreadable. Keep the mixing slow and steady to avoid overbeating.
Adding the Sugar Mixture
Gradually add your cooled, strained sugar mixture to the fluffy butter. Do this slowly, allowing the butter to absorb the liquid fully with each addition. This step requires patience to maintain the lightness of the whipped butter and avoid deflating it.
Incorporating the Cream Cheese
Finally, add the cream cheese to your mixture and beat just until combined. It's important not to overmix at this stage; you're aiming to integrate the cream cheese without compromising the airy texture you've achieved.
Your No-Grit Buttercream is Ready!
And just like that, you've made a no-grit cream cheese buttercream that's perfect for any dessert. This buttercream is not only delicious and smooth but also versatile enough for decorating cakes, frosting cupcakes, or even as a filling for your favorite treats. Enjoy the satisfaction of creating something truly special with your own hands.
My Top Tip
The most important tip for creating the perfect no-grit cream cheese buttercream is to ensure that the powdered sugar is completely dissolved in the hot liquid before combining it with the other ingredients. This step is crucial because it directly impacts the smoothness of your buttercream, which is the hallmark of this recipe.
Dissolving the powdered sugar thoroughly in either hot water, milk, or heavy cream eliminates any chance of gritty texture, ensuring that the buttercream achieves that silky, smooth consistency reminiscent of Swiss meringue buttercream. Take your time stirring the sugar into the hot liquid, ensuring no granules are left undissolved. If needed, a second round of stirring after a brief rest can help catch any stubborn sugar particles.
Remember, achieving the perfect texture starts long before the sugar mixture meets the butter and cream cheese. By giving this step the attention it deserves, you're setting yourself up for success, ensuring your buttercream is as smooth as can be, enhancing the overall quality and experience of your baked creations.
Flavor Variations
On my YouTube channel, there's a playlist where I show how to make 10 different tasty versions of the basic no-grit buttercream. You can find cool flavors like Honeycomb, Nutella, Coffee, Chocolate, and Cherry, plus more. Each one adds something special to the original recipe, so you can mix things up depending on what you like or what you're making. Whether you want to make your frosting taste like your favorite chocolate spread, give it a coffee boost, or mix in some cherry sweetness, there's something in the playlist for you. It's all about making your cakes and treats even more awesome.
I'll keep adding new flavors to this list as time goes on and I'll also put these recipes in writing on my blog, so make sure to keep an eye out for more tasty updates. For now, if you're interested, I've already posted a written recipe for the Mocha version on my blog.
Have You Tried My Condensed Milk Buttercream?
Common Questions
If your buttercream turns out too runny, it might be because the liquid was still too warm when added to the butter, or the butter was too soft. Try chilling the mixture for a bit in the fridge, then whip it again. This should help it firm up.
Yes, you can make this buttercream in advance. Store it in the refrigerator if you're using it within a week, or freeze it for up to two months. Just make sure to bring it back to room temperature and re-whip it before using to get the best texture.
Absolutely! You can add gel food coloring to the buttercream to achieve the color you want. Gel colors are preferred because they're more concentrated and won't alter the consistency of your buttercream.
Straining the sugar mixture ensures that any undissolved sugar granules or clumps are removed, which is key to achieving the smooth, grit-free texture. Skipping this step might leave you with a less than perfectly smooth buttercream.
Using salted butter can affect the flavor balance of your buttercream, making it too salty. It's best to use unsalted butter as you can always add a pinch of salt if needed to enhance the flavors without overpowering the sweetness.
No-Grit Buttercream Cream Cheese
INGREDIENTS
- 80 ml (⅓ cups) water or milk or heavy cream (HOT)
- 250 g (2 cups) powdered sugar up to 500g
- 2 teaspoon (2 teaspoon) vanilla extract or other flavor
- 500 g (2 ⅕ cups) butter unsalted and softened
- 125 g (4 ⅖ oz) cream cheese
INSTRUCTIONS
- In a bowl, combine the powdered sugar with the boiling water (or milk/heavy cream) and vanilla extract. Stir thoroughly until the sugar is completely dissolved. This step is crucial for achieving a smooth texture, so take your time.
- Strain the mixture through a fine mesh strainer into another bowl to remove any remaining lumps, ensuring a smooth consistency. Allow the mixture to cool to room temperature.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on low speed (setting 3) until light and fluffy, about 5 minutes. A hand mixer can also be used if preferred.
- With the mixer still on low, gradually drizzle the cooled powdered sugar mixture down the side of the bowl. Continue mixing at a low to medium speed (setting 2-3) for about 10 minutes, until well incorporated.
- Add the softened cream cheese to the bowl and mix for an additional minute. Be careful not to overmix at this stage to prevent the buttercream from becoming too loose or splitting.
- Your buttercream is now ready to use, boasting a silky smooth, grit-free texture perfect for any confectionary application.
Elaine says
Does this crust like normal buttercream...cos there's. more butter than icing sugar.?
Fay says
Hi Elaine, no, this buttercream doesn’t crust, it will harden like regular buttercream but it remains smooth to touch.