Everything You Ever Wanted To Know About Buttercream

Decorating By Jackie Updated 26 May 2016 , 8:00pm by gfbaby

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zdebssweetsj Posted 10 May 2009 , 1:47am
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If you can also include tips to help prevent blowout on cake that have been refridgerated. I use butter and milk in my buttercream recipe so I do keep mine refridgerated until the day of wedding.

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2SimplySweet Posted 11 May 2009 , 5:32pm
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My question is "Why does the BC harden in some areas and not in others? What am I doing wrong?

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bsharp Posted 21 May 2009 , 9:21pm
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Great idea Jackie. Adding if it can be refrigerated or frozen and for how long. It will last how many days at room temp. I have kept mine in the frig for up to 2 weeks and it did great. I have never frozen any. I have left to room temp (I do not use milk in mine) up to 3-4 days.

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cookinmama87410 Posted 22 May 2009 , 4:26am
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Originally Posted by ilithiya

Mine would be that a stiff putty/spackle knife (3"-4") is much easier to use for smoothing the sides of cakes and to make sure that there's a good, sharp edge on the bottom of the cake where it meets the board. (The rounded tips of the spatulas somehow leave ridges or indents, IME.)


I love this method but I use an actual mud knife that you buy at the hardware store. Bring it home and clean it up really well first of course. This is how Alton Brown does it on the food network.

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Yorkiemum Posted 27 May 2009 , 1:49am
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I have just found this link and am going to try to read it all to discover many new things. I am on a journey to find a buttercream frosting that I ate that was delicious. The lady called it raspberry buttercream. It tasted like whipped cream with raspberries in it. It was the lightest frosting I have ever had. Do any of you know how to make something like this. I keep trying but have not figured it out.

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VlyIndian Posted 20 Jun 2009 , 8:13am
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I have a problem with my icing drying out too much and cracking. I'd like some info on that.

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ilucy Posted 7 Jul 2009 , 2:24pm
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i was wondering if I can start making the BC frosting today (tuesday) before I have to bake the cakes for this weekend on thursday so I don't have to do to much except to fill and decorate the cakes on Friday?
I just don't want to feel like I'm in a hurry

Thanks everyone

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madewithlove Posted 8 Jul 2009 , 4:25pm
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hey... one more thing you can try... instead of papertowels (which tend to take away the sheen on the icing) use blue shop towels. they don't leave a fuzz and keep the nice shiny effect.

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jaimalina5277 Posted 8 Jul 2009 , 10:58pm
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Is there a way to make buttercream icing without making it taste sooo sugary..??

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sangstick Posted 14 Jul 2009 , 4:42pm
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Question! What is the best way to keep your icing a day or two before you use it? And what is the best brand of lard to use for decorating icing?

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ram4519 Posted 20 Jul 2009 , 10:17pm
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My question is the color of buttercream. I see lots of great recipes that use actual butter, but wouldn't this make the frosting have a yellow color? I have only used the wilton recipe. My second question is between chocolate and white, the chocolate seems so fluffy and light, how can I get my white to be the same? Any tips for this beginner would be greatly appreciated.

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Weedmonzo Posted 24 Jul 2009 , 2:41am
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1 Cup Hi Ratio Shortening
4 TBL White Icing Base
Ladies where do you get all of these supplies I've never heard of? What is White Icing Base and Hi Ratio Shortening? Sorry...I am SO new! Thanks!

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kimelderbarton Posted 27 Jul 2009 , 8:49pm
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I have a hard time determining stiff icing. I think I have it right and then start to make roses and it is too stiff. Any good ways of determining the correct consistency would be greatly appreciated. I was told that the recipe in our class booklet needs to be adjusted because of the change in Crisco (trans fat). I add more water and it's still to thick! HELP! I fill and empty bags repeatedly. Can't wait to read the article!

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UKCatCrazy Posted 5 Aug 2009 , 3:34pm
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Originally Posted by cakelady1994

hi.has anyone ever tryed using heavy whipping in there buttercream icing.i use about 1/4 cup to my butter and crisco mix then add my powdered sugar.this cuts down on the sweet taste and it forms a good crumb coat . thumbs_up.gif

I use the heavy whipping cream in my BC and I think it makes it creamier and does cut down on the sweetness a bit. My only problem is I can never get it to crust over... am I maybe adding too much cream?

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Jeniwin Posted 5 Aug 2009 , 4:40pm
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I'm just starting out, and trying recipies. I have found FBC and SMBC work best for me, but I tried a new SMBC recipe and it was so runny. So, I whipped up a batch of my old recipe and used it. Were the eggs too warm maybe?

Also what is crusting vs. non-crusting???????

