How to Make Velvety Smooth Buttercream // Super EASY TUTORIAL

[@TheStationBakery]

Egg Free Buttercream Recipes NOW AVAILABLE! www.thestationbakery.com/courses-and-guides

[@janetspencer5401]

Can I add mocha powder to it

[@DianHall-q2g]

What is a good brand egg white to use?

[@lindayeargan8788]

I'm going to have to apologize to my friends and family for serving them Wilton icing for 40 years now. This icing has changed my life! Thank you for this! Got it right the first time!

[@TheStationBakery]

😂😂😂 they’ve been missing out but will be happy for the change! 🙌🏽

[@jazzyyy7038]

LOL😆 I used it once earlier in my baking journey. They just take our money.😆

[@cloudydaez]

Is it really sweet? I’m not a fan of the usual buttercream because there is so much powdered sugar that’s why I prefer the Swiss buttercream

[@lesliepechacek2880]

Oh my gosh - same here!!! Apologies all around. L

[@MichelleDianaCygan]

Oh my!! I had to run to the comments and shout to the world that IT WORKED!! And it's glorious!!!! I could cry!!! I have tried sooooooo many youtube recipes for icing and each attempt has led to disappointment!! And sometimes tears!! I followed steps exactly and used the brands they use, and I'M LIKE WHAT IS WRONG WITH ME!! I had yet another failed attempt this afternoon. Sad and frustrated I did some more searching! And found your video! Within an hour i went to the store and got what i needed! And then I attempted it and MY LIFE IS CHANGED!!! THANK YOU!!!

[@rosembergmartins2551]

I really want to try this recipe but I´d like to ask you: does it turn too sweet? I´ve been making swiss maringue buttercream and the ratio is 1:1,5:3 and it turns perfect, not too sweet. What do you think? Thank you very much 🥰🥰

[@savvysuitcasediary]

Us too!!

[@sewsewredd]

I am SO impressed with this buttercream!! When you said it would come out smooth, you weren't telling a lie!! This is also the first buttercream recipe that I didn't have to double to have enough to frost a layer cake, so it was much less work!! Thank you!!

[@TheStationBakery]

I'm so glad!

[@ltoyacox9679]

I am just starting my baking business and you have helped me so much with that. I am so grateful to what you do showing us your recipes and your techniques so grateful for you. Thank you.

[@niarolon8026]

I held off from making my own buttercream for the longest time (I’m a whipped cream frosting girl lol), but I needed something sturdy for a 2 tier cake so I trusted this recipe. Babyyyyy, it was delicious, not too sweet, creamy, and it was sturdy but light. It paired so well with the vanilla sponge I made- everyone loved it. Thank you!

[@enevels1]

Absolutely loved this recipe!!! I will never go back to American buttercream. This was so silky and piped beautifully!!! Thank you so much 😍

[@mayrairenearruacamano8561]

UGH!!!!!! I just made a batch and IT IS HEAVEN!!! Thank you so much for sharing!

[@thurleysparkles]

This is the best recipe I’ve ever used thank you You’re the best

[@lifewithzinnah]

Just made this yesterday and it tastes so good! I think the only problem with mine is that I don’t have a stand mixer. So it was very airy and the texture reminded me of whipped cream. Since I’m just starting, my mom got me a hand mixer for my business. It doesn’t have a low setting or paddle attachments. Since I’ve made some profit from my business, I’m gonna use that to buy me a stand mixer!

[@cnehndlela6536]

You need to work extra if you do not have a stand mixer. After Beating it up with a hand mixer, take your Spatula and beat by hand ( this process I'll work as your "paddle attachment") for 7- 10 mins then you'll have smooth results

[@lifewithzinnah]

@@cnehndlela6536 Thank you so much I’ll definitely keep this in mind!!!!!!

[@aestheticallymodified4211]

I was just about to ask about this!

[@carleasesimms752]

This buttercream is absolutely AMAZING !!!! I’ve been wanting to make a lighter not so sweet buttercream but didn’t like all the steps of Swiss meringue lol. Thank you so much for sharing this recipe !!!! I can eat this with EVERYTHING

[@TheStationBakery]

You’re very welcome and yes it’s great on EVERYTHING! 😋

[@Israna523.]

