“I can’t seem to get really smooth buttercream!”

This is one of the most common problems that people tell me they struggle with when it comes to cake decorating! Meanwhile, I’m proud to say that one of the things I’m known for IS my silky smooth and delicious buttercream! And the best thing is that you can be too! Once you’ve learnt the right techniques, it’s not hard to consistently make smooth buttercream. Now get ready, because I’m going to spill the beans so that you know how!

1. Type of Buttercream

There are many different types of buttercream so it stands to reason that each type would have different textures as well. Some buttercreams like your meringue buttercreams are a lot smoother and silkier in texture than your standard American buttercream. That’s not to say that you can’t get a smooth American buttercream so keep reading to find out how!

2. Room Temperature Ingredients

Make sure your ingredients are all at room temperature (unless stated otherwise in the recipe) before you start making your buttercream. Depending on the weather/temperature in your kitchen, this usually means taking them out from the fridge at least 30mins before you start.

This is important because room temperature ingredients are easier to whip/cream, and will also blend together better, giving a better buttercream consistency and texture. Keep reading to find out why this is important!

3. Cream your butter well

My BIGGEST tip for making smooth buttercream is… cream your butter (or butter-sugar mixture, depending on the type of buttercream you’re making) WELL! Creaming not only helps your ingredients blend together, but sufficient creaming will add air into your mixture, which helps create that light and smooth texture you want in your buttercream.

Depending on your mixer, this might take around 5mins. Keep in mind though that if you’re using a hand mixer, this might take longer! You’ll know your mixture is sufficiently creamed when it has significantly whitened/lightened in colour, and has a light/fluffy texture. It should also have increased somewhat in volume from all the air that has been beaten into it.

4. Use the paddle/beater attachment

For smooth buttercream, you should be using the PADDLE/BEATER attachment of your mixer, NOT the whisk! The only exception is if your recipe specifically calls for a whisk (such as with your meringue buttercreams).

Some people like to use the whisk to aerate their butter before mixing it with other ingredients to make sure it’s light and fluffy. HOWEVER… the problem with using a whisk is that it can add TOO MUCH air into your buttercream leading to air bubbles, which can affect the smooth finish of your buttercream. So if you have to use a whisk, make sure to always finish it off with at least a few minutes using your paddle/beater attachment on low speed so you can beat out those air bubbles!

5. Have the right buttercream consistency

It is so important to have the right buttercream consistency and temperature as it affects taste, texture, and also piping ability (I talk a bit more about this in my earlier post HERE).

• Too cold/thick/stiff = “hard” buttercream that breaks off, and can leave a rough/jagged finish and clumps in your buttercream. 
• Too warm/thin/runny = buttercream that struggles to hold its shape/position, and leaves a mess/melted finish and texture
• The RIGHT consistency = light and fluffy buttercream that “sticks” to your beater but still maintains soft peaks when “cut and scooped” with a spatula.

BONUS Tip: Use a spatula (or spoon!)

This is especially handy if you’re working in hot/humid conditions and have to keep taking your buttercream in and out of the fridge. Just give it a quick “whip” with a spatula/spoon in place of your mixer to quickly “flatten” air bubbles in your buttercream and keep its consistency - much easier and quicker than constantly having to use the mixer, especially for smaller quantities of buttercream!

And there you have it! I’ve had followers who have implemented even just one of these tips and told me what a huge difference it made so I can guarantee that you will notice a huge improvement in your buttercream if you apply ALL my tips above! So give it a go, and be sure to let me know how your buttercream turned out!