Simple Buttercream Frosting That’s Not Too Sweet

Sometimes you just want to slap some frosting on a cake and call it a day, am I right? Too bad the easiest buttercreams to make are also usually the sweetest.

That’s because the easiest buttercreams are usually just butter and powdered sugar. A LOT of powdered sugar. This is a problem for me, because I don’t really love super sweet frosting. Maybe you’re not a fan of the super sweet frostings either?

Well, I have a few tips for you. To make American buttercream that tastes great but isn’t too sweet, keep these things in mind:

1. Use the proper mixing methods – If your buttercream isn’t mixed properly it could end up dense, greasy, and too sweet.
2. Use high quality ingredients – Higher quality butter and vanilla have richer flavor, which balances the sweetness.
3. Adjust the butter to sugar ratio – It really is that easy! For less sweet buttercream, use less sugar.
4. Use salt and acid – Salt and acid naturally balance out all that sugar.

Want an even less sweet buttercream? Try making my Swiss Meringue Buttercream recipe.

Now let’as dive a little deeper into why each of these points is important.

Use the proper mixing methods for ideal texture

Sifting your sugar

The perfect frosting should be light and fluffy with an even texture. To get that light and fluffy texture when you make American buttercream, you need to sift your powdered sugar and use slightly softened butter.

Sifting is really important because it removes any lumps that might be lurking in your powdered sugar. No one wants to have dry lumps of powdered sugar in their frosting!

If you’re using a fresh bag of powdered sugar it might be free of lumps. But if the bag has been opened, and especially if your environment is humid, lumps are bound to form. So I think it’s best to be safe and sift the powdered sugar!

Butter temperature

The temperature of your butter is also important. It should be a cool room temperature, or around 68F/20C. You’ll know the butter is at the proper temperature if you can leave a slight indent with your finger.

Why is the temperature so important? Warmer butter is not strong enough to hold air bubbles, so you won’t be able to whip it into a light and fluffy frosting. On the other hand, slightly cooler butter will hold its shape much better.

If you’re working in a hot environment, err on the side of cooler butter. It may take a bit longer to whip, but the butter will warm up quickly from the friction of mixing.

The right texture

Perfectly light and fluffy buttercream will taste less sweet than under-whipped buttercream. Under-whipped buttercream is denser, meaning there will be more sugar in every bite.

So overall, sifting will get rid of sugar lumps, and using cool room temperature butter will allow you to whip up a lighter, fluffier frosting.

Use high quality ingredients to balance sweetness

Because American buttercream involves so few ingredients, the quality of each ingredient becomes more important. While American buttercream usually contains butter, powdered sugar, vanilla, and milk or cream, I think the butter and vanilla are the most important to focus on.

Better Butter

Now there’s nothing wrong with cheap butter, and I use it all the time. But if you have the option to splurge on some higher quality European-style butter, the taste and texture is going to be way better. European-style butter is usually made with cultured milk and has a higher fat content. The cultures add more flavor and the higher fat content creates a smoother mouth-feel.

The brands I usually like to buy are Kerrygold and Plugra. I’m not sure how widely available they are, but I can always find them at my local grocery stores. If you’re not sure which brand to buy, look for labels that say European-style or just taste-test a few different brands!

Better Vanilla

Likewise, the quality of your vanilla will have a big impact on the taste of your frosting. Use the best quality vanilla you can get. I would avoid imitation vanilla extract, unless you’re going for that “grocery store cake” taste. And no shame if you are, that’s what they use in the famous Milk Bar birthday cake recipe!

In general, using higher quality butter and vanilla will make your buttercream taste more flavorful and less like straight up sugar.

Adjust the butter to sugar ratio

American buttercream traditionally uses a 1:2 ratio of butter to sugar. That means twice as much sugar as butter by weight. But there’s no rule that you have to use so much sugar.

Using less sugar

Through trial and error I’ve found that I actually like a 1:1.5 ratio instead. With this ratio the buttercream is a little bit softer, but it’s still pipeable and still forms a slight crust.

You can figure out what you like by taste testing as you make your buttercream. Try starting with a 1:1.5 ratio, taste a little bit, and then add more sugar until it’s as sweet as you’d like.

Adjusting sugar ratio to complement different flavors

You might even want to use different ratios depending on the type of cake you’re frosting and other fillings you might be using. More tart flavors like lemon will stand up to sweeter frosting. Something already sweet like caramel might benefit from a less sweet frosting. 

Use salt and acid to balance sweetness

 A common misconception is that baking and cooking are two totally different skills, but I disagree. Yes, there are certain rules you need to know about in baking. But if you know what purpose each ingredient serves, you have the ability to adjust and balance your desserts just like you would in savory cooking. For anything sweet, salt and acid are going to help create balance.

Salt

A bit of salt is crucial to balance sweetness and bring out other flavors. I typically use kosher salt, but if you are using finely ground sea salt or table salt, use a little less.

You can use salted butter in your frosting, but I find it can be a little too salty. If you use unsalted butter you’ll have complete control of the salt level in your buttercream.

Acid

Just like salt, a bit of acidity will also help balance out sweetness. There are a bunch of different ways to include a bit of acidity in your buttercream.

If you’re using cultured, European-style butter, you’ve already got a little more acidity than you would get from standard butter!

If you’re using regular butter or if your buttercream is still just a little too cloying, you can add a tiny bit of plain white vinegar. Don’t overdo it though, a half teaspoon or teaspoon at the most should do the trick. And don’t worry, you won’t be able to taste the vinegar. It’s just going to tone down the sweetness.

Now what I actually like to do instead of the vinegar, is use Greek yogurt instead of the heavy cream or milk. The yogurt helps smooth out the frosting and gives is a delicious tang.

So that’s it! There are so many ways to adjust your buttercream frosting, so don’t be afraid to play around. No if you do by chance want to experiment with a fancier buttercream, try out my Swiss Meringue Buttercream recipe. It’s silky smooth and even less sweet than the American buttercream recipe below. Plus, it’s great for piping decorations!