Simple Cream, Better Than American Cream

This easy cream recipe isn’t as sweet as American cream, but it’s just as easy to make. I love this cream, which is technically a fake swiss meringue cream. But you don’t have to heat the egg whites (thanks to pasteurized egg whites), and it’s ready in under 10 minutes!

It’s not a crusty cream because it has a meringue base. It has a slight sheen and works well chilled in the fridge. It’s light but perfect for a garnish without being too sweet. You can garnish with this, use it under fondant, and it tastes so much better than store bought!

How to Make Better American Cream

This recipe is like a cross between traditional American creme fraiche and Swiss meringue, so the ingredients are a mix of both.

• Dissolve powdered sugar in pasteurized egg whites.
• Add salt and vanilla and mix for 5 minutes to achieve low volume.
• Finally add the room temperature butter and mix for about 10 minutes, until the cream is smooth. Alternatively, you can add a small drop of purple food coloring for a whiter color.
• Optional but recommended, switch to the paddle attachment and let the mixer run for another 15 minutes to remove air from the cream and make it super smooth.

Tips for Making the Best Buttercream

my cream separation

The cream cracked because it was so cold. Scoop out 1/3 cup of the cream and melt slightly in the microwave until completely melted, then stir again. That little bit of warm butter helps everything come back together.

My simple cream is too soft

The frosting will be smooth or firm depending on how hot it is. If it’s too soft, it could be that the butter was too soft when you added it, or the mixer overheated it. Chill the cream in the fridge for 20 minutes, then stir again, it should firm up.

my cream is grainy

If you have this problem, try sifting the powdered sugar before adding the pasteurized egg whites, then mix the egg whites and powdered sugar on medium speed for 5 minutes to dissolve the powdered sugar.

frequently asked questions

Would this work well under fondant?

Yes! Be sure to chill the cake frosting until the buttercream is firm to the touch before coating with fondant.

How stable is this glaze?

The cream won’t get a crust, but it’s stable enough for flowers and other decorations and will keep at room temperature for up to 2 days.

It will melt after about 20 minutes in direct sunlight, so keep it in the shade! You can substitute vegetable shortening for half of the butter to make it more stable at high heat.

You can also add melted white chocolate to the frosting to make it very stable.

How long does simple cream last?

This cream will keep (covered) for 2 days at room temperature, 2 weeks in the refrigerator, or 6 months in the freezer.

If your cream is cold, be sure to whip it again before using. Bring the cream to room temperature and start whipping. Then take 1/3 cup of the cream and microwave until just melted, then pour in again while whisking again until smooth.

If you are frosting the cake within 48 hours, just leave the cream on the counter. No need to refrigerate until 2 days as the butter and sugar will keep on their own.

Can I color this cream?

You can add a few drops of gel food coloring to this cream to color it. It holds the color well and darkens over time.

Is pasteurized egg white safe to eat?

Yes! Pasteurized egg whites are heat-treated (like milk) and are safe to eat. They are usually packed in cartons or bottles on the egg aisle.

If you don’t have pasteurized egg whites, you can use my Swiss Meringue Cream recipe. notes: To be on the safe side, undercooked egg whites are not recommended for pregnant women.

How much frosting does this recipe make?

This easy American buttercream recipe makes about 6 cups, enough to glaze and fill an 8-inch round three-tier cake or a 23-25cm round two-tier cake.

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Buttercream Easy and Better Than American Buttercream was first published on American Recipe.