How to Make Buttercream - Our Complete Guide

• Lynsey Macdonald

Buttercream is one of the key ingredients of the perfect cake! Whether you are using it to fill a simple sponge, or to cover an elaborate wedding cake, getting it right is crucial. So, we have put together a complete guide to get you started. Read on to learn how to make buttercream.

This guide covers the popular American Buttercream, but there are several other types worth exploring. Not sure which one to use for your next bake? Learn more in our comparison guide to find out all about The Difference Between American, Swiss & Italian Buttercream.

Contents:

How to make buttercream with three ingredients
How to fix buttercream
Making buttercream without a stand mixer
Can I make buttercream without using butter?
Can I make buttercream without using icing sugar?
How long will my homemade buttercream last in the fridge?

How to make buttercream with three ingredients

One of the best parts about making your own buttercream is that you don't need too many ingredients. In fact, with just three you can create a delicious frosting that everyone will love.

Buttercream Ingredients

American Buttercream Recipe

To make your buttercream, ensure your butter has softened to room temperature. This is a really important step! Melting the butter will result in a buttercream that is too runny and difficult to work with. However, if it hasn't softened enough you might end up with a lumpy frosting - no-one wants that!

Take one part butter to two parts sugar - so, for example, if you're using 300g of butter, you'll need 600g of powdered icing sugar. Adjust the amount for your chosen recipe (this amount will frost around 12 standard size cupcakes).

Ingredient Weight Cups
Unsalted Butter 300g 1 and 1/3 cups
Icing Sugar 600g 4 and 3/4 cups
Vanilla Extract 1tsp

Begin by mixing your butter until it is light in colour. Then, add in your icing sugar and beat together. Once this mixture begins to form the desired consistency, add in your vanilla extract and continue to mix until your buttercream is smooth and fluffy. It really is that simple!

How to fix Buttercream

From overwhipping to overly thick consistency, not every batch of buttercream comes out perfect right away. Encountering issues is very common and, usually, very easily fixed! So don't panic and throw it away - follow these tips to transform it.

Here are a few examples of problems you may run in to and the quickest and easiest ways to fix buttercream.

What if my buttercream is too thick?

If, for any reason, your mixture feels too thick, you can add a little milk (half a teaspoon at a time, don't overdo it!) to soften it.

What if my buttercream is too runny?

If you're dealing with the opposite problem, don't panic! Simply add in a tiny amount of additional icing sugar, a little at a time, mixing in between to check the consistency.

My buttercream has split - how can I fix it?

If your buttercream appears to have split or broken up, don't panic! The simplest way to fix this is to gently heat it up.

You can do this by separating out about a third of the buttercream and microwaving it in short increments (8-10 seconds) until you can see that it is starting to melt a little around the edge of the bowl. Mix this back into the rest of your buttercream and, like magic, it should combine back to its perfect consistency.

How can I fix overwhipped buttercream?

If you have accidentally gone too hard on the mixing, it isn't a disaster! You can fix overwhipped buttercream by popping it into the fridge for anywhere from 10 to 30 minutes, depending on how runny it is!

Once it has fully cooled down, take it back out and then whip it together again. The cooling down time should fix your issues and allow you to get your buttercream back to the desired consistency.

Can I make buttercream without a stand mixer?

The short answer? Yes. You can definitely make buttercream without a stand mixer! An electric mixer is not a requirement for this task!

Will it require a little more effort? Of course! But with a hand mixer, a whisk or even a wooden spoon, you can achieve the same results. You'll just need to put a bit more muscle into it.

This, however, is another reason to make sure your butter is at room temperature before you begin. It's going to be a lot easier to combine your ingredients when you don't have cold, just-out-of-the-fridge butter to contend with!

Can I make buttercream without using butter?

Given the name, it is totally understandable that you might question how to make buttercream without butter! But it is absolutely possible.

You can use margarine to make buttercream instead of butter, a very simple swap! Do note that it will have a less rich and creamy flavour and may be a little less stable (margarine is softer than butter!).

For a vegan buttercream, you can use a plant-based butter, and follow the same steps. But if you don't have access to that, there are several other options.

Vegetable shortening is a great equivalent for butter, replace it at a 1:1 ratio. This will result in buttercream that is a little firmer, but that can be great for piped designs!

Coconut oil can also be used instead of butter to make buttercream. It is the opposite of shortening in that it will melt more easily than traditional buttercream, so be sure whatever you are piping on or covering is totally cooled!

Or, you aren't looking for a vegan option, full fat Greek yoghurt is a great choice. Replace the butter in the recipe with the same amount of yoghurt up to 250g - anything above that, add in 60g of plain flour to balance out the extra liquid.

Can I make buttercream without using icing sugar?

You can't make the classic American Buttercream without icing sugar. However, there are some great alternatives you can try!

Russian Buttercream is one of the easiest options. For this, all you need is sweetened condensed milk and butter! Like with the recipe above, whip the butter thoroughly until it is light in colour and then slowly add the condensed milk in stages. You can also add a splash of vanilla flavouring, but this is optional.

How long will my homemade buttercream last in the fridge?

If stored correctly, in an airtight container (and kept away from any strong smelling foods), homemade buttercream should last for a week in the fridge. This is good news if you're making it ahead of time!

Simply take it out of the fridge with a little time to spare to allow it to come back down to room temperature. Give it a mix to get it back to its light and fluffy consistency and you're ready to fill, cover or pipe.

What's even better news, however, is that you can store buttercream in the freezer for up to three months. Pop it in the fridge to defrost, then, again, leave it out to reach room temperature before attempting to work with it. Once defrosted, it should last in the fridge for up to 5 days.

That's it for our beginner guide - we hope it was helpful! Now that you know how to make buttercream, there will be no holding back your cakey creations. But if you're short on time or just want a head start, we also offer a range of delicious ready-made buttercreams perfect for quick wins without compromising on flavour. Be sure to share your masterpieces with us online! You can find us on Instagram, TikTok and Facebook.

Looking for more cake decorating tips and advice?

How to Soften Hard Sugarpaste for Cake Decorating Success!

The Ultimate Guide to Food Colourings for Cake Decorating

What's the Difference Between Sugarpaste, Modelling Paste & Flower Paste?

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