All About Buttercream Consistency | How to Fix Buttercream That's Too Stiff or Too Soft

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How do you fix buttercream that's too soft and runny or buttercream that's way too stiff? There are tons of different factors that can affect the consistency of your buttercream frosting, and I'm talking all about them in this video!
0:00 Intro
1:38 Changing consistency for American buttercream
2:51 Consistency for other types of buttercream based on temperature
4:30 Buttercream temperature/weight comparison
6:00 Fixing buttercream that's too stiff or too cold
6:25 Fixing buttercream that's too soft or too warm
7:22 How buttercream consistency is affected by flavor additions
9:12 How buttercream consistency changes over time
**If you've made Swiss or Italian meringue buttercream and it's gone chunky or curdled looking, don't worry, you can fix it! Check out this video here for a demonstration: • How to fix broken, gra...
**How to Store and Reconstitute Buttercream: • How to Store and Recon...
🎨 Want to learn the best way to color buttercream plus how to mix your own custom colors to match any palette? Sign up for my FREE course Color Like a Pro to learn all my secrets! baking-butterly-love.teachabl...
🎂 The cake in this video was frosted and decorated with Swiss Meringue Buttercream, you can find the RECIPE here: bakingbutterlylove.com/swiss-...
🍰 Say hi on Instagram! / bakingbutterlylove
#buttercream #cake #cakedecorating

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Опубликовано:

7 авг 2024

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Комментарии : 80

@demigirlwithoutaturtle3556 3 года назад

Thank you! I just started baking and my buttercream is always runny, this helped alot

@kupekiwi 3 года назад

I love the little experiment you did with the different temperatures Katie, thank you! I didn't know butter/buttercream had a magic number to work with. I've been trying to make Ermine buttercream and I don't know if it's because I started off with butter that is still too cold (I have left it out of the fridge for more than an hour) or I haven't whipped it to light and fluffy enough, but after I add my roux mixture to the whipped butter, and the gel colouring, I can see the butter separating and curdling. I try to warm it back up but it goes back to the weird curdled state not long after and I find that my gel colouring separates in streaks too. I'm at my wits end!

@Percy.00 2 года назад

This is really helpful😍 thanks for all the tipss..now i know what to do when i got troubled with buttercream😘

@mariarugolo2487 Год назад

Your tips are invaluable for everything you share. Miss seeing new posts from you Katie. Hope you are well. ❤

@mariarugolo2487 3 года назад

You are always so helpful Katie. I have not had success with Swiss Meringue Buttercream. Result is the same every time - like I'm eating a stick of soft butter. I'm hoping that by paying closer attention to the temperature, I'll finally have success. I'll let you know. You're awesome! Thank you.

@BakingButterlyLove 3 года назад

Swiss meringue buttercream IS definitely very buttery but having the right temperature/whipping it up properly makes a big difference! I also find it tastes better when combined with a really great cake flavor and complementary filling to balance out all that butter :)

@fatcat2123 Год назад

I am loving everything you are saying so far!!

@mrslady2472 11 месяцев назад

This was so helpful, thank you!!!

@kathymintexas1556 2 года назад

Thank you for saving my buttercream. I thought all was lost! 🥳

@miriamkivlehan3498 Год назад

Excellent tutorial....thank-you 🙏

@otiliazepeda8856 Месяц назад

Thank u so much for your wonderful & perfect tips u saved my butter cream very well appreciated ❤

@rosesamy4893 2 года назад

Thank you for very useful information

@haleytehrani9309 3 года назад

Thank you for your information ♥️

@martalavado9711 3 года назад

this was so good thank you

@MYBY 3 года назад

So great and informative! Thanks for putting so much effort and research into the video. ☺️

@abdullahkaison3263 3 года назад

I realize it's kinda randomly asking but does anyone know of a good website to watch newly released series online ?

@finnleyuriah5833 3 года назад

@Abdullah Kaison Try flixzone. Just google for it :)

@jamesonharley5226 3 года назад

@Finnley Uriah Yup, I've been using FlixZone for months myself :)

@abdullahkaison3263 3 года назад

@Finnley Uriah thank you, I went there and it seems like they got a lot of movies there =) Appreciate it !

@finnleyuriah5833 3 года назад

@Abdullah Kaison You are welcome :)

@McKenzieBlood 3 года назад

I literally have a thick glaze on my hands right now. I’ve tried cooling it down and whipping it more, I’ve added a bit more confectionary sugar...it just won’t fluff up or thicken anymore

@b0kkii 3 года назад

Help it just happened to me-

@spongenoob4409 3 года назад

@@b0kkii same

@jessecarpenter3628 Год назад

Hey, I know its two years later lol, but what did you wind up doing to fix it?

