6 Tricks for PERFECT Buttercream Consistency

[@Angelinka9]

Great video. Finally someone who goes into detail about buttercream. I was always use whisk and had many air bubbles or my butterceam was too stiff or too runny. I am sure with these tips my next cake will be next level!

[@BritishGirlBakes]

Your comment makes me so happy! Good luck!

[@Tchatapior]

Thank you very much for the video, super informative, well explained and interesting. I found it very useful and I subscribed directly. Continue with this kind of content, especially for new self-taught pastry chefs like me ☺

[@carolclarkson9873]

Thank you so much for your tips they are great you are a good teacher it took me so long to get my buttercream right but you have sorted it out for me thanks ❤❤❤❤❤❤

[@BritishGirlBakes]

That makes me so happy!

[@anishasukoor5908]

Thank you ❤❤❤

[@BritishGirlBakes]

My pleasure 😊

[@eileenbradley5699]

Thank you for these really helpful hints. Buttercream has always been my nemesis. Not the right consistency or wrong temperature I never seem to get it right. Hopefully next time it will be better now. ⚘️

[@debbiebryan8654]

Yes this idea was of great help.

[@BritishGirlBakes]

So glad!

[@sumisfunworld6072]

Thank you so much for your tips. It's really helpful😊😊

[@laurazeller2014]

Thank you, Emily!

[@BritishGirlBakes]

My pleasure!

[@measuredbaking]

Ha! I guess I didn't know you weren't based in the UK - and then I saw your bag of HEB powdered sugar :) We learned that microwave hack in my decorating class when we made Italian meringue frosting and left it in the fridge overnight. Hi from Dallas!

[@BritishGirlBakes]

Hi! I’m in Austin! And love HEB 🤩 The microwave trick is sooo useful

[@solarwave3083]

Hello, this video is a lifesaver as I have planned two major baking projects that involves buttercream frosting. I do have a question however. Before adding the sugar, is the butter suppose to be whipped on low speed as well or is that only until you add the sugar?

[@BritishGirlBakes]

I beat the sugar on low speed until it’s smooth and then add the sugar. If you’re making white buttercream, mixing the butter alone for about 5 minutes at medium speed can lighten it to make whiter buttercream. After adding the sugar it’s more important to stick to the lowest speed to prevent air bubbles. Good luck with your two big baking projects - hope they go well!

[@solarwave3083]

@@BritishGirlBakes Thank you.

[@Angie31646]

I really love buttercream but I live in florida where it's hot and humid, and I also have hot hands lol, I can't use any butter based icing 😅

[@BritishGirlBakes]

Have you tried using half butter and half vegetable shortening? That worked really well for me when I lived in Costa Rica, which was also hot and humid!

[@Angie31646]

@BritishGirlBakes thank you so much for responding ❤️ I will definitely try that 😊

[@n76543]

hey! do you prefer the taste of american buttercream over Swiss/italian?

[@BritishGirlBakes]

I do! And I love how easy it is to make and store and how versatile it is for decorating too!

[@jenniechukusackor2751]

Does butter cream icing get dry

[@BritishGirlBakes]

It ‘crusts’ which means it loses its stickiness and gets firm when it sets

[@UShineParadise]

Very useful 3:45

[@sierrashaheen677]

Instead of using sugar, can you use Honey instead? And if you can use honey, is it safe for the cookies to be set out for days without getting some type of bacteria like botulism?

[@mattpratt9198]

Ratio of butter and sugar for the buttercream please. Cheers x

[@pattystein3143]

I always forget to sift the powdered sugar!! These are great reminders.

[@BritishGirlBakes]

Sometimes I skip it when I’m in a rush and I always regret it and end up using an immersion blender to get lumps out!

[@jenniechukusackor2751]

How can I get the recipe

[@ilhamabdulla0096]

Hello.... please put full recipe to discretion box to help others Put for gram's or kilograms

[@BritishGirlBakes]

The recipe link is in the video description, where you can toggle between US and metric ingredients :) www.britishgirlbakes.com/buttercream-frosting/

[@soupidkk3968]

Do you have the specific ingredient amounts?

[@BritishGirlBakes]

For the buttercream recipe? Or the amount of milk to add?

[@chandankumara5831]

❤❤

[@matthewwhittington-jk9ep]

6 cakes to use for buttercreams

[@cassandrakarpinski9416]

I feel like many of these won't work for meringue-based buttercreams. I hate American buttercream as it's sickeningly sweet and grainy from all the sugar (the joys of neurodivergency) so i prefer to use a swiss meringue base for buttercream.

[@lamemechose7072]

I hate how sickly sweet American buttercream is too. I add meringue powder to it and cut the icing sugar way back - 1/4 to 1/2, depending on the sweetness of the cake and if there’s fillings or toppings that alter the overall sweetness. It’s not gritty at all as long as you sift the sugar and the meringue powder together.

[@maple9326]

​@@lamemechose7072 What ratio of meringue powder do you use if when replacing the powdered sugar?

[@lamemechose7072]

For 1 lb of butter, I start with 1lb of icing (half the standard amount) and a rounded teaspoon of meringue powder. I beat the butter & vanilla extract/paste together first, then add the sifted sugar/meringue powder in batches, then taste & adjust. You can add more meringue powder 1/4 tsp at a time, but sift it and sprinkle it over the surface with the paddle up. Don’t dump it in because it will clump up. I very rarely need milk or cream to thin my buttercream. All her tips should work with a meringued American buttercream.

[@maple9326]

@@lamemechose7072 Thanks so much!

[@coldcasespecialist]

Try ermine frosting. Way less sweet and works like buttercream.

[@jenniechukusackor2751]

Thanks for the tips but I need the recipes, please

[@BritishGirlBakes]

The recipe link is in the video description :) www.britishgirlbakes.com/buttercream-frosting/

[@CCoburn3]

I always hear about "room temperature." Rooms come in different temperatures. What temperature range do you have in mind?

[@BritishGirlBakes]

Great question! Google says it’s 72F. For butter it just means that it’s soft enough to push a spatula through without much effort. For cake it means it’s been out of the fridge long enough that the buttercream isn’t hard and the cake doesn’t taste cold when you bite into it!

[@CCoburn3]

@@BritishGirlBakes Thanks.

[@LVMorpheus]

I've tried using recipes that didn't call for milk or cream and... the consistency was invariably much too stiff. Had one recipe call for 2 cups of butter and...8 cups of confectioners sugar. One of my first attempts. I was fairly certain buttercream wasn't supposed to be...crunchy :-|