15 Tips To Improve Your Buttercream Frosting

If you've ever dug into a piece of decadent birthday cake with creamy frosting, you likely had the honor of tasting a homemade buttercream. Of course, not all cakes are made with buttercream, but it is a much-appreciated delicacy and used for all sorts of sweet treats. You can create this fluffy spread in several ways; in fact, there are many different types of it out there, like German and Swiss buttercream, for example. But when making classic American buttercream, you only need a few simple ingredients. Typically, it is a velvety mixture made from butter, powdered sugar, a dash of salt, and a splash of milk (vanilla extract is also a staple for many). 

Although this frosting only requires a handful of ingredients, it can actually be quite easy to mess up. Learning different techniques to use when making buttercream frosting can make a world of difference in how it turns out. If you want your buttercream to be cloud-like, flavorful, and easy on the eyes, following these tips and tricks will help you get there.

Room-temperature butter is essential when making buttercream, and there are a few reasons why. The first reason is that using cold butter can negatively affect the outcome of the frosting's texture. When the butter is rock-hard, it doesn't beautifully whip into a pillowy consistency; no matter how hard you beat it, the frosting will still be full of lumps. In addition, using chilled butter can cause the frosting to separate, making it appear like cottage cheese, and nobody wants that. 

Lastly, you shouldn't beat cold butter with your mixer because it can damage the machine. It can potentially put unnecessary wear and tear on the motor, which can shorten your appliance's life span. With all this in mind, the clear solution is to leave the butter sitting out for a while before making the frosting. Thinking ahead and pulling it from the fridge to soften it will give you the results you are hoping to achieve. You'll likely never look back once you work with room-temperature butter.

Another way to guarantee that your buttercream turns out lump-free is by sifting the powdered sugar before using it. Failing to sift certain ingredients is one of the biggest mistakes you can make while baking in general. The practice of sifting removes all the unwanted clumps from flour, sugar, and other dry ingredients and makes them airier and lighter. So, what should you do if you don't own a sifter? Fear not — you can still learn how to sift ingredients if you don't have a sieve. 

As with flour, you can simply use a whisk to break up the clusters of sugar that have formed, breaking down the confectioners' sugar into a finer consistency. Although it won't necessarily be as light as a sieve would make it, this easy practice will undoubtedly be helpful. Sifting can seem like a hassle, but you will be thankful you took the time to do it when you observe how much of a difference it truly makes with your frosting.

Sometimes when making buttercream, you might add too much vanilla extract or other liquids, making the frosting runny. If you have already added the perfect amount of powdered sugar, adding more might not be the best route of action because it can make the frosting overly sweet. Adding a bit of cornstarch to the buttercream can do wonders in this instance. The best part about using cornstarch for bulking up the frosting is that it won't noticeably alter the flavor. If you're tired of runny frosting, this simple tip is key, and it is quite easy to execute. 

For every cup of confectioners' sugar, you can use a teaspoon of cornstarch. For best results, don't mix the cornstarch straight into the frosting (this can cause lumping). But instead, make a slurry with just enough milk or cream so that the cornstarch efficiently can dissolve. Adding more liquid to the frosting might seem a bit counteractive, but the cornstarch will do its job. So, don't throw out your frosting next time it's runny; it isn't beyond repair.

One sure way to step up your buttercream game is to upgrade it with different flavors. In truth, not enriching it in some way is likely one of the mistakes you're making with homemade icing and frosting. Of course, the classic approach of using vanilla extract is always an option, and a solid one at that. It's no secret that vanilla tastes terrific with all ingredients and flavors, like chocolate, caramel, cinnamon, and fresh fruit. If you wanted the vanilla taste to be more prominent, you could always use vanilla paste or fresh vanilla beans. When it comes to switching it up, though, there are numerous other ways to flavor the frosting. 

Other extracts like peppermint, almond, coconut, and banana are all fantastic options that could elevate the overall taste of your cake or baked goods. For coffee lovers, throwing a spritz of coffee liqueur into the frosting could give it a deep java flavor while also coloring the frosting. Lastly, if you don't have extracts or liqueurs, you can use ingredients you likely already have, like lemon juice or spices. Just be careful when using lemon juice because it is so thin; you'll have to account for it with powdered sugar to keep the frosting nice and thick.

Some recipes might call for using a whisk attachment, but for just about every type of buttercream, it is best to use the paddle for several reasons, per Mom's Baking Co. First, the paddle is best for creaming butter and sugar, no matter what you are baking. It does an excellent job of making the butter velvety-smooth, And when comparing a whisk to a paddle, the whisk will always incorporate more air into the food you're mixing. Having some air in the frosting is good, but a whisk can easily incorporate too much too quickly. 

Not to mention, paddles are easier to handle when dealing with frosting. Thick foods like such tend to get trapped in the middle of the whisk. Using the paddle, you'll be able to scrape the frosting off effortlessly. Following this classic vanilla cake recipe is the perfect way to practice using your paddle when making buttercream (and using a whisk will soon be a thing of the past for you).

One effortless way to create the buttercream of your dreams is to follow the correct order in which you add the ingredients. You'll want to start creaming the butter before incorporating anything else. Although it might be tempting to toss everything in the bowl and assume it'll perfectly blend, it doesn't always work that way. Instead, try mixing the room-temperature butter until it becomes paler in color; the texture should be lighter, too. Then, go ahead and add the sugar, but do so in stages. This way, the mixture has time to adjust to the additions, and everything can blend smoothly. 

If you don't own a stand mixer, there is always the option to do it by hand using a bit of elbow grease. Follow the same method, whipping the butter first. Doing this will aid the frosting into being smooth; that way, you can use it with all sorts of baked goods. After all, there are many different types of frostings and ways to use them, but buttercream is one of the most versatile of them all.

Adding food dye to the frosting can be a fun way to customize and upgrade its appearance. Whether you want a simple colored frosting or a dessert with a rainbow of colors, edible colorant can be a baker's best friend. Although liquid food dye is very common and easily accessible, gel food coloring does a much better job. First, since it has a thicker consistency, it won't thin out your buttercream like the fluid version. 

Using liquid coloring can be okay when you want a pale shade, but if you are hoping to attain a brighter or deeper color, the gel is certainly the way to go (via Queen Fine Foods). The other benefit of using gel is that a little goes a long way, so you use less product. A simple drop of gel pigment can give you the same result as several drops of fluid. Consider investing in gel coloring agents if you wish to step up your baking game.