The first time I tasted buttercream bread, I literally tracked down the chef to ask what I was eating. It’s thinly sliced sourdough spread with buttercream, sprinkled with sugar and griddled until it caramelizes into a sweet, crispy cracker you cannot stop eating.
The original was made with homemade buttercream, but my 15-minute shortcut uses canned cake frosting. It takes three main ingredients and tastes like the crispy edge of French toast crossed with a caramelized cookie.
Table of Contents
What is buttercream bread?
Buttercream bread is simply thinly sliced bread spread with cake frosting, sprinkled with sugar, and cooked in a pan until caramelized and crispy.
I first experienced this bread at a party in Utah served atop a panna cotta. It was so addictive, I had to ask the chef how it was made.
The original recipe was created by Chef Ruty of Lux Catering & Events. It was made with homemade buttercream icing and sourdough bread.
While buttercream icing isn’t that hard to make, I created this recipe with canned cake frosting, and it worked great.
After posting the video on Instagram, several people commented about international versions of this recipe. In Indonesia, they have Bagelen. In the Philippines, they have mamon tostado and Biscocho. And in Mexico they have molletes dulces.
Buttercream Bread
Ingredients
- 1 loaf sourdough bread, unsliced
- 1/2 cup cake frosting, buttercream or canned frosting
- 2 tbsp sugar
Instructions
- Slice: Use a sharp knife to slice the bread into very thin slices.
- Coat: Use a knife or offset spatula to spread the frosting onto both sides of each slice of bread. Sprinkle both sides with sugar.
- Heat Griddle: Heat your griddle or skillet over medium heat to about 325F degrees.
- Cook: Place the prepared bread slices on the hot griddle or pan and cook for about 2 minutes per side until golden.
- Rest: Remove from the heat and place on a silicone or waxed paper-lined pan. Sprinkle with a pinch of salt and let cool.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What you’ll need
- Sourdough Bread: It’s best to buy an unsliced loaf, so that you are able to create super thin slices. You can also bake your own.
- Buttercream Frosting: You can make homemade buttercream or buy a can of frosting in the cake aisle. Vanilla or cream cheese flavors are best.
- Sugar
See the full recipe card above for servings and a full list of ingredients.
How to cook buttercream bread
For this recipe, you will either need a griddle like a Blackstone or a large flat pan or skillet on the stove.
Step 1: Slice the bread
Start by slicing your loaf of sourdough into very thin slices. This ensures the final pieces are thin and crispy like crackers.
Step 2: Ice the bread
Spread a thin layer of cake frosting on both sides of the bread slices. Then, sprinkle both sides with some sugar.
PRO TIP: Don't use too much icing. Otherwise, when you cook it, it will melt and ooze all over. Just a thin layer is enough.
Step 3: Cook the buttercream bread
Heat your griddle or pan over medium heat to about 325F degrees. Once your griddle is heated, add the sliced bread. Cook for about 2 minutes per side or until golden brown.
Step 4: Cool the bread
Once the bread is golden, transfer the slices to a silicone-lined or wax paper-lined baking sheet to cool. Sprinkle on a pinch of salt. As it cools, it will become crispy.
How to serve buttercream bread
Buttercream bread is addictive on its own. I love eating a few pieces as a snack.
But the sweet, crispy slices are ideal for sweet cheese dips or other dessert dips like my lemon blueberry camembert skillet cheese dip, Campfire Brie Dip and Skillet Brie Dip with Maple Walnut Sauce. They even go fabulously with a bowl of ice cream.
Storage
Once the buttercream bread is cool, store it in an airtight container on the counter for up to three days. The slices will start to soften over time. To prevent them from sticking together, you can add pieces of wax paper between them.
GCG Pro Pitmaster Tips
- Slice the bread really thin
- Save time by using canned frosting
- Don’t over frost the bread
- Allow time for the slices to cool, so they crisp up
Frequently Asked Questions
I was at a special dinner in Utah that was catered by Lux Catering & Events. A slice of sweet crispy bread was served with the dessert that was so amazing, I had to ask the chef how it was made.
The original recipe was created by their pastry chef Ruty. She used the homemade buttercream icing recipe from Rose Levy Beranbaum and fresh-baked sourdough from Basil & Bloom.
Buttercream is a type of cake frosting made with butter and powdered sugar.
No. I cheat and use canned cake frosting. It’s usually made with oil and sugar and doesn’t actually contain butter. It works just fine. The vanilla and cream cheese flavors work best.
Could I have the recipe for the fruit your dipping this in??
Here you go. I just posted it: https://girlscangrill.com/recipe/lemon-blueberry-camembert-skillet-dip/