Silky buttercream recipe

This buttercream recipe is light, fluffy, and perfect for decorating! I use this recipe for almost all of the cakes that are on my Instagram!Here I'll be sharing this recipe step by step with pictures, so you can make it too!The first step to making this buttercream is the butter. Make sure it is unsalted, and REAL butter. Using a stand mixer is highly recommended for this recipe, but you can use a hand mixer if you don't have one. The first thing you'll want to do is beat the butter on the…

At the end of June, an innocuous picture of a batch of ultra-smooth and silky buttercream posted by Wayne Steinkopf sent the online cake community into a bit of a tizzy! We simply marveled at his super smooth buttercream prowess. Being the generous soul that he is, Wayne was happy to share the recipe with his followers and we are now …

Shortcut Swiss meringue buttercream frosting is silky smooth, not too sweet, and is perfect for cakes and cupcakes. This easy recipe takes a shortcut from my classic Swiss meringue buttercream to cut down on time and eliminate cooking.

Swiss Meringue Buttercream is the BEST in the world of buttercream! This frosting is light and fluffy, silky smooth and creamy, super stable for decorating cakes and cupcakes.

Silky smooth, glossy and delicious - Russian buttercream is the easiest frosting to make but also has one of the best textures and flavors!

Let me put you on this silky buttercream recipe.🤎 Go to my profile and you’ll see a few round icons. Tap on the one that says “Cake Book” for the...

American buttercream is possibly the most widely used frosting for cake decorating. It’s very simple to make and colours beautifully in the brightest of shades you can find. It also tastes amazing when combined with just about any flavour. Nonetheless, it can be very sweet in flavour and gritty in texture, two qualities which can […]

If you’re looking for a silky smooth buttercream frosting recipe that is not too sweet or grainy, then this recipe is it! I find traditional American style buttercreams way too sweet, so I came up with my own version that has far less icing sugar (in relation to the amount of butter) compared to more traditional recipes. Best part is, it’s still stable enough to use for layered cakes and is great for piping too!

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Jessica Holmes on Instagram: "Silky smooth buttercream EVERY TIME: I used to follow all the rules when it came to making perfect buttercream. I used softened butter, was sure to sift my sugar (sometimes twice) and was careful to beat it not too slow, not too fast. Yet it often SPLIT. This is when the fat and water separates making it appear grainy or lumpy. That was until I discovered what was the culprit: the milk! If you add cold milk (or cream), it can cause your buttercream to seize…