How to Get the Most Stable Buttercream (Without Icing Sugar)
If you’re tired of buttercreams that are too sweet, grainy, or hard to control, this video is for you.
In this tutorial, I’ll show you 4 simple buttercreams made without icing sugar, using easy-to-find ingredients and clear steps.
They’re smooth, stable, and perfect for clean piping.
You’ll learn how to make:
Classic condensed milk buttercream
Caramel buttercream
Coffee buttercream
Mocha buttercream
All starting from a simple base, with small adjustments that completely change the flavor and piping result.
If this video helps you, don’t forget to subscribe to the channel,
and let me know in the comments which buttercream you liked most.
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🧈 Ingredients
Classic Buttercream
Butter 300 g (1 ⅓ cup)
Sweetened condensed milk 250–300 g (¾–1 cup)
Caramel Buttercream
Butter 300 g (1 ⅓ cup)
Sweetened condensed milk 210 g (⅔ cup)
Caramel syrup 105 g (⅓ cup)
Coffee Buttercream
Butter 300 g (1 ⅓ cup)
Sweetened condensed milk 210 g (⅔ cup)
Hot milk 30 ml (2 tbsp)
Instant coffee 2 tbsp
Mocha Buttercream
Butter 300 g (1 ⅓ cup)
Sweetened condensed milk 210 g (⅔ cup)
Sweetened condensed milk 105 g
Hot milk 60 ml (¼ cup)
Cocoa powder 30 g (⅓ cup)
Voice-over generated with the help of AI voice synthesis.
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