Tools for smoothing buttercream

It's also great for filling with custar Basic Cake Decorating Kit is great to have for beginner decorators who are learning to make cakes. This set includes the basic tips that you will n Piping Tip 1A.

This tip has a wide opening making it a breeze for anyone to pipe cupcakes, a string of balls or pearls, and even flower petals. Piping Tip 1C. This large drop flower tip creates pretty 8 petaled flowers in just one squeeze. Works wi All Rights Reserved. Caljava International, Inc.

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Sign Up. Added to your cart:. I push the frosting back and forth and spread it along the sides of the bowl for a couple minutes. If you do it right, it should be a pretty serious arm workout. Then, and ONLY then, is your frosting smooth and ready to be added to your cake. You should see a notable difference in texture, and your frosting should be free of any air bubbles.

This is also important to do when you make frosting in advance and let it thaw. As your frosting sits out at room temp, it will slowly develop air bubbles. But fear not, it can easily be fixed. Just give your frosting another good stir by hand with your rubber spatula.

I always have to do this after I crumb coat and chill my cake. By that point in the process, my frosting usually has been sitting out for at least 30 minutes.

Take the extra few minutes to stir it before adding your final layer of frosting. Please leave a comment below, and let me know if you use any other tricks to make silky smooth buttercream. Also be sure to tag me chelsweets and use the chelsweets so I can see your creations!

If you're struggling to get your frosting smooth I share all my tips for making super smooth buttercream here. Make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month , or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month.

The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week. If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.

Loved this recipe! Definitely gonna use it again! Me and my sister made it and turned out so smooth and silky! We normally make crappy butter cream but this was a hit! We added 3 cups of icing sugar instead of 7 and still turned out great!

Thx so much for this recipe! I can feel the grains of sugar when I eat it! What can I do to get the right consistency?

Room temperature ingredients combine more easily too. Whip, whip, whip until your butter is nearly white. You must do this before you add any icing sugar to the butter. Sift your icing sugar to get rid of any lumps. I add icing sugar in two stages , not too slowly. I whip my buttercream for a further minutes after each addition of icing sugar. Finally, stir out any air bubbles. All of this whipping will create a great buttercream, but is likely to incorporate a little too much air into the mix.

A quick stir with a rubber spatula will release any big air bubbles that will cause you issues when frosting. This will give you a nice solid foundation for frosting.

While many people like to use an angled spatula to apply their buttercream to the cake, I prefer piping it on. I find this easier to apply the buttercream frosting consistently around the cake. Just pop your constructed cake onto the middle of your turntable then grab your filled piping bag. Gently press the tip of your piping bag against the side of your cake and squeeze so that a consistent stream of buttercream comes out.

With the other hand, slowly rotate the turntable and keep piping until you have full coverage of the cake. I frost the top of my cake first, and then the sides. Make sure the buttercream frosting comes up the sides slightly higher than the top of your cake, as this will help when it comes to getting those sharp edges later.

First scrape across the top of your cake in a circular motion. Hold the scraper level on top and turn the turntable so that the cake moves evenly underneath it. Next, scrape the sides of your cake. Hold the scraper at 90 degrees to the cake board and at 45 degrees or less to the side of the cake. Again, rotate the turntable with your other hand so that the cake moves evenly and you get a nice consistent scrape.