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caked4life Posted 5 Aug 2009 , 8:22pm
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ilithyiya: I purchased one over the weekend. I agree with you...IT WORKS GREAT!

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Cheri316 Posted 18 Aug 2009 , 2:54am
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I have two questions about buttercream, one how to make it less sweet, and can you but white fondant over chocolate buttercream

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Cherie31 Posted 19 Aug 2009 , 8:37pm
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I would love to find out how to get that bakery type buttercream that does not thin as you are piping your cake. The buttercream is fine for a while, and then after I have been piping for a few minutes, it starts to thin out and not be firm anymore. What is the secret? My friend and I have tried several recipes and no luck. I usually use the crusting buttercream recipe with butter and crisco.

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ganesha Posted 21 Aug 2009 , 10:56pm
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All about buttercream---what I great idea for an article!!!

My input:

I have found that warm water has worked best for me, when making buttercream.

I use 2 parts butter and 1 part shortening for my buttercream. And, I've found that using warm water (as needed), to get it the right consistency has worked the best. It seems to make the buttercream nice and light.

Happy Baking!

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Tammies_Cakes Posted 5 Sep 2009 , 6:49am
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Is there a way to make buttercream icing without making it taste sooo sugary..??

I add 14 tsp popcorn salt to my buttercream. Takes away some of the sweet taste.

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bridal1 Posted 13 Sep 2009 , 8:43pm
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To cut the sweetness, I add cornstarch to my icing. Not only does it help cut the sweetness, it also helps with humidity.

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weakness4sweets Posted 17 Sep 2009 , 1:14am
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Originally Posted by cindycakes2

The best tip I learned about buttercream icing was how to ice and smooth. Using the icing tip to place icing on the cake, then using a long smoothing spatula to even the icing out. After letting it sit for about 10-15 minutes, I then use VIVA paper towels to smooth the icing out. I get great results with this, even if I have to patch and repair when I am setting up a wedding cake. This could be another good section on buttercream.....how to patch and repair. I can't wait to read all the tips!

cindycakes2...I love the idea of VIVA paper towels...is it because they are totally smooth? Will this help if I am looking for smooth rounded edges on cakes with buttercream icing to give it that smooth rounded "fondant" look? I would assume I would let the icing sit and crust a bit, correct?

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cabecakes Posted 19 Sep 2009 , 5:16pm
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Don't forget to add the section about not freezing a cake iced with colored buttercream icing. What a disaster. Colors will bleed out of the icing all over your cake. A lesson learn the hard way for this newbie.

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Cricketina Posted 22 Sep 2009 , 4:05am
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What is a icing base and where do you get it TY icon_smile.gif

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Cricketina Posted 22 Sep 2009 , 4:47am
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Penny Sue....You mentioned using 3 to 4 oz of white chocolate to your reg Buttercream...do you fully melt it first? and @ what time in the mixing do you add the white Chocolate? TY icon_smile.gif

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srichardson718 Posted 23 Sep 2009 , 7:44pm
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The last batch of buttercream I made was disappointing...I did two cakes last weekend and I found it very hard to smooth out, when I usually have no problems. Then there were lots of air bubbles that left voids in my smoothed icing. Does anyone have any insight as to why this may be? Usually I can get a pretty flawless surface. I am doing my first wedding cake next weekend...in all buttercream...so I definitely don't want this happening again.

Also, what are your thoughts on using margarine in buttercream?

And, what is a good material to cover a cake board with for a wedding cake? I want it to be white...for party cakes, I usually use fanci-foil wrap or freezer paper for white...will this look okay for a wedding cake base?? Thanks!

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11cupcakes Posted 26 Sep 2009 , 3:19pm
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I am so glad to see this topic. I love to work with a buttercream and do so for about four years. But I am still searching for good buttercream receipe.I hope I can find one on this website.

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dcallar Posted 8 Oct 2009 , 5:36am
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It's not smooth like my wilton books and classes. Maybe too dry....no then it wasn't stiff enough......UGH

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ninatat Posted 21 Oct 2009 , 11:14pm
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i've read ton's of questions that have really helped but i'm looking for the answers, anyway how long can i freeze buttercream, and edna has a great video on u-tube on the viva method. Thanks

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cake_whimsy Posted 30 Oct 2009 , 10:14pm
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Personally, I like to use Swiss Buttercream for fillings and American Buttercream (crusting buttercream) for the crumb coat, especially if you are working with fondant. Swiss buttercream is so unbelievably delicious and fluffy and creamy, and doesnt have that ridiculously sweet sugary flavor. American buttercream is great for the crumbcoating because it is a bit more stable and crusts over nicely icon_smile.gif

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