Hun is this too sweet?

[@jasminen8057]

Thank you so much for sharing the most delicious buttercream recipe! ❤️

[@IrisValenzuela-u3d]

Giiiiiiiillll! I LOOOOOOOOVE YOUUUUUU!!! I’ve been spending DAYS filing my nails to completely clean up the dip powder. This tip really really helped, both hands done on 5 minutes. And I did use just a paper towel as well. Te amo!!! Thank you for the tip 😌🥰🥰🥰

[@imanaazeez]

What do your nails have to do with frosting?

[@veronicastephens5408]

I literally just finally made your SMB recipe tonight. I love it! Thank you so much for sharing. Now I can use this buttercream for those that don't like the sweetness of the ABC. This is absolutely perfect. You nailed it ! 💜💜

[@TheStationBakery]

Yay!!

[@mirandacurtis7079]

That is the simplest recipe I’ve ever seen for this! And I love that you use Walmart great value stuff! I always see tutorials where they use super expensive ingredients and I always get discouraged, being that I’m new to this and don’t have a lot of money. This looks so simple and still looks so yummy! I can’t wait to try it!! I do have a question though. Does not sifting the powder effect it in any way?? I always thought you had to sift all powder😂 again I’m new here just trying to understand everything in the baking world lol

[@TheStationBakery]

Thank you! It’s so easy! And yep everything doesn’t have to be expensive. I’ve learned that powdered sugar from a bag doesn’t really need sifting. If it’s been packed into something then it might need sifting.

[@dianhall9800]

How long can you store this buttercream?

[@pikasocks4]

Thank you! Currently have my mixer running, and I’ve had it with my current SMB recipe 😣 . Not going back to heating and waiting for it to cool after this video

[@TheStationBakery]

Yes! I feel you!! So many variables with regular smbc and this takes those steps out completely and simplifies the process all the way down!

[@sweetsandtreatsbyne577]

How stable is this recipe in the heat? Or left out in a cool room but not refrigerated?

[@lindah618]

I will need to give your recipe a try. I love that egg yolks would not go to waste after making traditional swiss meringue buttercream Thank you!

[@lesliepechacek2880]

I am very excited to try this recipe! My child is very picky about his icing and I want to make sure he likes his birthday cake.

[@trisharush6070]

Hey there! My first time EVER making any sort of buttercream icing and I tried yours and Oh my goodness!! Everyone is sooo impressed and would never believe I’ve never made it before! Lol thank you so much for this simple yet delicious set by step tutorial! ❤️❤️

[@iliganoasmith5879]

Thank you soo much for sharing your famous Velvet Butter Cream Icing! I’m definitely going to use this on everything that call for! I enjoy ur video I really appreciate all ur tips! I learned something new from you. You are a blessing to all of us new bakers! God Bless you and your business! Keep flying high!!! 🙏🕊❤

[@TheStationBakery]

Thank you!! Happy to share!

[@crochetbylizeth8977]

Thank you soooo much for this recipe 😍 i can never make regular buttercream, it always curdles and i cant get it to a smooth consistency. I tried this yesterday after 2 batches of the regular one didnt work out and i got this one on the first try! So easy to follow and i got the result i was looking for! I love it so much! So easy smooth it out on a cake and also pipes like a dream and doesnt get all melted even after piping for a while 😍 Thank you so much!

[@nataliabenitez6519]

AMAZING RECIPE!!! can't explain how grateful I am for this, so manageable and tasty, and looks beautiful!! Thank you!

[@Dominiforelli]

Thank god for creating genius individuals like yourself. I’ve been trying to get this recipe down for the past 2 weeks. Thank you kindly for sharing with us.

[@veeraschannel9575]

Trying your velvety smooth buttercream today! Will update how they turn… What I can say from wathing your channel… I think I can manage to make this😅 Thank you for sharing your recipe!

