Is Buttercream High in Sugar? A Look at Different Frosting Types

December 31, 2025 •

3 min read

According to baking experts, traditional American buttercream often contains a 1:2 ratio of butter to powdered sugar by weight, making it one of the sweetest frosting varieties. Given this, it's clear that many types of buttercream are indeed high in sugar. This high sugar content is a primary reason why buttercream is such a decadent and calorie-dense treat.

Quick Summary

Buttercream is typically high in sugar, especially the popular American style, which uses a large amount of powdered sugar. However, the sweetness varies significantly across different types, such as less sugary meringue-based buttercreams. The ratio of butter to sugar can be adjusted, and alternatives exist for those seeking a lighter, less sweet dessert topping.

Key Points

American Buttercream is High in Sugar: Made with a large ratio of powdered sugar to butter, American buttercream is one of the sweetest and densest frosting types.
Meringue Buttercreams are Less Sweet: Swiss and Italian meringue buttercreams use less sugar and are lighter and silkier in texture.
Sugar Levels are Adjustable: The sweetness of buttercream can be controlled by altering the butter-to-sugar ratio in the recipe.
Alternatives Exist: For those concerned about sugar, alternatives like Ermine frosting or whipped cream offer a less sweet dessert topping.
Buttercream Type Affects Sugar Content: The type of buttercream determines its overall sugar concentration, with options ranging from very sweet to moderately sweet.

Understanding the Sugar Content in Buttercream Frosting

Buttercream is a staple in baking, celebrated for its rich, creamy texture and ability to be piped into intricate designs. However, its reputation as a sugar-heavy indulgence is well-deserved, particularly for certain types. The amount of sugar can vary dramatically depending on the specific recipe used, with some variations containing significantly more than others. While American buttercream is notoriously sweet, European versions like Swiss meringue buttercream offer a less sugary alternative.

Why is American Buttercream So Sweet?

American buttercream is perhaps the most well-known style, and its simplicity is its hallmark. It is typically made by creaming together butter and a large quantity of powdered sugar, often in a 1:2 ratio by weight. The powdered sugar not only provides the sweetness but also acts as a stabilizer, giving the frosting its signature stiffness and ability to form a crust. The intensity of this sweetness can be overwhelming for some, which has led many bakers to explore less sugary options.

The Rise of Meringue-Based Buttercreams

For those who prefer a less saccharine experience, meringue-based buttercreams offer a fantastic solution. Swiss meringue and Italian meringue buttercreams use a base of egg whites and granulated sugar, resulting in a frosting that is lighter in both texture and sweetness. The sugar is dissolved into the egg whites by heating them over a double boiler (for Swiss) or by adding a hot sugar syrup (for Italian), creating a silky, stable meringue.

Here's a breakdown of the key steps for making meringue buttercream:

Prepare the meringue: For Swiss, heat egg whites and granulated sugar over a double boiler until the sugar is dissolved. For Italian, heat sugar and water to a specific temperature and pour the hot syrup into whipping egg whites.
Whip to perfection: Beat the meringue until it forms stiff, glossy peaks.
Add butter gradually: Incorporate softened butter one piece at a time, beating until the mixture comes together into a smooth, luscious frosting.

How to Reduce Sugar in Any Buttercream

If you love the taste of American buttercream but want to cut down on the sugar, you have options. Many recipes can be adapted to use a lower butter-to-sugar ratio, such as 1:1, for a less intense sweetness and softer texture. Some bakers also incorporate alternative ingredients to replace some of the sugar without compromising on the desired consistency.

List of sugar-reducing tips:

Adjust Ratios: Start with a 1:1 ratio of butter to powdered sugar and adjust to your preference.
Use Cornstarch or Flour: Some reduced-sugar recipes incorporate a paste made from flour and milk or add cornstarch to the powdered sugar to achieve a stable texture with less sugar.
Add Flavorings: Enhance flavor with extracts like vanilla bean paste, almond, or citrus zest to make the frosting taste rich and complex, reducing the need for overpowering sweetness.
Opt for Meringue Buttercreams: Transition to meringue-based buttercreams like Swiss or Italian meringue for a naturally lighter and less sweet result.

Comparison of Buttercream Types

Understanding the fundamental differences between buttercream types can help you choose the right one for your dessert, balancing sweetness, flavor, and texture. This table provides a side-by-side comparison of the most common types.


Feature	American Buttercream	Swiss Meringue Buttercream	Italian Meringue Buttercream
Primary Sweetener	Powdered (Confectioners') Sugar	Granulated Sugar (in cooked egg whites)	Hot Sugar Syrup (in whipped egg whites)
Sweetness Level	Very sweet	Moderately sweet	Moderately sweet
Texture	Dense, fluffy, can be grainy	Light, silky, smooth	Light, stable, creamy
Main Ingredients	Butter, powdered sugar, cream	Butter, egg whites, granulated sugar	Butter, egg whites, hot sugar syrup
Stability	Crusts and sets firm	Very stable, excellent for piping	Highly stable, holds up well
Complexity	Easiest to make	Medium difficulty	More advanced technique

The Verdict: How Much Sugar is in Buttercream?

Ultimately, the high sugar content of buttercream is a defining characteristic, but not all buttercreams are created equal. While the classic American style relies heavily on powdered sugar for its structure and flavor, other versions, especially the European meringue-based ones, achieve a delicate balance with a significantly lower sugar content. Bakers have control over the final product, with the ability to adjust ratios, incorporate other ingredients, and choose recipes that align with personal sweetness preferences. Therefore, while the answer to "is buttercream high in sugar?" is generally yes, the degree of sweetness is a variable that can be managed through recipe selection and modification.

For more detailed nutritional information on different foods, consulting the USDA FoodData Central is a reliable resource.

Frequently Asked Questions

American buttercream typically has the highest sugar content, as it is made by combining a high ratio of powdered sugar with butter.

Yes, Swiss meringue buttercream is considerably less sweet than American buttercream because it uses a cooked meringue base with a smaller amount of granulated sugar.

To make your buttercream less sweet, you can reduce the amount of powdered sugar, add a pinch of salt to balance the flavor, or switch to a less sweet alternative like a meringue-based buttercream or Ermine frosting.

Yes, alternatives like fresh whipped cream, cream cheese frosting, or Ermine frosting can be less sweet and are often considered healthier options.

In American buttercream, a higher proportion of powdered sugar contributes to greater stability and a crusting effect. Meringue-based buttercreams gain their stability from the egg white structure, which requires less sugar.

Graininess often occurs in American buttercream when the powdered sugar is not fully dissolved or sifted properly. Meringue-based buttercreams, which use granulated sugar dissolved by heat, have a smoother, silkier texture.

For American buttercream, a standard ratio is 1:2 (butter to powdered sugar), though some recipes may use a less sweet 1:1 or 2:3 ratio.