Common Questions
How do I make buttercream less sweet?
American buttercream is naturally sweet. You cannot remove sweetness without removing sugar, but you can make it taste less cloying. Add 1/4 to 1/2 teaspoon fine salt (if you did not already), use heavy cream for a richer mouthfeel, and add a touch more vanilla. You can also beat it longer with a tablespoon or two of cream to make it feel lighter. Just do not overdo the liquid or the frosting can get too soft.
Why is my buttercream grainy?
The most common culprit is lumpy powdered sugar, so sifting (or at least breaking up lumps) helps a lot. Graininess can also happen when the butter is too cool or the frosting simply needs more beating. Let the bowl sit for 10 minutes to warm slightly, then beat on medium-high for 2 to 3 minutes. If it still feels gritty, add 1 tablespoon cream and beat again. Also make sure you are using powdered sugar, not granulated.
My buttercream looks split or curdled. Can I fix it?
Yes. It is usually a temperature issue. If it looks curdled because it is too cold, let it sit 10 to 15 minutes and keep beating. If it looks loose and separated because it is too warm, chill for 10 minutes, then rewhip. Either way, give it a solid minute or two of mixing before you panic.
My buttercream is too thick. How do I fix it?
Add cream or milk 1 teaspoon at a time while beating on low, then finish on medium-high. It loosens quickly, so go slow.
My buttercream is too thin. Now what?
Chill it for 10 to 15 minutes, then rewhip. If it is still loose, add more powdered sugar 2 tablespoons at a time. Thin frosting often means the butter was very warm or you added too much liquid.
Can I use salted butter?
Yes. Just reduce the added salt to a pinch, then taste and adjust at the end.
Can I color this frosting?
Absolutely. Gel food coloring works best. Add a little at a time after the frosting is finished, then beat until evenly colored.
How much frosting does this recipe make?
Typically about 3 to 3 1/2 cups, depending on how much powdered sugar you use and how long you whip it. That is usually enough for 12 to 18 cupcakes (depending on how dramatic you pipe) or to frost a two-layer 8-inch cake with a light to modest coat. If you want thick swirls, a generous fill, and a fully frosted exterior, consider scaling up.