[@mariselabustillos9832]

Wow, that is the most beautiful buttercream frosting I have ever seen! Ty for sharing ur tips and recipes 🤩

[@marlenereyes3939]

I’ve been thinking of trying a new buttercream and I think I finally found it! Thank you so much

[@TheStationBakery]

🙌🏽🙌🏽🙌🏽

[@vanessazuniga9216]

Used your recipe today. Omg thank you came out so smooth and so so delicious. Can’t say enough, thank you thank you for sharing.

[@TheStationBakery]

Woo hoo!! I’m so glad you love it!! Happy to share!

[@donnataylor1700]

Honey, honey, honey!!!!! I can't thank you enough 💜💜💜💜💜!!! This recipe has changed everything for me🤸🏾‍♀️🤸🏾‍♀️🤸🏾‍♀️🤸🏾‍♀️🤸🏾‍♀️🤸🏾‍♀️. This is so delicious 🤤🤤🤤🤤!!!

[@TheStationBakery]

Yes!! I love to hear it!

[@mariadiantherese9663]

What an inspiring baker!!! New subscriber. You're an amazing lady!!!

[@TheStationBakery]

Hi! Thank you so much! Come get comfy ❤️

[@natalie1131]

I've had this recipe for about a year and I'm just now using it. OMG. I l❤🥰e it!!!

[@erikaklingler9619]

I'm trying this tonight. Ty for sharing. You're just adorable!

[@patriciah.2316]

Video is so well explained. I just love it. For a new baker I have a question. What is the best salted butter to buy? Because I do have the tendency 🤦🏾‍♀️to forget my salt as well in the butter cream too.

[@slavoljubfilipovic5831]

I would like to thank you for the perfect recipe. Very creamy and smooth buttercream.Quick and easy to prepare. Thanks again 👋

[@tyebrown9606]

This looks amazing! I will def give It a try! Can batches be frozen and whipped back up for future use?

[@MsRmazhar]

This looks perfect, exactly what I need! Thank you so much for the great recipe 💕 One quick question how do we store it? And can we make this ahead of time ?

[@OldLadyBakes]

Yes, please! And thank you 😊 Just need to know how to store.

[@jennifercourtemanche7000]

THANK YOU! THANK YOU! I was so excited to get the notification that you shared your recipe! LOL! Now I REALLY can't wait to bake a cake or cupcakes!

[@TheStationBakery]

You’re so welcome!! And I’m glad you’re one of the lucky few who got the notification! And yes! Go do it now!! You’re gonna love it!

[@jennifercourtemanche7000]

@@TheStationBakery for sure!!! I can honestly say, your buttercream is THE BEST I've seen! I'm seriously geeked! LOL! (It's the little things in life lol)

[@changeusername56]

THANK YOU FOR SHARING I CANT WAIT TO TRY IT. LOOKS SOOOO SMOOTH

[@tracyvass742]

Hello, I can't wait to try this. I was wondering how it will hold coloring? Thank you!

[@tracyvass742]

Love this video! Will this icing harden in fridge for covering with fondant?

[@sabrinabradley5010]

Awesome! Thank you so much! Girl... you have made me want to bake again!!!! Thank you, Thank you, Thank you!

[@louiselemon9717]

IT looks wonderful! Do you use this buttercream in the summer or a hot climate? I find that it holds for a bit, in this case would it be better to follow your buttercream recipe? Thanks

[@kiafromdc]

Going to make this on Saturday. I saw other comments mention adding cream cheese. Would you do half butter/half cream cheese in regards to the ratio? I'm interested in trying this out as well as adding the cream cheese.

[@720Fab]

Wow! I made a small Batch for cupcakes and added some cream cheese flavoring and it was delicious!!!!

[@TheStationBakery]

🙌🏽🙌🏽🙌🏽🙌🏽 so happy!

[@MrsPrettybrowneyes79]

Thank you for sharing this recipe I’m going to try make it this weekend. How do you store the icing after it’s been made?

[@firelordaly]

OMGGGGGGGG IM TRYING THIS! ! ! ! ! SO CRAZY I haven’t had the balls to try SMB because of the heating element! Now I don’t have to worry!