@violetevergarden9496 Год назад

Put more lard.

@McKenzieBlood 11 месяцев назад

@@jessecarpenter3628 lol i tried everything. i couldn’t fix it.

@dalilag.4033 3 года назад

Very good ideas and tips Katie, thanks! I often have problems with my flowers staying formed....ugh!! 😖😞 I try to make my buttercream icing stiff to see if that helps me. Sometimes it does, sometimes it doesn't. I believe I need to keep track of 'temperatures', something I've never done before. What I really need to do is PRACTICE making your Swiss meringue buttercream more....LOL!! Have a nice weekend Katie!

@BakingButterlyLove 3 года назад

Yes temperature definitely makes a big difference when you're piping flowers! They can be a little finnicky sometimes🙃

@FrancisGime 3 года назад

Thank you Ms. Katie for making this video. I'm just a grade 11 student / senior high school and I'm new to baking. I'm a culinary student in the Philippines and I'm so worried because the Buttercream that I made was super runny. But because of your video, I learn how I can fix my Buttercream. Thank you very much, Ms. Katie, thanks for sharing a lot of useful information : )

@chubbybaker6999 3 года назад

Hi Katie, thank you so much for your videos! You really help us a lot to understand:) I’ve been using SMBC for years, but I never can get a silky smooth texture, it always created a lot of air bubbles, I did switch to paddle attachment and mix in low for at least 15 mins but I didn’t help at all, I don’t know what went wrong :( I whisked the cooked egg whites on speed 6 (kitchen aid stand mixer) until stiff peak and switched to paddle attachment before adding the butter and mixed in low speed 1

@BakingButterlyLove 3 года назад

Hi! So my SMBC definitely always still has a few small air bubbles in it no matter what, but if it's too bubbly I would try heating it up a teeny tiny bit to smooth it out. You can also try using a spatula to mix it by hand and press the buttercream against the side of the bowl to help push the air bubbles out.

@angelawalgenbach1558 3 года назад

I live in the South and in the summer months its extremely humid so I use crisco bars in with the butter. It's a more sturdy recipe to cover and decorate with.

@ashruz_3095 3 года назад

I keep having it get too runny as I mix up the coloring, but when I put it in the fridge the coloring separates and becomes speckled. Help. Do you have an exact recipe? I’m really struggling with runny buttercream in Texas. Do you use yours fresh or keep it refrigerated and use it later?

@reneewalgenbach4410 3 года назад

I use 1-crisco I bar 2- sticks of softened butter Mix those together for at least 5 minutes. Scrape the sides during that time. It will start turning a really light color. Once mixed and smooth I turn the mixer on low and start adding sifted confection sugar a little at a time. I use a 1 pound bag total. The mixer will be very thick. Once all sugar is added I put 2- 3 tablespoons of very hot water in one at a time. Then add 2 tbs of your flavoring. I let this mix for 8 minutes on med-high setting. Scrape the sides a few times. Then I add the color. I use gel colors. Mix until well blended. Let sit over night for the true color as it will darken over time. I hope this helps.

@andersongreaves4568 3 года назад

When i leave my American butter cream out it starts to look oily

@raissamid3923 3 года назад

Hello, Can you make a video for your cupcake and cake recipe please ?

@ashruz_3095 3 года назад

I watched your color course, but The problem I am having is that when I add the coloring it gets so runny, Bc I live in the south. But when I put it in the fridge, the coloring separates and becomes speckled/grainy. Also, What kind of thermometer do you use?

@louisaklimentos7583 Год назад

I put a tsp at a time when adjusting butter cream . I used a chef’s choice cultured butter and is this ok to use for American buttercream? Thank you for your help .

@dcordero1984 3 года назад

What is the amount you should heat up in microwave to incorporate to the cold mixture?

@therealsiyaa 2 года назад

Hi, the problem I’m having is that it’s a nice consistency, and it holds, but after a while the icing just shifts off as a whole. What do you suggest? (For my cupcakes)

@Black_Samurai-fish 5 месяцев назад

My buttercream is SO soft and silky it melts in my mouth instantly and is incredibly light. It looks like it has the right texture. Smooth, not lumpy, holds to the spatula and doesn’t slide off but pipes smoothly. It’s nothing like store bought frosting, is this how it should be?

@YuGMas 3 года назад

What about the buttercream splitting and it's made by hand - butter, cream cheese and double cream - whipped cold double cream, then added cold cream cheese, the very soft room temperature butter. Then knowing the right proportions of each ingredients?

@andersongreaves4568 3 года назад

When ever i make American butter cream when i leave it out it start to get oily how do i fix it

@WL1006 3 года назад

Nice

@no1ofinterst 3 года назад

Is cream cheese icing a type of buttercream?

