Making Sturdy Buttercream
Soft, melting frosting is fine for a single layer cake, but structural work requires a foundation that won't slump. This method yields a frosting that holds its shape through detailed piping and remains stable even when stacked.
Temperature control is your greatest asset.
Ensure your fats are cool to the touch but pliable. If the mixture looks greasy or loose during the final steps, refrigerate the bowl for ten minutes before finishing.
- Stand mixer with paddle attachment
- Large mixing bowl
- Rubber spatula
- Fine-mesh sieve
What goes in.
- 1 cupunsalted butter, slightly cool
- 1 cuphigh-ratio vegetable shortening
- 6 cupspowdered sugar, sifted
- 2 tbspheavy cream
- 1 tspvanilla extract
- 1 pinchfine sea salt
Creaming the fats
Beat the butter and shortening on medium speed for at least five minutes before adding sugar. You are looking for a pale, opaque appearance that indicates enough air has been trapped to support the structure.
The method.
Cream fats
Place the butter and shortening in the mixer. Beat on medium-high until the mixture is nearly white and resembles fluffy shaving cream.
Incorporate sugar
Turn the mixer to the lowest setting. Add the sifted powdered sugar one cup at a time, allowing each addition to fully disappear into the fat before adding the next.
Add liquids
Pour in the cream, vanilla, and salt. Increase speed to medium and beat for another three minutes until the texture is stiff and uniform.
Final check
Pull your spatula through the bowl; the frosting should leave a trail with sharp, non-sagging edges.
Other turns to take.
All-Butter Firm
Use only butter and add an extra half-cup of sugar. This is less stable in heat but preferred for flavor.
Dark Chocolate Sturdy
Replace 1/2 cup of powdered sugar with high-quality unsweetened cocoa powder, sifted thoroughly.
When it doesn't go to plan.
Always sift the powdered sugar; even small lumps will clog your piping tips.
If the buttercream is too stiff, add liquid one teaspoon at a time; you can add more, but you cannot take it out.
Beat the frosting on the lowest setting for one minute at the very end to pop large air bubbles, resulting in a smoother finish.
The ones that keep coming up.
Why does my buttercream melt when I pipe it?
The friction of piping creates heat. If your hands are warm, work in short bursts and keep the piping bag in the refrigerator between uses.
Can I use margarine?
No. Margarine has a higher water content and lower melting point, which will cause the frosting to collapse.
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