Tami’s or Perfect Buttercream - Not as Sweet Version

  • Serves: Makes 3 cups or enough for two 9 x 2-inch cake layers or 24 cupcakes
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Variation: Tami's or Perfect Buttercream and Variations

SARAH SAYS: This recipe is a less sweet version of CraftyBaking.com's most popular recipes, Tami's or Perfect Buttercream Recipe. I invented it one day when I was making my Frosted Fresh Cherry Layer Cake Recipe, and wanted to frost my cake with a tangy buttercream, but couldn't find a recipe. Instead I invented my own with a secret ingredient! The result was: WOW! The resulting frosting was very fluffy and had a nice tang to it! It was almost like Cream Cheese Frosting, without the cream cheese, but much lighter in texture, and it did not need refrigeration! I decided to share my recipe invention with you because it's THAT GOOD!


I discovered that by adding in Greek yogurt, it helped cut the sweetness of this recipe. I have trying to develop a less sweet version of American buttercream after so many of you have asked me over the years for a recipe. I know that acidic ingredients, such as lemon juice or salt will help, but they would need to be added in such large quantities, that it would upset the recipe's balance. Greek yogurt, thicker in texture than regular yogurt, did the trick. Sour cream would work in its place.

1 cup Crisco Shortening (can use hi-ratio shortening, if desired) or butter (2 sticks)
1/2 stick (4 tablespoons) butter, slightly soft not mushy or shortening
1 pound (4 cups) powdered sugar, sifted (measure than sift)
1 tablespoon meringue powder, optional - add only if you want the buttercream to crust
2 tablespoons (1/8 cup) to 4 tablespoons (1/4 cup) full fat or 2% Greek yogurt or full fat sour cream; do not substitute with regular yogurt
1 teaspoon vanilla
pinch salt

We used all-butter for this tutorial. This is the 3-cup recipe.
1. In your mixer bowl, fitted with a paddle attachment, beat the shortening until it's smooth. Add the butter and beat together until smooth and light and fluffy.

2. Add half the powdered sugar and mix for 5 minutes on low-medium speed.

NOTE: When making frosting with powdered sugar, it is helpful to wrap the mixer with a clean dishtowel, to prevent powdered sugar from flying out of the bowl and all over the counter and up your nose.

Stop the mixer and scrape down the sides and bottom of the bowl.

3. Add the remaining sugar and salt and mix well. 

4. Add smaller amount of the Greek yogurt indicated in the recipe and the vanilla and mix well.

5. Beat accordingly. For a super smooth and fluffy buttercream, beat on medium for about 2 to 3 minutes. This buttercream will be whiter when it's beaten longer.
Adjust with milk or powdered sugar, if necessary.

6. Use immediately; it's easiest to smooth out when it's fresh. I'm asked all the time about this icing crusting and how long it can be left out. So, it doesn't really crust, it will need smoothed with a hot knife if you want a super smooth surface. This is great because a cake can be done one night and the icing will still be creamy the next day for serving.

As for sitting out, I have left this buttercream in a tight tupperware for several days at room temperature, a week in the refrigerator or several months (3+) in the freezer without problems.
No matter how you store the buttercream, be sure to beat it vigorously with a heavy spoon before using to take away the spongy texture.

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