@kellyanne7225 Год назад

Mine looks beautiful, silky and appears a perfect consistency on my spatula. Once I try to pipe it…(fart noise). A teacher friend of mine mentioned using Meringue powder? I’ve not heard of that.

@glennadavissr1700 7 месяцев назад

Thank you! I have been stymied by my buttercream. Regardless of the recipe, my buttercream is always grainy and stiff. It's always cold in my house. After many, many hours of watching buttercream videos, I was clueless. When you presented the measured and weighed cups of buttercream at different temperatures, I had an epiphany. The temp is the culprit. Thanks again.

@emporerron6823 2 года назад

What is that weight thing and where can I get it

@joleenshepherd2090 2 года назад

I have used normal sugar and its cristaly can I save mine x

@rjsusej01 2 месяца назад

I am a grandmother and I am trying to make cakes for my little grandchildren and so sometimes I can’t get the consistency right with my buttercream. I watch videos and videos and still for some reason. It’s really hard for me to get the formula like I see these videos and it’s like soft creamy and and, but it’s so loose though you know I love doing flowers and stuff like that but my problem is always the consistency of the buttercream. Could you help me out and tell me what I’m doing wrong? It’s really my heart to Cakes for my to make cakes for my grandchildren and family.

@allylondon9579 2 месяца назад

Well, mine never foams stiff peaks and keeps melting even after I let.it sit in the fridge for hour or two

@arwasohail7695 2 года назад

I made buttercream by making sugar syrup n adding in wgg white to make meringue then added butter..when I take it out of fridge it is hard n giving water out of it.if it get soft too much it is runny n all petals overlap over each other

@klea2532 Год назад

I prefer American Buttercream for decorating and eating. Yummy!

@valjackson9050 3 года назад

Swiss buttercream is my favorite 😋

@twixx7857 3 года назад

Hi just wanna ask how and what can I add on a ready made buttercream, it is good texture for piping but for making flowers it is too soft. How and what can I add on it so I can make it a little extra stiff. Buttercream by dawn

@mattmallecoccio8378 3 года назад

I make American buttercream because I already have problems with American buttercream and the French or Italian ones are a LOT harder. My problem with American is that my butter doesn't like to fully incorporate into the sugar and flavor. Why is my butter staying in globules?

@rjsusej01 2 месяца назад

I was trying to message you, but I’m not sure how to do that

@user-tz5pv6ih7m 3 года назад

Hi, I would like to start by saying thank you for uploading your information. You are a good teacher. I do have a problem though that I don't know how to fix. I'm sure many Winnipegers have this same problem. I've used butter for many years now and I know how it should behave. But all of a sudden my butter will only melt if I heat it on the stove. It appears that our dairies are messing up big time by either putting palm oil into the milk or feeding it to the cows. There is some controversy about this. But my butter will no longer melt if left on the counter even if the oven is on and air-conditioner if off. It will rise to 90f in my kitchen but the butter is still solid. Touching it I can get a dent in it but that is all. Needless to say I can't make a proper buttercream anymore. What can I do to make the buttercream smooth and pliable like it's supposed to be? I hope you can help.

@shaleemusa9897 10 месяцев назад

Condense an butter icing sugar An i love dis receipe But tiday its a bit runny Please adjust please please

@dorcasekupe6532 9 месяцев назад

My favourite I swiss meringue buttercream But mine is too soft can't form a flower

@pattieyehovah4626 Год назад

Create a video about cake mixing and the various number of layers, i.e. 2 layer, 3, and 4 layers ♥️ plus how to measure them. You know fat layers.❤

@Sugarsheila. 2 года назад

Swiss meringue 💜

@onigiri555 3 года назад

mines is way too runny idk what to do😭

@soniagarnica9288 2 года назад

Simple question

@lanacolombo9916 3 года назад

Italian merigune buttercream

@chloesmith5075 Год назад

I like Italian meringue buttercream best

@dalilag.4033 3 года назад

I forgot to mention that my favorite frostings are all made using buttercream frostings. I would like it if you could show different/better ways of adding colors and/or flavors to buttercream frostings without me ruining the consistencies of the buttercreams. When I do try mixing in flavors/colors I seem to lose it.....LOL! Any help/ideas/steps would be greatly appreciated Katie. Thanks and have a nice day!

@BakingButterlyLove 3 года назад

Dalila, have you signed up for Color Like a Pro? It's my free course where I talk all about how to color buttercream and how I mix custom colors. Here's the link if you're interested: baking-butterly-love.teachable.com/p/colorlikeapro A video about adding flavors is also a great idea, thank you!