Buttercream is my favourite frosting for cake decorating but to be successful with it, here are 5 things you must know about buttercream!

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00:00 Intro
00:10 Best temperature for working with buttercream
01:30 Colouring buttercream
02:49 Smooth buttercream
03:45 Piping with buttercream
04:22 How to store buttercream

Let's start with the right temperature to work with buttercream!

Buttercream is highly sensitive to temperature changes. If it's too warm, it can become runny and difficult to work with. On the other hand, cold temperatures can cause the buttercream to become overly stiff. The ideal temperature for buttercream is around 72°F or 22°C, which allows for optimal consistency and texture.

Next, let's talk about colouring buttercream.

When we are talking about colouring buttercream there are three things to watch out for. Firstly, the consistency of your buttercream can be affected by the amount of colour added, especially if you're using liquid colours. Secondly, keep in mind that colours can develop and darken over time, so aim for a shade slightly lighter than your desired outcome. And thirdly, be cautious with the amount of food colouring used to avoid altering the flavour of the buttercream. You can use the microwave hack to darken colours while using less food colouring!

Moving on to smoothing buttercream!

Start with a soft, loose consistency of buttercream that's easy to spread. Another great tip is to spread the frosting diagonally upwards to create sharp edges and avoid drooping or domed tops. And for a flawless finish, swipe sideways with an offset spatula on the top edge of the cake without applying downward pressure.

Now, let's discuss piping buttercream.

Achieving the right consistency is crucial for piping designs. The buttercream should be firm enough to hold its shape but not too stiff. If the buttercream starts to soften as you pipe due to the warmth of your hands, one minute in the freezer can help it stiffen up for neater results!

Finally, let's talk about storing buttercream.

To keep your buttercream fresh and creamy, store it in an airtight container to prevent drying out. At room temperature buttercream can be stored for two to three days.

For longer-term storage, refrigerate the buttercream for up to two weeks or freeze it for up to two months.

I hope these five tips help you to achieve great designs with buttercream!

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