Common Questions
Why does my buttercream taste gritty?
Usually it is the powdered sugar not fully incorporated, or you added it too fast. Add the sugar in batches on low speed, scrape the bowl well, then whip on medium-high. Also make sure you are using powdered sugar, not granulated.
How do I make it less sweet?
You cannot remove sugar without changing texture, but you can balance it: add more salt (start with another pinch) and a little more vanilla. You can also add 1 tablespoon of unsweetened cocoa powder for a softer sweetness. Cocoa thickens frosting, so plan on adding an extra teaspoon or two of cream if needed.
Can I use salted butter?
Yes. Reduce the added salt to a tiny pinch, then taste and adjust at the end.
My buttercream is too soft. How do I fix it?
Chill it 10 to 15 minutes, then rewhip. If it is still loose, add powdered sugar 2 tablespoons at a time until it holds peaks.
My buttercream looks curdled or broken. Is it ruined?
Almost never. If the butter was too cold, keep whipping until it smooths out. If it got too warm, chill 10 minutes, then whip again. Temperature is usually the culprit.
How much does this recipe frost?
It makes about 3 cups (give or take, depending on how much sugar and cream you use). It comfortably frosts 12 to 18 cupcakes (depending on how generous you are) or a 9x13 cake in a thick layer. For a 2-layer 8-inch cake with filling and frosting, consider making 1.5x the batch.
Can I color it?
Yes. Gel food coloring is your best friend because it adds bold color without thinning the frosting. Liquid coloring works in a pinch, but add it slowly and expect to tighten the frosting with a spoonful of powdered sugar if it gets too soft.
