My Top 5 Buttercream Tips
Buttercream is not only the glue that holds cake layers together, it "protects" and stabilizes your cake, and is the perfect edible canvas. Here are my top 5 tips on buttercream:
- When frosting a cake, the temperature of your buttercream is really important. If it is too hard or stiff, it can move your cake around and be difficult to spread and smooth. If it is too soft, it might not stay on the cake, or be too thin to fully cover the cake.
- Made too much buttercream? Freeze it! I like to use gallon sized ziplock bags, put the buttercream in it and flatten it. This makes it easier to store in your freezer, not taking up so much space!
- Use unsalted butter. You can always add more salt later! Make sure your butter is soft enough before you whip it too. If you're in a rush, you can microwave it in 10 second intervals. The consistency should be similar to peanut butter.
- To avoid airy buttercream, don't overwhip it. Use your paddle attachment, and towards the end, use your spatula and mix it by hand, knocking out air bubbles.
- One way to get a super smooth buttercream finish is to use a metal cake smoother. Dip it in warm water, wipe it with a towel, then run it gently across your cake. Wipe off the excess buttercream, then repeat again by dipping in the warm water, etc.
Let me know in the comments - which of these tips is your favorite? Also, if you have any specific questions on buttercream, let me know as well!
Photo by: Alexander Tat