Recently, we were talking about how we would like to find a buttercream icing recipe that isn’t so painfully sweet and heavy.

After a bunch of searching, I found the base for a European-style Buttercream which promised to be rich and fluffy but not too sweet, and I was intrigued.

It was just what we had in mind! Fluffy, silky smooth, and although rich in flavor it was not overly sweet. Below is the base recipe we used – feel free to flavor as you see fit!

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Fluffy European Buttercream
Author: 
Recipe type: Frosting
Prep time: 
Total time: 
 
This recipe was compiled from viewing recommendations for a less sweet frosting on the web. This recipe produces a rich, decadent and lightly sweet and silky smooth frosting.
Ingredients
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 11/2 cups unsalted butter, room temperature
  • 2 tablespoons liquid flavoring
Instructions
  1. Combine egg whites and sugar in a bowl over simmering water until warm to the touch and sugar has dissolved completely (do not whip, when it is finished there will be a little foam on the top).
  2. Remove from heat and transfer to a stand mixer or use an electric mixer and whip until mixture has cooled and stiff peaks have formed.
  3. Cut butter into small chunks and add to mixer one chunk at a time, waiting to add another until fully incorporated.
  4. Add extract and fully incorporate.
Notes
If mixture starts to separate while adding the butter, it's probable the mixture has not cooled enough, or the butter is still too cold. This is easily remedied by either returning the bowl back over the simmering water (to warm the mixture, while mixing) or place the bowl in the refrigerator for a short period before continuing to add the butter.