Buttercream Frosting Basics: Types, Texture and Troubleshooting

Buttercream is the most common cake frosting, and there are several styles. Knowing the differences helps you pick the right one and rescue it when it misbehaves.

Common types

• American buttercream: butter and icing sugar. Quick and sweet, and it forms a light crust.
• Swiss meringue buttercream: egg whites and sugar heated, whipped, then beaten with butter. Smooth and less sweet.
• Italian meringue buttercream: whipped egg whites with hot sugar syrup. Very stable.

Texture problems

If frosting is too soft, chill it for fifteen minutes and beat again. If it is too stiff, beat in a teaspoon of milk at a time. If it looks curdled, the butter is probably too cold. Warm the bowl briefly and keep whisking.

Tips

Always use butter at a cool room temperature. Sift icing sugar to avoid lumps. Taste, and add a pinch of salt to balance sweetness.