[@TheStationBakery]

Yesss!!! 🙌🏽

[@cookielover2506]

I love this buttercream! Thank you for sharing your reciepe

[@TheStationBakery]

Fully detailed behind the scenes tutorial will be posted here! www.thestationbakery.com/recipe/how-to-make-velvety-smooth-buttercream/ Text ikstrusctions available but having some difficulties with the videos but working on getting it fixed!

[@TheStationBakery]

Having a bit of trouble with the blog, so please keep your eyes out. I will update when fixed!

[@florencedoherty9022]

Hi dear. I love this recipe.. You are awesome ❤. Do you have a stable cream cheese frosting recipe for piping?

[@annettemartinez4063]

Thank you for sharing! Does it crust? Is it stable for warm weather?

[@stephaniepierce651]

I love watch all of your videos, so informative, thank you for all the work you do for us, it helps the newbies out so much. I can't wait to try this!!! About how many mins do you mix for each stage of the process?

[@TheStationBakery]

🙌🏽 I mix for about 5 minutes in the beginning then for like 5-10 with the paddle depending on how quickly it smooths out

[@stephaniepierce651]

@@TheStationBakery thank you

[@lesliepechacek2880]

I finally made this recipe and it not only worked like a dream while smoothing my cake but it tasted great! I too need to apologize to everyone I ever knew who I made the Wilton buttercream for. 🤣🤣

[@shannonk7536]

It's 8oz of egg , 8 sticks butter and 1 bag of suger

[@tonyayoung5462]

I wish I had seen this video almond 2 weeks ago...this is what I needed... I will definitely use this next time... u are great! Thanks 👍🏽

[@TheStationBakery]

lol thank you!

[@dikshanain6449]

It looks amazing, I ahve just one question - Is it going to be gritty as sugar might not be dissolved. Traditional Swiss Meringue needs egg white to be heated to a particular temp while dissolving sugar in it. Since we are skipping that step here, will that affect how sugar gonna affect the grittiness?

[@ilhsaadpietersen373]

Thank you for this interesting recipe. I'd love to try it on a wedding cake . How long can you keep this buttercream in the freezer. Thanking you in advance.

[@toriaspastry8773]

Thank you so much for the recipe looks great. Please can I get it measurement in grams not good with Oz and pound thing thank you.

[@KK-rh7wt]

Thanks for sharing, my customers love it and specifically ask me for it.

[@wendywagner2447]

Thank you for sharing this recipe. Very easy to follow and turned out just like your video. I used salted butter and will try with unsalted next time just to see if there is much of a difference (I tasted the salt). Will experiment with different flavorings too. Very versatile. Glad I stumbled upon your video via IG. :)

[@TheStationBakery]

Im happy you liked it!

[@tinx19]

Simple recipe. I love it! Can't wait to try it out on my boys cupcakes this weekend. How would you suggest going about making this chocolate flavored? Would you add cocoa powder or would you add melted chocolate? How much? TIA

[@VenieceUK]

i made this and they said it taste like ice cream, thank you for the recipe. x

[@TheStationBakery]

🙌🏽❤️🙌🏽

[@candishaw5]

MAAAAAM. When I tell you! I love this recipe. No more Crisco! Thank you so much for sharing 🥰😭

[@shannonk7536]

Did you use 8 oz of egg what is the equivalent in cup?

[@MLL124]

OMG this is genius!!! I’m going to have to try this!!! Thank you for sharing!

[@gayathricolin8306]

Hello. You buttercream looks so soft & delicious. May I know if this buttercream can go under fondant? Please advice. Thank you. Wish you all the best in your business.

[@TheStationBakery]

Yes, absolutely

[@shereeweddell1778]

I love love the taste and every one loves it thank you for sharing. How do you get it white white

[@TheStationBakery]

Yay!! Time and the type of butter makes it white! The more you whip it the brighter it gets!

[@LTDaviss]

Hey love ! Would you cut the base recipe in half for 1 batch (12) cupcakes ?

[@irmarentas4191]

Hi, Does pasteurized egg whites need to be room temp.? Some say use it right out from the refrigerator 🤔

[@georginat4595]

🎉🎉 is it suitable for piping flowers?

