Mastering Buttercream Ratios
For a stable, pipeable American buttercream, aim for a ratio of one part fat to two parts powdered sugar by weight. Start with 1 cup of unsalted butter to 3 cups of powdered sugar, adding heavy cream or milk by the tablespoon until you reach the desired consistency for spreading or piping.
Temperature is the foundation
If your butter is too soft, the frosting will slide off the cake; if it is too cold, you will end up with unmixed lumps. Aim for 65°F, where the butter gives slightly to pressure but retains its shape.
- Stand mixer with paddle attachment
- Digital kitchen scale
- Rubber spatula
What goes in.
- 225gUnsalted butter, softened
- 450gPowdered sugar, sifted
- 30mlHeavy cream
- 5mlVanilla extract
- pinchFine sea salt
Beat until the color shifts
Before adding sugar, beat the butter on medium-high speed for five minutes. It must transition from yellow to a pale, off-white cream to build the structure needed to hold the sugar.
The method.
Aeration
Place the butter in the bowl and beat until it is significantly paler and voluminous.
Incorporation
Turn the mixer to the lowest setting and add half the sugar. Once incorporated, add the rest.
Hydration
Pour in the cream, vanilla, and salt. Increase speed to medium and beat for 3 minutes.
Final adjustment
Check the consistency. If it stands in stiff peaks on your spatula, it is ready. If it is too stiff, add a teaspoon of cream at a time.
Other turns to take.
Chocolate
Replace 50g of powdered sugar with 50g of unsweetened cocoa powder, sifted.
Stabilized
Add 1 tablespoon of heavy cream powder to increase resistance to heat.
When it doesn't go to plan.
Always sift the powdered sugar to remove clumps that will clog piping tips.
If the buttercream looks grainy, beat it on low for an extra two minutes to break down sugar crystals.
Adjust the ratio by adding more sugar if you live in a humid climate, as moisture will soften the frosting.
The ones that keep coming up.
Can I use salted butter?
Yes, but omit the added salt in the recipe and be aware that salt levels vary by manufacturer.
How long can I store this?
It keeps in an airtight container in the refrigerator for one week or the freezer for three months.
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