How much icing does this make for a cake?
This recipe makes about 3 to 3 1/2 cups, depending on how long you whip it and how much liquid you add. It is great for a 9x13 sheet cake, a 2-layer 8-inch cake with a modest filling, or 12 to 16 cupcakes with generous swirls. For a tall 3-layer cake or heavy piping, plan on a double batch.
Why does my buttercream look curdled or separated?
Temperature is usually the culprit. If the butter is too cold, it can look chunky. Keep mixing and let it warm slightly. If it is too warm and greasy, chill the bowl for 10 to 15 minutes, then beat again. It usually comes back.
My icing is too sweet. How do I fix it?
Add a pinch more salt, a little more vanilla, and consider beating in 2 to 4 tablespoons cream cheese, mascarpone, or even a spoonful of sour cream. It will soften the frosting a bit, so you may need a little extra powdered sugar to bring it back to a pipeable texture. You can also add 1 to 2 teaspoons lemon juice to brighten and cut the sweetness.
How do I make it pure white?
Use clear vanilla extract and add the tiniest dot of violet food coloring, then whip. Violet cancels yellow tones from butter, but go microscopic or you can end up with a faint gray or lavender tint.
Can I color this icing?
Yes. Gel food coloring works best. Add a little at a time at the end, then mix on low to avoid air bubbles.
How do I make chocolate buttercream?
Sift in 1/2 cup unsweetened cocoa powder with the powdered sugar. You may need an extra tablespoon or two of milk to hit the right texture.