[@TheStationBakery]

I don’t do flowers so I couldn’t tell you, sorry

[@Emmaskitchen1111]

hey babygirl, thanks a lot much love and hugs from my side. can this frosting be used to decorate cakes?

[@nordiiia]

This recipe helped me so much!! Thank you

[@veronicastephens5408]

Hello there..I hope all is well with you and your family! I've definitely been waiting for this video. Thank you so much! Will this recipe work well under fondant as well as gel food coloring?

[@TheStationBakery]

Yes thank you! And you’re so welcome! Yes it will work under fondant, just make sure it is chilled well. Yes, I color with gel food coloring and I’m testing out oil based as well.

[@veronicastephens5408]

@@TheStationBakery Oh, ok lmk how the oil based works. I was always scared of swiss and Italian buttercream. I'm so used to making American buttercream. I'm learning more about fondant, that's why I wanted to make sure this worked well under fondant. I truly appreciate your kindness always 💜.. The purple heart lady😊

[@TheStationBakery]

Of course! In my opinion this is just as easy as American just adding one more ingredient. I will come with an update once I get it tested! I’ve made fondant cakes with it but you’ll have to test it out for yourself to see how you like it. I appreciate you! 💜

[@yiyacuponeaconmigo9072]

thank you very much x your recipe is phenomenal!! I already used it, and refrigerated it, I let 6 hours pass to use it again and when I beat it again the mixture was cut off: (what can I do?

[@amazinamy]

Thank you so much for this receipe. How do I store the buttercream?

[@annagoldblat7717]

Hi!!! Thank you so much! Does it harden when cooled for easy handling ? Thank you

[@TheStationBakery]

It will firm up when chilled and can hold up pretty well. I would suggest trying it out in the particular situation you are thinking about to test it to be sure.

[@msladyluv216]

This recipe was so simple. I’ve only made homemade frosting one other time and this was much simpler than I anticipated. It wasn’t as sweet as I thought it would be either and I have mixed feelings about that lol

[@HRAke]

Love love love this icing. However, it was so soft and silky I could not pipe flowers with it and had to resort to making American buttercream for that. Any tips on how to use this for piping flowers? I added more powdered sugar but it didn’t work.

[@anursesgarden]

Does this recipe work with stacked cakes. Like a three-tier cake?

[@dmaldon007]

I have same question. Have you made your stacked cakes yet, if so were you able to use this butter cream on your tier cake?

[@giselatoro3256]

How does this buttercream handles the heat. I live in Florida and I usually use half of butter and half high ratio shortening. Yours looks so smooth. Can you colored this as well? Thank you.

[@TheStationBakery]

It holds up well here in the southern heat in my experience. I’ve had plenty outdoor cakes and none of them have melted or collapsed this far, but of course you would have to test it out in your climate because we all different kinds of “heat”.

[@blankitapimentel6801]

Recién veo tu canal , yo hago el SMB con claras de huevo natural y el proceso lleva más tiempo ⏱️ por que son claras de huevo crudas . En tu receta usas claras de huevo ya pasteurizadas lo cual ayuda mucho en los tiempos del proceso del SMB 😊., haré tu receta y después vengo a compartir cómo me fue . Gracias ☺️

[@Bob-Fields]

Como te salio?

[@nikisaallard6343]

I am amazed by your silky smooth frosting... will there be a difference in texture if I use a hand mixer? I'm excited to try!

[@TheStationBakery]

I can’t say for sure as I haven’t tried it. It might be a lot of work for you though!

[@meshian05]

Yes!! Thank you!! How many cupcakes will this frost and can I color it?

[@TheStationBakery]

You’re welcome! Yes it can be colored. I’ve tried both oil and gel colorings. This will ice 24-36 cupcakes depending on how much is used per cupcake

[@meshian05]

@@TheStationBakery thank you. I also meant to ask how long can this be frozen for I made s batch last night came out 👌🏽?

[@michelebejja5250]

Can I color this frosting??? And also can I add some cream of coconut to the finished product or will it change the stability tremendously?

[@emilyponce4013]

Can we use this buttercream for cupcakes too ?

