Common Questions
How do I make buttercream less sweet?
American buttercream is naturally sweet because powdered sugar gives it structure. You cannot truly “remove” the sweetness without changing the style of frosting, but you can balance it: add a little more salt (start with an extra pinch), use heavy cream instead of milk for a richer flavor, and bump up the vanilla. If you want a genuinely less-sweet frosting, Swiss meringue buttercream is the move, but it is a different method.
Why is my buttercream grainy?
Most often it is lumpy powdered sugar, not enough mixing, or butter that is too cold. (Powdered sugar does not truly dissolve in American buttercream, so the goal is to fully incorporate and smooth it out.) Fix it by sifting the sugar if it is clumpy, beating a bit longer (2 to 3 minutes), scraping the bowl, and adding 1 tablespoon of cream or milk at a time until it turns silky. Also make sure you are using powdered sugar, not granulated.
Why is my buttercream runny?
Most commonly: the butter was too warm, or too much liquid was added. Chill the bowl for 10 to 15 minutes, then beat again. If it is still loose, add more powdered sugar, 2 to 3 tablespoons at a time, until it holds peaks.
Why does my buttercream look curdled or separated?
This is less common with American buttercream than meringue-based buttercreams, but it can happen if the butter is a little too cold or too warm, or if liquid was added too quickly. Keep mixing first. If it stays curdled-looking, warm the outside of the bowl slightly (wrap it with a warm towel or warm the bowl with your hands for a minute), then beat again until smooth.
Can I color this buttercream?
Yes. Gel food coloring works best because it adds strong color without thinning the frosting. Add a small amount, mix, then adjust.
How much frosting does this make?
About 3 to 3 1/2 cups, depending on how much sugar you use and how long you whip it.
How many cupcakes or cakes will it frost?
Enough for 12 cupcakes with a tall swirl, or a two-layer 8-inch cake with a modest coat (think light filling and frosting, not thick bakery-style).
