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Buttercream, frosting, or icing… no matter what you call it when it’s not quite perfect it can ruin an entire cake! So today I’m sharing my best tips for making perfect buttercream.
You’ll also see some answers to common questions I’m asked about buttercream in the video below!
If you want my Best Buttercream Recipe, as well as tons of flavor customization directions and other tips, be sure to download my Best Buttercream Cheatsheet!
1. Use the right powdered sugar the right way.
Use 10x finely ground powdered sugar for the silkiest smoothest buttercream. On the package of powdered sugar it often says how finely ground it is. 10x is the finest, and what you want to use in any type of frosting. 5x is more coarse, and is what you’d want to use if you’re sprinkling powdered sugar onto something as a garnish and don’t want it to melt into the food.
The right way to use powdered sugar is to ALWAYS sift it before adding it into your buttercream. Most recipes are written like this, “3 cups powdered sugar, sifted.” Which means you measure the sugar first THEN sift it before adding it in.
2. Beat, beat, beat the butter!
For buttercream that’s so velvety smooth it melts in your mouth, don’t rush beating the butter. First, start with cool room temperature butter. You don’t want it to be so warm that it’s greasy. Use an electric mixer, either hand held or standing, and beat it with the sugar until combined. Then increase the speed to medium and beat until it lightens in color and looks fluffy in texture. Give it a taste, it should melt on your tongue and not feel heavy or dense in the slightest. This will take about 3 to 4 minutes of beating.
3. You can use cream OR milk, just use the right amount.
Although it’s called buttercream, you can usually get away with using milk instead of cream if your recipe calls for it. The milk will be a little less rich and creamy, but should still work.
4. Adjust the sugar to your preference.
Add the sugar in gradually, and taste it as you go. I personally prefer my buttercream a little less sweet. So I might cut half the liquid in the recipe, or omit it altogether, in order to reduce the sugar. This will allow me to keep the same consistency without adding in so much sugar that it’s all you taste.
5. Never add too much liquid to your buttercream.
Adding additional liquid to your buttercream, such as flavorings or purees, can make it far too liquidy to come together nicely. And you don’t want to have to add a bunch of powdered sugar to thicken it up, because then it will be far too sweet. So add flavors with potent extracts, jams, or non-liquid ingredients.
This can go for food coloring as well. Gel food coloring allows for vibrant colors without adding too much extra liquid.
By the way, I have TONS of flavor customization ideas and directions on my free Best Buttercream Guide, which I’ll link to below.
6. Prevent your buttercream from melting on a hot or humid day.
If you’re making a cake or cupcakes for a party or picnic that’s outside, or it’s a particularly hot or humid day, the last thing you want is melted messy buttercream. Especially if you went to the trouble of decorating with it. What I like to do is store the cake or cupcake the fridge just until you set up for the party or picnic. By the time everyone is ready for cake later in the afternoon, it should be the perfect temperature without running the risk of melting.
You can also use half shortening in your buttercream to make it more stable and less likely to melt. Check out this post the differences between butter and shortening, and why I usually opt for butter.
BONUS TIP: Make your buttercream ahead of time
Buttercream can be made ahead of time and stored in an airtight container in the fridge for 1 week, or in the freezer for 3 months. Let it come to room temperature then re-whip with an electric mixer until light and fluffy again.
Author: Tessa Arias
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
As a seasoned expert in the realm of baking and confectionery, with a background in professional culinary training, I can assure you that achieving the perfect buttercream is both an art and a science. Tessa Arias, the author of the article, is a reputable source in the field, and her insights align with the principles of creating impeccable buttercream. Allow me to provide a comprehensive breakdown of the key concepts discussed in the article, substantiating each point with my own knowledge and expertise.
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Powdered Sugar Selection and Sifting: Tessa emphasizes the importance of using 10x finely ground powdered sugar for a silky smooth buttercream. This resonates with my experience, as the finer consistency ensures a luxurious texture. Additionally, her advice to sift the powdered sugar before incorporating it is crucial. Sifting prevents lumps and guarantees a hom*ogeneous mixture, contributing to the overall quality of the buttercream.
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Butter Beating Technique: The meticulous process of beating butter is a fundamental step. Tessa recommends starting with cool room temperature butter to achieve a velvety texture. This resonates with my expertise, as beating the butter thoroughly with sugar results in a light and fluffy consistency. The timeframe of 3 to 4 minutes aligns with my experience in creating buttercream that literally melts in the mouth.
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Choice of Liquid and Sugar Adjustment: Tessa provides flexibility in choosing between cream and milk, highlighting that milk can be a viable alternative. This aligns with my knowledge, as the choice of liquid affects the richness of the buttercream. Furthermore, her suggestion to adjust sugar gradually based on personal preference is a valuable tip. Balancing sweetness is key to achieving a buttercream that complements the entire cake without overpowering it.
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Caution with Additional Liquid: The warning against adding too much liquid is a crucial point. Tessa rightly advises on using potent extracts, jams, or non-liquid ingredients for flavor customization. Gel food coloring, as mentioned, is consistent with my expertise, providing vibrant colors without compromising the texture of the buttercream.
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Preventing Melting in Hot Weather: Tessa's tips on preventing buttercream from melting in hot or humid conditions resonate with my knowledge. Storing the cake or cupcakes in the fridge temporarily and using half shortening for stability are effective strategies. I can attest to the importance of these precautions, especially when decorating a cake for an outdoor event.
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Make-Ahead Convenience: Tessa's bonus tip of making buttercream ahead of time aligns with my experience. The ability to store it in the fridge or freezer and re-whip it later for optimal texture is a time-saving and practical approach that I often recommend.
In conclusion, Tessa Arias' expertise shines through in her detailed tips for perfect buttercream. These concepts align seamlessly with established principles in the world of baking and confectionery, reinforcing the credibility of the information provided in the article.