[@jeancaffrey1]

Hi The Station Bakery would this work to cover the outside of the cake if i was going to do for example a drip cake,would it be stable enough? I am in the UK so not very hot here but we do have the odd days haha,.I find that AB seems too sweet but can't be bothered with all the faffing about making SMBC ..your video seems to make it look so much easier and would love to try it out ,thank you

[@sauzalita2670]

I will definitely be trying this out thank you!!! I can see how the sugar and egg whites look after the first whip. Can you please tell me how long it took you to get to that stage? I was going to write down soft peaks but wasn’t sure if that was correct? Thank you for this wonderful recipe.

[@TheStationBakery]

I’m happy to share! I mix about 5 minutes until it turns white and fluffy.

[@sauzalita2670]

@@TheStationBakery thank you!!!

[@iamdamarys9718]

Hello first let me start that your buttercream looks delicious. I have a question will this buttercream hold when piping cupcakes

[@TheStationBakery]

Thank you so much! It’s so good and yes, it holds up well when piping cupcakes!

[@iamdamarys9718]

@@TheStationBakery thank you can’t wait to try it 🥰

[@janiejones288]

Hi Station Bakery, I purchased your dream cream buttercream tutorials, and was wondering.. I have 2- 8x6in layer cakes to do, how much buttercream should I prepare? Thanks

[@TheStationBakery]

@@janiejones288 hi! I believe you could do one full batch. I don’t make this buttercream anymore so I’ve forgotten.

[@gissellemorales4416]

Giving this a try 😭😭 do you know how long is lasted while store in the refrigerator since it has egg whites ?

[@KBird94]

Hi, How long will the icing last in the fridge? Also, can it be frozen?

[@FirstnameLastname-wx6rp]

Im making my sons bday cake this weekend. I really want to try this recipe, as we like lighter frosting that isnt as sweet as abc! Will this recipe work for piping grass? Its a john deere cake so part the the decor will have grss

[@knaorozco]

Have you had any experience with this on a cake in an outdoor setting? Im wondering if it would hold up

[@angelybautista282]

U are always on point, I appreciate you girl. How does it hold up in the hot/ humid weather?

[@TheStationBakery]

Thank you so much!! I made a cake that sat out in the hot Texas sun for a few hours and it held beautifully. Test it out in your environment to see though.

[@clairressagoad2789]

This looks like silk…do you have an application demonstration? Also does it crust or harden in the fridge??

[@mskinkykutie]

Thank you so much for this recipe! It’s the perfect ratio! Does this crust at all and does it stay stable once piped? Can’t wait to try!

[@TheStationBakery]

You’re so welcome! It’s doesn’t crust but it does remain stable. I’ve had cakes and cupcakes out in the hot Texas heat for hours and it’s held up 😱

[@PrettyToyaWorld]

@@TheStationBakery you’re in Texas?! Yessss!

[@turleyite]

You have beauty coming from your sould lady! I have two questions are you able to pipe flowers like roses and things with this frosting and my second question is are you anywhere close to Oklahoma because I would love to play cakes with you.

[@TheStationBakery]

Hey!! Yes, you can pipe flowers with it and yeah we’re neighbors. I’m just the next state over 😂

[@valerienaquin7267]

How did you get it so white, did you add a dash of violet & white food coloring?

[@6ftwalka783]

I love it!!!!! Do you have a smaller batch recipe? Pleeeeaaase?? Lol🥺🥰🥰🥰

[@TheStationBakery]

Of course! My recipe is super easy to adjust. I use a 1:4:4 ratio so you can make your batches as big or small as needed. 1 oz of pasteurized egg whites to 4 oz of butter and 4 oz of powdered sugar, multiply as needed!

[@darisbellvaleriano2218]

Love the recipe! Is this heat stable?

[@cecilia2737]

Is that meringue a soft peak before u add the butter?

[@r.charles2605]

Hi dear, first time writing in the comment section just recently you came on my feed. Quick question your velvety buttercream can it with stand hot tempratures as i live in the caribbean?

[@victoriafrapart4738]

Could you fit two batches in your kitchen aid?