How Do I Get Perfectly Smooth Buttercream??

Decorating By forheavenscake Updated 22 Sep 2009 , 1:02pm by crazydoglady

 forheavenscake  Cake Central Cake Decorator Profile
forheavenscake Posted 22 Sep 2009 , 2:41am
post #1 of 5

I have been trying to search for this answer and I keep seeing everyone refer to sugarshack. . .I went to this website but can't afford to purchase the DVD. . can someone please explain to me the process of covering a cake with buttercream to get the glass-like look?

I am new to decorating and so far have only tried fondant. . I am really eager to master this option as well.

Thanks so much!

4 replies
 xstitcher  Cake Central Cake Decorator Profile
xstitcher Posted 22 Sep 2009 , 2:51am
post #2 of 5

I highly recommend sugarshack's dvds. When/if you ever get the chance to get the dvds do so. In the meantime there are great tutorial's available. There are a couple of articles here on CC and some video's on youtube just to name a few places that you can find the info.

Here are some of the links (all of these tutorials are from CC members):





Practice is always the key though to get it down pat. I found that each one of my cakes was always better than the last.

Hope all of these links help!

 leah_s  Cake Central Cake Decorator Profile
leah_s Posted 22 Sep 2009 , 4:31am
post #3 of 5

I think that the biggest problem with non-smooth bc is that most people make it too thick/firm. BC should be the consistency of a stiff whipped cream. This will take letting your mixing run with the paddle on the lowest setting for perhaps ten minutes.

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Loucinda Posted 22 Sep 2009 , 12:02pm
post #4 of 5

Ditto for what Leah said, and use a big enough spatula to smooth it on. I think a lot of folks have trouble because they use a tiny spatula - my favorite size is the 13" one - spin the turntable and it is almost like glass with just a swipe and a spin!

 crazydoglady  Cake Central Cake Decorator Profile
crazydoglady Posted 22 Sep 2009 , 1:02pm
post #5 of 5

leah - do you let the mixer run for 10 minutes to cream the butter/shortening or do you let it run after all of the ingredients have been added?

also, i'd like to know what others use: all shortening, shortening w/butter what is the best ratio of shortening/butter.

personally, i like the taste of butter but shortening, not so much.

thanks!

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