Mixing Stable Buttercream
Achieving smooth, stable buttercream relies on the temperature of your butter and the speed of your mixer; butter should be cool to the touch but yielding, and the final mixing stage requires a low-speed beat to knock out trapped air bubbles.
The temperature of the butter is your only variable.
If your butter is greasy or melting, the emulsion will break and you will have a soupy mess that no amount of powdered sugar can fix. Ensure your kitchen is cool before you begin.
- Stand mixer with paddle attachment
- Large rubber spatula
- Fine-mesh sieve
What goes in.
- 1 cupunsalted butter, cubed
- 3 cupsconfectioners' sugar, sifted
- 2 tbspheavy cream
- 1 tspvanilla extract
- 1 pinchkosher salt
Removing the micro-bubbles
After the buttercream is whipped, turn the mixer to the lowest setting for five minutes. This forces air pockets out of the structure and creates a dense, porcelain-like finish.
The method.
Cream the butter
Beat the butter on medium-high speed for five minutes until it shifts from yellow to nearly white and becomes light and aerated.
Incorporate sugar
Lower the speed and add the sifted sugar one cup at a time. Do not rush this; let each addition disappear entirely before adding the next.
Add liquids
Pour in the cream, vanilla, and salt. Increase to medium speed for two minutes to bind the ingredients.
Stabilize
Switch to the lowest speed setting and let it run until the frosting appears glassy and smooth.
When it doesn't go to plan.
Always sift your sugar to prevent lumps that will ruin your piping bags.
If the mixture looks curdled, keep mixing; it will eventually pull back together as the fat emulsifies with the liquid.
If the buttercream is too stiff, add extra cream half a teaspoon at a time.
The ones that keep coming up.
Why is my buttercream grainy?
You either added the sugar too quickly or your butter was too cold to incorporate properly. Keep beating it on medium speed to encourage the fats to smooth out.
Can I make this ahead of time?
Yes, store it in an airtight container in the refrigerator for up to a week. Let it come to room temperature and re-whip it with the paddle attachment before using.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe