How To Smooth Out Icing On Cake?

American Buttercream. American buttercream is the easiest and most common buttercream frosting—and the quickest to make.

How do you smooth icing on a cake without a smoother?

If you don’t have an icing spatula, you can use the back, straight edge of a large knife to smooth your buttercream and then clean up the bottom of your cake plate with a paper towel. What is this? Next, take a freezer bag and fill it with your icing. Push the icing into one corner and twist the bag.

How do I get a smooth finish on buttercream icing?

You can use boiling water to heat your smoother, wipe it off and then smooth it around your cake to get a smooth surface. Obviously you’ll have to use the metal smoother for this tip though as the plastic or acetate ones, just won’t get hot. What is this? This also helps if you have bubbles in your buttercream.

What can I use instead of a cake scraper?

  • A board scraper can work, especially for a smaller cake.
  • Brand new drywall or woodworking tools are a decent substitute.
  • A smooth-edged silicone cutting board can substitute.
  • Your regular offset spatula will do in a pinch, but you have to work slowly and scrape frosting off frequently.
  • Why is my buttercream not smooth?

    Not using enough icing/confectioner’s/powdered sugar in your buttercream can also lead to sloppy or wet-looking buttercream. Sift a little more in and make sure to taste test. Remember that you should be able to taste equal amounts of butter and sugar in your buttercream.

    Why is my frosting not smooth?

    If it’s too thin and doesn’t form a little peak at all, try adding a bit more powdered sugar (1/4 cup at a time) or chill it in the fridge in 5-minute intervals. After each adjustment, be sure to retest the frosting with your spatula before making any additional changes.

    What can I use if I don’t have an offset spatula?

    If your offset spatula is missing or broken you could use a spoon, a regular spatula, or even a simple butter knife.

    How to soften cake icing?

  • Back Into The Oven! Take an oven-safe dish and fill it with water.
  • Steam It! Place a steamer into a large pot on the stove and fill with water until it ALMOST reaches the base of the steamer.
  • Microwave it!
  • How to make cake icing that hardens?

  • Step One: Place Frosting into Microwave Safe Bowl
  • Using a spatula,scoop half of a can of frosting into a microwave-safe bowl.
  • Step Two: Place the Rest of the Frosting into a Piping Bag with Tip
  • Use the spatula to scoop the rest of the frosting into a piping bag with a fine tip.
  • Step Three: Microwave Frosting
  • How to decorate cake without icing?

  • Quick and easy whipped cream
  • Delicate fresh fruit
  • Chocolate drizzle
  • Chopped nuts
  • 5 Easy Ways to Decorate Cakes Without Tools

    • Five simple cake decorating techniques that may be used to decorate cakes without the need for cake decorating tools. All of the decorations for these cakes are made with items you already have on hand. Caking tools are something I’m a little fascinated with. I’m guessing that the majority of individuals don’t have an armory of cake decorating equipment stashed away in their kitchen like I do. Even if you do, there are instances when you just want to make do with what you have on hand at the time. So I’ve come up with some simple cake decorating ideas that you may use even if you don’t have any cake decorating tools. This post includes affiliate links for your convenience. As an Amazon Associate, I receive money when people make qualifying purchases via my links. My policies are available through a link in the website footer. Go to the following page: There are several types of cakes that you will need: the vanilla bakery-style cake
    • the pleated cake
    • the ruffled cake
    • the textured watercolor cake
    • and the sprinkle cake.
    • Other articles you might be interested in reading include:

    Supplies You’ll Need:

    • A layer cake that has been cooked (You can find a super delicious vanilla cake here and a really good chocolate cake here.)
    • Frosting (I made my favorite vanilla bean buttercream for this). You may find the recipe on this page.)
    • A big knife (if you don’t have an icing spatula, you may use the straight, back side of a large knife to smooth the icing)
    • gallon-size freezer bags (you can use quart-size, but you’ll have to replace it with icing more frequently). In addition, you must use ‘freezer bags’ rather than standard bags for storing food in the freezer. You’ll wind up with an icing blowout if you use those since they’re not robust enough. Please take my word for it
    • Sprinkles (Don’t be concerned if you don’t have any on hand. A second alternative is to use cookie crumbs)
    • Food coloring (if you don’t have any of them, that’s OK as well. All of these cakes will still look fantastic)
    • a teaspoon
    • a cookie cutter
    • a vacuum cleaner (since the sprinkles are going crazy)
    • and a cake stand.

    The vanilla bakery-style cake:

    This one, I believe, is the simplest and most expedient of the five.Alternatively, you may tint your buttercream with food coloring, or you can leave it white, like I did.Making the icing for your cake is the first step.If you don’t have an icing spatula, you may smooth your buttercream using the back of a big knife’s straight edge and then wipe the bottom of the cake plate with a paper towel to clean it up.Next, place your icing in a freezer bag and freeze it until firm.Push the frosting to one corner of the bag and screw the bag closed.

    • Take a corner of your freezer bag and cut it off.
    • Squeeze out a small amount of icing and check to see that you have cut enough of the freezer bag off.
    • Make little dots all over the bottom border of the cake using your squeezer.
    • Top border has swirls created by squeezing away the excess.

    Finish it off with a few sprinkles, and you’re done!

    The pleated cake:

    You’ll want to start with your iced cake for this particular dessert.Score vertical lines all around the perimeter of the cake using a very clean ruler or long knife to use as a piping guide.Fill your zipper freezer bag halfway and cut off the corner, much as we did for the bakery-style cake above the page.Make sure that the top seam of your ziplock is up and the bottom seam is down before you begin piping your zigzags.You don’t want them to be too flat (horizontal to the cake).Simply pipe zigzags all the way up between each line that you scored to complete the design.

    • You’re just shifting the position of your piping bag from left to right.
    • Continue to work your way up the cake until you reach the very top.
    • After that, pipe little dots over the top edge of your cake to create a border effect.
    • After that, you may decorate the top with sprinkles or candles.

    My version is straightforward.

    The Ruffle Cake:

    Begin with the icing on your cake.It is not required to be visually appealing.Ruffles are going to be used to conceal the flaw.After that, fill a ziplock freezer bag halfway with icing and cut a corner off of it.Before you begin piping, double-check that the freezer bag seams are at the top and bottom of the bag.Individual ruffles will be created by you.

    • Each and every ruffle is shaped like a closed ‘U’ form on the inside.
    • Pipe the first one, then go to the right and pipe the next.
    • Begin from the bottom and work your way up and around the base.
    • Then you’ll go on to the row above that and continue.

    Fill in the space between your ‘U’ and the ruffle below it with a little overlap so that the bottom of the ruffle is covering the pointy portion of the ruffle below it.At this point, it’s not going to seem really attractive, but keep going anyhow.Once you’ve gone all the way around the cake and it’s completely covered in ruffles, add some dots to the top of the cake.I also sprinkled some white and transparent sprinkles on top of the cake to finish it off.

    The Textured Watercolor Cake:

    This one is my favorite since it’s difficult to make a mistake with it.Because of the texture we produce on the cake, you won’t have to worry about making your buttercream smooth, and there will be no piping required with this cake.To begin, combine around four different colors of icing.One of the colors will serve as your foundation coat, so be sure to prepare enough of that color to cover the whole cake.Keep in mind that this will be the dominating hue you will notice throughout the game.Now take that base color and use it to frost your cake with it.

    • At this stage, don’t even bother trying to make the frosting seem attractive.
    • As much as possible should be applied because some will be removed during the smoothing and texturing processes and you don’t want your cake to show through.
    • Don’t allow your base layer to become too crusty, and don’t put it in the refrigerator just yet.
    • This layer must maintain its smoothness and workability for the next stage.

    Now take the other colors you’ve made and just smear them on the cake in random patterns, if you want.Don’t forget about the hat.It’s not going to be pretty at this point.Don’t get too worked up over it.Using an icing spatula or a broad knife, smooth the sides and top of the cupcake.You don’t have to be concerned about having it perfectly smooth.

    1. In the following phase, we’ll add some texture to it.
    2. Take a teaspoon, preferably one that’s more pointed at the tip.
    3. Drag the spoon around the cake with the tip of the spoon (with the back of the spoon pointing away from the cake).

    To begin, start at the bottom and work your way up and around.When you reach the point where you started, tilt it up and continue working your way around.Otherwise, the buttercream would pile up on the spoon and create huge clumps, necessitating the need to wipe the spoon off repeatedly.Using the end of the spoon, create a swirl pattern on the top of the cake.

    When you’ve finished texturing the cake, go back over some of the areas where the icing clumped together and texture those areas until you’re satisfied with the results of your work.It’ll all come down to this:

    The Sprinkle Cake:

    On this cake, I chose chocolate buttercream, but you may use any color you choose.You’ll need a cookie cutter…any shape you desire.Someone’s initials, in my opinion, would be quite lovely.First and foremost, frost your cake.This is when things become extremely nasty.Put your sprinkles in a large mixing dish.

    • Take a few handfuls of sprinkles and gently press them into the cake’s foundation.
    • Simply use a random pattern to create your design.
    • Sprinkles will end up all over the place.
    • The cake remained poised on one hand as I grabbed sprinkles with the other while I stood over the sink for this photo shoot.

    With a pastry brush or paper towel, wipe the cake board well once you’ve finished decorating with the sprinkles.To begin, take a cookie cutter and set it on top of your cake where you would like your design to be seen.With the back of my spoon, I gently patted the sprinkles into the interior of my cutter, ensuring that they were evenly distributed throughout.Remove the cookie cutter from the cake by raising it straight up and away from the cake.Even if there are a few stray sprinkles, you can easily brush them away with a pastry brush or dab a little buttercream on the end of a spoon and slightly contact the sprinkles…they’ll adhere themselves to the spoon!Now you may put some buttercream in a freezer bag, snip a corner off the bag, and pipe generous dollops of buttercream across the top of the cake.

    1. Hold the piping bag directly over the top of the cake, so that it does not contact the cake.
    2. Squeeze the bag and let the dollop to accumulate before stopping squeezing and lifting the bag up.
    3. You may either pipe a pearl border around the edge or leave it simple.

    The buttercream dollops are my favorite since, after all, there’s nothing wrong with a little more frosting on your cake, right?That’s all there is to it!There are five different ways to adorn cakes without using any cake decorating tools at all.There are a plethora of possibilities available here.

    Using strategies from each of them, you may make your own copies of the works.Have a good time!Remember to save it to your Pinterest board for later!

    How to Get Smooth Buttercream

    • This tutorial is all about how to make buttercream that is silky. The result will be no more small air bubbles in your buttercream when all you need is a smooth finish on your cake. I’ve compiled a list of my favorite cake decorating tips and tactics to make it easier for you to get the results you desire. It appears that a large number of folks are having difficulty making their buttercream smooth. I understand your frustration
    • buttercream can be difficult to work with at times. In this piece, I intend to assist you in resolving those challenges by sharing all of my suggestions and advice that has worked for me in the past, and which, ideally, will serve as a turning point for you as well. This post includes affiliate links for your convenience. As an Amazon Associate, I receive money when people make qualifying purchases via my links. Don’t forget to watch the video at the bottom of this page, which is also worth your time. These suggestions are not included in any particular sequence. You can experiment with all of them or just a few of them. Something to keep in mind when it comes to baking is that various approaches work for different people. When I originally started out, I would watch a ton of tutorials where individuals would demonstrate what worked for them. I’d become irritated because the same item didn’t always work for me in the same way. What I’m attempting to convey is that these suggestions should be used as a beginning point. Consider combining some of these suggestions with other things you’re already doing to create a more customized solution for your specific situation. Does that make sense? Favorite buttercream recipes are as follows:
    • The following are some helpful tips: Tip 1 – Use the proper mixer attachment
    • Tip 2 – Do not beat on high
    • Tip 3 – Consider adding cream
    • Using vegetable shortening, make sure it is completely smooth before adding the following ingredients:
    • Make the filling a thicker consistency by smashing the bubbles in a shallow container:
    • Tip 5 – Make sure it’s not too thick in consistency:
    • Tip 6 – Make sure it’s not too thin in consistency:
    • Tip 8 – Smooth out the buttercream with a nice buttercream smoother:
    • Tip 9 – Boiling water is recommended:
    • Tip 10 – Smoothing should be done slowly:
    • Tip 11 – Experiment with the paper towel method:
    • Keeping your buttercream container covered is a good idea.
    • Use of a turntable is recommended in Tip 13:
    • Video:
    • The Cake Blueprint consists of the following steps:

    Before we begin, make sure to visit this page to download one of my favorite buttercream recipes: All right, so let’s get started with the suggestions:

    See also:  Where To Buy Cake Pop Sticks?

    Tip 1 – Use the right mixer attachment:

    To do this, attach the paddle attachment to your mixer.Okay, I’ll refer to it as the paddle attachment, but some may refer to it as the beater attachment instead.It’s the flat mixer attachment, not the whisk, that’s causing the problem.(It’s worth mentioning that I also use this attachment for mixing cake batter.) Here are a few instances, each with a link.These mixer attachments are excellent because, unlike the whisk attachment, they do not introduce excessive air into the mixture.Simply said, the buttercream seems to be smoother as it bakes.

    • If you don’t have a stand mixer, you may use a hand mixer instead.
    • It’s actually not a big deal.
    • Don’t get too worked up over it.
    • We’ll go through several different techniques for making buttercream that’s smooth, even if you’re only using a handheld mixer.

    Tip 2 – Don’t beat on high:

    Don’t use a high-speed mixer to make your buttercream. Most of you will understand what this one is about. You really don’t want to take in any more air than is absolutely necessary. I try to keep the mixer on the medium setting. And, once your buttercream is all blended, you may turn the mixer down to a low setting and let it run on its own.

    Tip 3 – Try using cream:

    Make use of half-and-half cream instead. When I prepare buttercream, I usually use milk, but there are occasions when I switch to half-and-half, which tends to make the buttercream a little creamier and smoother in texture. You may experiment using half-and-half in place of milk to see if you like how it tastes.

    Tip 4 – If using vegetable shortening, get it very smooth before adding the other ingredients:

    It’s best to use vegetable shortening in place of half or all of the butter when preparing either heat stable buttercream or pipeable buttercream because it’s more stable at higher temperatures.This will improve the heat stability of the product as well as the piping uniformity.Just to be clear, I’m referring about vegetable shortening, which is NOT the same thing as lard in any way.And I normally only use this when I’m doing piped flowers or when the icing needs to tolerate a higher temperature than I’m comfortable with.In order to achieve the smoothest possible mixture of vegetable shortening and other components, begin by mixing the shortening thoroughly before adding any other ingredients.If it clumps up on you, you don’t want it to.

    • Some brands of vegetable shortening perform better than others in this application.
    • Surprisingly, I’ve found that Walmart’s retail brand performs better than the name brand in my tests.
    • Fill a shallow container (such as a big plastic food storage container) with your buttercream and set it aside.
    • For example, this container: To finish, use a flat rubber (silicone) spatula and use it to sort of squash the icing into the pan.

    Using the spatula, gently stir it around as well.The frosting does not need to be whipped; simply mix it by hand and sort of squash down the icing; this will help to remove a lot of the bubbles out of it.I know it seems strange, but it works for me and makes the buttercream really smooth and creamy.You can see what I’m talking about if you watch my YouTube video on the subject.

    Tip 6 – Make sure it’s not too thick of consistency:

    Make sure your buttercream isn’t too thick before spreading it on the cake.While not scientific, I’ve discovered that if the buttercream is a bit too thick, as you try to smooth it out, bubbles may appear.On the manicorn cake I baked a while back, you can see how it looks like this.Because I used too much milk or half and half, the icing turned out a little too thick, and it would have been better had I used a small amount of milk or half and half when mixing it with a rubber spatula.

    Tip 7 – Make the filling a thicker consistency

    Filling between the layers should be thicker in consistency than the frosting that surrounds it on the outside of the cake. In addition to allowing the cake to settle before frosting the exterior, doing so will prevent you from having those awful icing ridges around the outside of your cake after you’ve completely iced it. This will assist you in achieving a smooth finish on your cake.

    Tip 8 – Use a good buttercream smoother:

    You will almost certainly want to use a good smoother.Obviously, what constitutes a decent smoother will vary from person to person.Everyone has a favorite, but here are two of my personal favorites: (1) For the record, I have tried one of those acetate smoothers and, while they appear to work well for some people, they are not my favorite.My favorite part about the plastic cake stand is that it is tall, so it doesn’t present any problems while I’m making a taller cake tier.This metal cake stand is not as tall as the wooden one, thus if you have a taller cake tier, it may not work for you and you will need to get a taller one.Smoothers with varied forms are available, as are smoothers that are higher in order to texture your buttercream more effectively.

    • The advantage of using a metal smoother is that you can heat it up with hot water to assist in smoothing out the buttercream before using it.
    • This brings us to the following point.

    Tip 9 – Use boiling water:

    You may use boiling water to heat your smoother, wipe it off, and then smooth it across the surface of the cake to get a smooth surface texture.Obviously, the metal smoother will be required for this tip, as the plastic or acetate smoothers will not heat up to the required temperature.Also, if you have bubbles in your buttercream, this will help to eliminate them.One brief point to make, though.This is a way I prefer to employ only when the buttercream has a bright white color.It has the potential to stain dark buttercream.

    Tip 10 – Slow down when smoothing:

    Don’t try to smooth the whole perimeter of your cake in a short amount of time. Occasionally, this results in the formation of even additional bubbles. Try walking around a bit slower to see if it makes a difference in your situation.

    Tip 11 – Try the paper towel method:

    The Viva paper towel approach may be utilized once your icing has hardened (and has had time to dry if you used the hot water technique).Now, I will admit that this approach of decorating the sides of cakes does not appeal to me.Smoothers work better for me on the edges of the cake, but I’ll use the paper towel approach to smooth the top of the cake because it’s quicker.For this technique, you’ll want to use a paper towel that doesn’t have any patterns on it, which is why most people choose Viva paper towels.To employ this approach, make sure your icing has crusted over a little bit before you do so.Place a paper towel on top of the cake and, using a fondant smoother, a buttercream smoother, or your fingers, lightly smooth over the paper towel to finish the job.

    Tip 12 – Keep your buttercream container covered:

    Don’t forget to cover the icing jar while not in use. This should go without saying, but if you leave your frosting out to air before spreading it over your cake (particularly if it’s made with shortening), it will crust and become difficult to work with when you want to stir it or ice the cake… It simply becomes blurry.

    Tip 13 – Use a turntable:

    This is by far the most significant tool I have at my disposal.I couldn’t function properly without my turntable.Actually, I have two of them.A nice alternative if you’re just getting started and don’t want to spend a lot of money is the Wilton turntable shown below.You may even be able to obtain a coupon for your local craft store and use it to make your purchase there.You may also get it at the URL provided below.

    • I also have a Winco turntable, which you can see here.
    • It’s made of a heavier material and spins really smoothly.
    • This one reminds me of mine in a lot of ways.
    • The Ateco brand also makes some excellent turntables, about which I’ve heard nothing but wonderful things.

    Okay, that was a lot of work, but you finished it!Whew!My very last piece of advice for you is to avoid being disheartened.During the very first cake that I created, in which I attempted to make the buttercream smooth, I became so frustrated that I simply poked the buttercream spatula straight through the top of the cake.I’m quite aware that this is not cool.But I understand how annoying it may be, and I assure you that it will get better!

    Video:

    The Cake Blueprint:

    Please note that if you found this post to be helpful, I have a comprehensive guide and video for my ‘cheater approach’ for obtaining smooth buttercream on your cakes, sans buttercream blowouts and icing ridges, available in my Cake Blueprint.What happens if your cakes don’t turn out exactly as you planned?Don’t be concerned about that because, guess what?It won’t happen.There will never be a cake that is exactly flawless, but that cake will always taste good regardless of how it is made!Remember to save it to your Pinterest board for later!

    Buttercream Troubleshooting: Perfect Your Frosting

    Buttercream is one of those things that appears to be so simple, yet which manages to confound many a baker!A lot of people ask us for advice on how to avoid the dreaded air bubbles, how to avoid dry-looking frosting, or simply how we get our silky smooth buttercream.Our primary response is actually rather straightforward: find what works for you!Different chefs, bloggers, and bakers employ recipes that work for them, and, more often than not, they’ve made adjustments to the ingredients or processes to make them work better for them.Examine the materials you’re using, the tools you have, and even your state of mind while preparing the meal.Then keep reading for our best buttercream troubleshooting tips and tricks!

    Make sure your buttercream is perfect with these troubleshooting tips!

    All images courtesy of Juniper Cakery.

    The dreaded air bubbles!

    Juniper Cakery provided all of the images.

    Tip 1:

    Begin by blending softened butter into a smooth buttercream. Starting with cooled implies that the mixture will be stiffer and more difficult to cream. When your butter is firmer, you’ll undoubtedly find yourself mixing and whipping it more, which will result in the formation of air bubbles.

    Tip 2:

    When you’re making your buttercream, add a small amount of heat to it. If you haven’t softened your butter before whipping it, a couple of teaspoons of boiling water or even a little amount of butter that has been zapped rapidly in the microwave might assist smooth your butter while you’re combining.

    Tip 3:

    Simply reduce the amount of whipping or creaming you do with your buttercream. Many bakers find it tempting to keep the mixer running while filling cake pans or double-checking recipes (who hasn’t done this?). But be careful! Instead, keep an eye on your mixture and whisk your butter less vigorously to avoid creating air bubbles in the final product.

    Buttercream far from silky?

    This sort of buttercream may be found in abundance. A dry and gritty icing with edges that are far from silky-smooth is featured on this cake. There are two primary perpetrators of this crime… hard butter or an excessive amount of sugar! Follow these tried-and-true guidelines to prevent generating buttercream that is dry in appearance.

    Tip 1:

    Reduce your intake of sugar! Taste your buttercream to ensure that you understand what you’re adding and how much of it you’re adding. It is preferable if you can taste an equal quantity of butter and sugar in your frosting – neither component should overshadow the other in terms of flavor.

    Tip 2:

    If your buttercream is still stiff and dry, experiment using several brands of butter to see what works best. We advocate using butter that contains buttermilk since, in our experience, the addition of this extra ingredient typically results in a silkier look of the butter. Once you’ve discovered the brand that’s right for you, stick with it (pun intended)!

    In for a bumpy ride?

    It is inconvenient when unsightly lumps and bumps form in buttercream, and it can happen to anybody, especially when you are stressed for time. To prevent falling into this buttercream quagmire, follow the advice provided below.

    Tip 1:

    Use butter that has been softened. As a result, not only will you reduce the likelihood of air bubbles appearing in your frosting, but you will also reduce the likelihood of unsightly lumps appearing in your frosting.

    Tip 2: Be careful with adding chocolate and make sure that every piece has melted. We recommend using good-quality couverture chocolate that will melt much better and be super silky!

    Tip 3:

    Use butter that has been softened before using. As a result, not only will you reduce the likelihood of air bubbles forming in your frosting, but you will also reduce the likelihood of lumps forming in it.

    Floppy frosting conundrum?

    The creation of buttercream with little to no structure is another common accident and a huge difficulty for bakers. Looking for a solution to your buttercream flopping or spreading when piped or smothered? Look no further than our best recommendations for fixing it below!

    Tip 1:

    Once again, it’s possible that the culprit is just the butter you’re using…or not utilizing.We’ve had clients come to us and inquire why their buttercream has dissolved into a sloppy mess on top of their cupcakes, only to discover that they’ve used margarine in their buttercream to save a few calories and grams of fat by making their buttercream with less fat.Margarine often includes a larger proportion of water than butter, which implies that it contains significantly less fat to aid in the preservation of its form or structure.The same is true with vegan butter substitutes; nevertheless, you should shop about, test, and select the one that works best for you and your needs.

    Tip 2:

    Patience is a virtue that should be practiced. Sometimes floppy-looking buttercream occurs simply as a result of your cakes not having been allowed to cool completely, causing the heat from them to rise to the surface and begin to melt your swirls of frosting. Allow your cake or cupcakes to cool completely before serving.

    Tip 3:

    Having the ability to be patient is a virtue. Floppy-looking buttercream has occurred in the past simply because your cakes have not been allowed to cool completely, causing the heat from them to rise and melt the swirls of frosting on your cupcakes or cakes. Allow for complete cooling of your cake or cupcakes.

    Smooth Buttercream – The Secret to Making Silky Smooth Frosting

    In practically every cake video I post, I receive the following question: ″How do you get your icing to be so smooth?″ It’s almost as though folks believe that silky buttercream is some sort of hidden secret.People sometimes mistakenly believe that I’m using a particular or unusual sort of frosting, or that there’s a hidden ingredient that I’m utilizing to get the silky smooth texture.I’m sorry to dispel any of your illusions, but the type of frosting or the ingredients have absolutely nothing to do with it.What matters is how you create your frosting, not what you use.To be clear, having a go-to frosting recipe that tastes fantastic and that you feel comfortable working with is a wonderful thing.For myself, I rely on my American buttercream recipe as a starting point around 90 percent of the time.

    • But the methods I’ll share with you below may be used with virtually every style of frosting, from American buttercream to Swiss meringue to Russian buttercream.

    Why is Smooth Buttercream Important?

    ″How do you get your icing to be so smooth?″ is a question I receive on practically every cake video I post.Smooth buttercream is almost as if they believe it is some sort of hidden secret.People sometimes mistakenly believe that I’m using a particular or unusual sort of frosting, or that I’m utilizing a secret ingredient to get the silky smooth texture.Hopefully, I haven’t ruined any of your illusions, but the sort of frosting used or the components used have absolutely nothing to do with the problem.What matters is how you prepare your frosting.To be clear, having a go-to frosting recipe that tastes delicious and that you are comfortable working with is a wonderful thing.

    • About 90 percent of the time, I start with my American buttercream recipe as a foundation.
    • But the methods I’ll share with you below may be used with virtually every style of frosting, including American buttercream, Swiss meringue, and Russian buttercream.

    How I Make Super Smooth Buttercream Frosting

    When it comes to making my frosting very smooth, there are a few things I do.I never considered them to be very distinctive or distinctive until I began teaching individual cake classes and demonstrating exactly how I prepare my icing.When I offered my suggestions, folks were taken aback by how effective they were.You may have heard of some or all of them, and I don’t believe any of them are really ground-breaking in their respective fields.The combination of the two, on the other hand, produces an extremely smooth buttercream icing.

    Tip1: Use a Paddle Attachment

    Most stand mixers (I use a 5 qt KitchenAid stand mixer) come with both a whisk attachment and a paddle attachment (I use the whisk attachment).It is possible to add air into your recipe with the whisk attachment, which is particularly useful for some sweets such as meringues or whipped cream.When making some varieties of frosting, such as Swiss meringue, Russian buttercream, or Italian meringue, it is also important to utilize a whisk attachment.The whisk attachment, on the other hand, is only required for the initial few steps of the recipe preparation procedure.Some forms of frosting, such as American buttercream, do not require the use of a whisk attachment.In certain cases, I propose that you begin with the paddle attachment as a starting point.

    • You may use either the whisk attachment or the paddle attachment at the beginning of a frosting recipe.
    • Once you’ve made your meringue or whipped up your butter, you can switch to the paddle attachment.
    • When you complete mixing your ingredients, you won’t have to include as much air, which will decrease the amount of air bubbles in your frosting.
    • If you don’t have a stand mixer or a paddle attachment, you may use the beaters of a hand mixer to get the same results.

    Just make sure to pay close attention to my following suggestion!

    Tip2: Mix on the Lowest Speed

    Most stand mixers (I use a 5 qt KitchenAid stand mixer) come with both a whisk attachment and a paddle attachment (I use a whisk attachment).You may integrate air into your recipes with the whisk attachment.This is very useful for some sweets like as meringues and whipped cream..Certain forms of frosting, such as Swiss meringue, Russian buttercream, and Italian meringue, necessitate the use of a whisk attachment in addition to the mixer.The whisk attachment, on the other hand, is only required for the initial few steps of the recipe preparation procedure.A whisk attachment is not necessary for some varieties of frosting, such as American buttercream.

    • Starting with the paddle attachment is a good place to start in those instances, in my opinion.
    • It is not necessary to use a whisk attachment while making a frosting at the beginning; but, once the meringue or butter has been prepared, the paddle attachment can be used.
    • When you complete mixing your ingredients, you won’t have to include as much air, which will decrease the number of air bubbles in your frosting.
    • The beaters of a hand mixer can be substituted if you don’t have a stand mixer or the paddle attachment for it.

    Remember to pay close attention to my following recommendation!

    Tip3: Get the Consistency Right

    If your frosting does not have the proper consistency to begin with, you will have a difficult time creating smooth edges on your cake no matter how hard you try.When I get the consistency of my frosting just right, I find that it is the smoothest.A precise balance needs to be struck here between the temperature of your kitchen, the type of bowl you use, the temperature of your butter, and the amount of heavy cream you use.Despite the fact that it does not appear to be that difficult, each of those variables can have a significant influence on the final result of your frosting.Getting your frosting to the proper consistency is something I cover in detail in a different blog article.Although it may appear to be overkill, the neurotic frosting enthusiast in me believed it needed its own blog post.

    Tip4: The Spatula Test

    Making the spatula test is the quickest and most accurate technique to determine whether or not your frosting is the proper consistency.If your frosting passes this test, you can be certain that it is strong enough to keep its shape yet thin enough to allow you to effortlessly frost the cake.This is a test that I prefer to employ with both American and Russian buttercream, and I perform it with every batch of frosting that I create.Firmly push a rubber spatula into the frosting and lift it straight up.(Optional) Turn the spatula over so that the frosting on the tip of the spatula is visible on the right side.It should be able to make a delicate peak with a slight curl at the end of the braid.

    • It’s firm enough to retain that curl in place, yet soft enough to allow for the creation of a little curl.
    • That little curl serves as an excellent visual indication to ensure that your frosting is perfectly smooth.
    • More heavy cream can be added if the mixture is too stiff and sticks straight up when you bake (1 Tbsp at a time).
    • You may experiment with different amounts of powdered sugar (1/4 cup at a time) and/or chilling it in the fridge in 5-minute intervals if it’s too thin and doesn’t create a small peak at all.

    Make careful to evaluate the frosting with your spatula after each adjustment before making any more modifications.

    Tip6: Mix by Hand at the End to Get Rid of Any Pesky Air Bubbles

    This third step, I believe, is the most straightforward, but it also has the greatest impact.Following the completion of a batch of frosting with the desired consistency, I do not stop there.I forcefully hold a rubber spatula and use my hands to spread the icing around the inside of the bowl.Now, I get what you’re thinking, but I just put my mixer on low for a long time to make my frosting!Shouldn’t it have been enough to get the air moving?Although the mixer does an excellent job, this final step ensures that the mixture is velvety smooth.

    • Something about stirring by hand that a stand mixer simply cannot imitate.
    • For a couple of minutes, I push the frosting back and forth in the bowl, spreading it around the edges of the bowl.
    • Please check the video at the bottom of this page to understand what I’m talking about.
    • If you perform it correctly, it should result in a really intense arm exercise.

    I’m always exhausted by the end of the day!Then, and only then, will your frosting be smooth and ready to be applied on your cake, and nothing else will work.If you look closely, you should see a significant difference in texture, and your frosting should be devoid of air bubbles.This is also necessary if you are making frosting in advance and allowing it to defrost before using it.Once my frosting has frozen, I’ve discovered that it is completely infested with air bubbles.I normally start by vigorously stirring it by hand, and after a few minutes of vigorous stirring, it becomes beautiful and smooth once again.

    Tips6: Repeat Step5 As Needed

    Although your frosting may be wonderfully smooth right now, it will not remain that way indefinitely.It makes no difference how flawless your work was when you started.As your frosting rests at room temperature for a period of time, it will gradually form air bubbles.But don’t worry, it’s a simple problem to address.Simply give your frosting a quick swirl by hand with your rubber spatula to finish it off.This is something I always have to do after I crumb coat and refrigerate my cake.

    • My frosting has normally been sitting out for at least 30 minutes by the time I reach that phase in the process.
    • That’s enough time for air bubbles to develop in the mixture.
    • I mix it by hand for a few minutes before pulling my cake out of the freezer, and I don’t stop until it’s lovely and smooth again, which takes a while.
    • If you spend time producing a perfectly smooth buttercream, there’s no purpose in allowing air bubbles to form in your frosting when you’re adding the second layer of icing.

    When it comes to frosting, the smoothness of your icing is critical!Allow for a few further minutes of stirring before adding the final layer of icing.

    Let Me Know What You Think!

    Would love to hear your results if you try out these strategies for making smooth buttercream frosting and how they turned out for you! I’d love to hear from you in the comments section below if you have any additional tips for making silky smooth buttercream. When posting on social media, don’t forget to tag me @chelsweets and use the hashtag #chelsweets so I can see your great creations!

    Other Recipes You Might Like:

      Buttercream Rosette Cake Tutorial

    Ten minutes for preparation Time allotted: ten minutes

    Ingredients

    • 434g (1 lb box)
    • 1 Tbsp vanilla extract or vanilla bean paste (12g)
    • 1/2 teaspoon salt (3g)
    • 7 cups powdered sugar (907g
    • 2 lb bag)
    • 3 Tbsp heavy cream or whipping cream (45g). 2 cups unsalted butter, room temperature (434g
    • 1 lb box).

    Instructions

    1. Make the sauce by beating 2 cups unsalted butter on medium speed for 30 seconds until creamy, using a paddle attachment on a stand mixer or a hand mixer
    2. On a low speed, blend in 1 tablespoon vanilla essence or vanilla bean paste and 1/2 teaspoon salt
    3. Slowly incorporate 7 cups of powdered sugar into the batter while mixing on the lowest speed possible. Three tablespoons of heavy cream or milk can be added halfway through to make it simpler to blend. Using a dish towel over the top of my mixer helps to keep powdered sugar clouds to a minimum.
    4. Continue to mix on low speed until all of the ingredients are well mixed and the desired consistency is achieved.
    5. Additional cream can be used if the frosting becomes too thick (1 Tbsp at a time). In order to make the frosting thicker, gradually add additional powdered sugar (a quarter cup at a time).
    6. For those who want to color the buttercream, simply add a few drops of gel food coloring after the frosting is completely blended and beat on low until the desired color is achieved.

    Notes

    This recipe yields approximately 6 cups of whipped frosting.If you’re having trouble getting your frosting to be smooth, I’ve included all of my methods for producing incredibly smooth buttercream in one post.Make your frosting ahead of time, or keep any extra frosting for a later day.It may be kept in an airtight container in the refrigerator for up to a month, or in the freezer for up to three months after being prepared.Make sure to give it a good stir once it has thawed to bring the consistency back to being lovely and smooth.Cake that has been frosted can be stored in the refrigerator for up to a week or in the freezer for up to one month.

    • The buttercream seals in all of the moisture, ensuring that the cake stays fresh and tasty throughout the day!
    • If you make a cut in the cake and have leftover frosting, use it to cover the cut portion to keep it moist and store it in the fridge for up to a week after cutting.
    • Make sure to mix the buttercream on its lowest speed for a couple minutes at the end of the process to remove any extra air that may have been incorporated during the mixing process.
    • If you are making frosting for a cake, make sure to mix the buttercream on its lowest speed for a couple minutes at the end of the process to get out any extra air that may have been incorporated during the mixing process.

    In order to stack and frost a seven- or eight-inch cake, I normally prepare 1 1/2 batches of buttercream icing.

    Nutrition Information

    Yield

    Serving Size

    The following is the amount of calories in one serving: 1074 64 g of total fat 40 g of saturated fat 0 g of Trans Fatty Acids Fat (unsaturated): 21 g Cholesterol levels were 171 milligrams. 207 milligrams of sodium 129 g of carbohydrates 0g of dietary fiber 126 g of sugar 1 gram of protein

    What Can I Use Instead Of an Offset Spatula? – Substitute Ninja

    What can I use in place of an offset spatula if I don’t have one?An offset spatula is a must-have equipment in the kitchen for making baking more enjoyable and simpler, as well as for creating beautiful cakes.If, for some reason, you do not have an offset spatula in your kitchen, there are a variety of other options to choose.If your offset spatula is missing or damaged, you may use a spoon, a standard spatula, or even a butter knife to complete the task.Firstly, I strongly advise you to get an offset spatula from Amazon.com before proceeding with this tutorial.A question that may be on everyone’s mind right now is: what precisely is an offset spatula?

    • I know this is going to seem like a no-brainer for some of you, but for others, it’s just a nice thing to get out of their heads.
    • In the world of baking, an offset special is a highly useful instrument.
    • It is used for everything from spreading frosting on top of cakes to creaming scones and muffins, and anything else where icing needs to be spread in a certain way on baked products.
    • An offset special is distinguished by its distinctive shape; it is slanted, narrow, and long; the reason for this peculiar design is to make it simpler to spread the frosting and to manipulate it through varied angles; and The use of a spoon as an offset spatcher is not the most preferred method of cooking.

    The reason for this is because it can be a little difficult to navigate the many angles you may encounter, especially while frosting a cake or a cupcake.It also will not provide for even spreading like your standard offset special wood, but when circumstances are tough, the spoon is all you have.the use of a spatula That’s right, folks, your regular daily spatula, such as the one you use for flipping eggs, may be used in place of your offset spatula in some situations.You may use it to negotiate around some of the more difficult angles you may encounter.It is broad and flexible, and it is often composed of silicone.This can be your first choice if you have a standard spatula on hand before investing on a replacement offset spatula for your project.

    1. A butter knife is a small, thin knife.
    2. Using a butter knife, for example, may be an excellent alternative if you already have one.
    3. Most bird knives have a long, broad blade that will allow you to spread the icing fairly evenly.

    Even while butter knives are normally delivered with a somewhat blunt blade, their firmness and strength enable them to be used to easily apply icing.Another advantage of using a butter knife is that it is not serrated, which means it will not leave any unsightly markings on your cakes and will allow you to achieve the beautiful results you seek.It is for this reason that I am compelled to mention the bird, and I would be the number one alternative that anybody could have in their kitchen at any time.Questions that are frequently asked.

    What is the origin of the term ″offset spatula″?As you can see, the offset spatula is not much different from a conventional spatula, but it has a bent blade, which distinguishes it from the rest…The curved blade is one of the reasons why it is recommended to offset the blade.The bend is relatively near to the handle, which aids in stability and can assist reduce mess while icing cakes.In what situations do you most frequently find yourself employing an offset spatula?For the most part, offset spatulas are used to ice cakes, which makes them a must-have tool for everyone who enjoys baking.

    May you tell me where I can get an offset spatula to replace the one I lost?The answer is yes, and one of the greatest locations to purchase plenty of said spatula will be from Amazon.com, which is the most popular online retailer.offset spatulas are available on amazon.com, and you can have them delivered to your home within a few days after placing your order there.However, if you don’t want to utilize Amazon for any reason, your local supermarket may have an offset spatula available, and bigger department stores such as Walmart will almost certainly have a great selection of offset spatulas available for purchase as well.

    Icing a Cake Smoothly

    It is possible that this content contains affiliate links.Please take the time to read my privacy statement and disclosure.The process of icing a cake to achieve a perfect finish may be rather difficult for a beginner to master.It is, nevertheless, well worth the effort investment to learn how to do it correctly.Perseverance and practice are required in large quantities.Patience and perseverance are required in large quantities.

    • Because a round cake is the most straightforward form to cover with icing, it is recommended that you begin by practicing on a round cake.
    • Other forms, such as the square or the hexagon, might be a little more difficult to create.
    • A slow susan, a metal spatula, an icing bag, and the key to a flawless cake – a plastic spackle tool – are the tools you’ll need for frosting your cake.
    • Yes, this inconspicuous little gadget will make your life much easier when it comes to smoothing a cake out.

    Consider purchasing a separate refrigerator specifically for your cake baking.I purchased mine for less than ten bucks from a local home improvement store.You’ll also need a cake, buttercream frosting, and a cake board to complete the project.Because it is so fragile and crumbly, icing a freshly baked cake can be a difficult task occasionally.Freezing cakes is one of my favorite baking techniques for a variety of reasons: it makes the cake moister and it settles the cake, making it less crumbly and less prone to bulging.Even for an hour after baking, placing it in the freezer will assist it to firm up more quickly.

    1. Making ensuring the cake is properly covered in cling wrap before freezing it is critical to success.
    2. I normally freeze it overnight and then reheat it the next morning.
    3. I don’t recommend storing food in the freezer for an extended period of time since it can develop freezer burn and lose its flavor.

    When thawing the cake, keep the plastic wrap on since it will assist to keep the moisture in the cake.This is the recipe I use for buttercream.Make sure you have plenty of icing on hand; it’s preferable to have a little extra than to run out and have to make more in the middle of decorating the cake.I’m not sure how well the other shortening-based frosting will work with the secret tool, but I’m hoping it will.

    In the meanwhile, I’m going to explore with it.Whether or not the cake will be stacked will determine which cake board should be used.If the cake is only one layer, use a cake board that is just a little bit larger in diameter than the cake.If the cake will be stacked, a cake board that is the same size as the cake should be used to support it.TO TORTURE A CAKE Place the cake on the slow susan and turn it over.Using a serrated knife, trim the top to make it more level.

    In order to torte the cake, run the knife down the side of the cake..Using a back and forth motion with the knife, slowly move the cake to make it look like it is turning.If you like, you may make the cake even more layered.Place the top half of the cake on the cake board and attach it with a dab of frosting to the board.This will aid in the ″gluing″ of the item into place.

    • Using the icing bag with no tip, pipe a dam of buttercream around the edge of the cake.
    • Fill with your favorite filling.
    • This will aid in preventing the filling from spilling and also keep the cake from bursting out of the pan.
    • Place the bottom half on top of the filling and press down gently.
    • To remove a huge cake off a cake board, place the cake board below the cake and slide the cake off of the board.

    APPLYING ICING TO A CAKE Using a large amount of frosting, decorate the top of the cake.Don’t be afraid to speak out because we will move the icing around and eliminate the majority of it.Now, using a spatula, cover the top of the cake with icing.Try not to raise the spatula too much to avoid getting any crumbs on your hands.If you do get crumbs, simply brush them off onto a clean bowl and use them for the filling instead.

    Depending on your preference, you can spread part of the frosting towards the side of the cake and remove some of the excess icing..Take a small amount of icing with your spatula, hold it against the side at a 90-degree angle, and spread it evenly over the cake, covering it completely.While you’re doing this, use your other hand to rotate the lazy susan.

    Make sure the sides of the cake are a little bit higher on the top than the rest of the cake.When the cake has been completely coated with spackle, grab the spackle tool and hold it against the sides at a 90-degree angle once again.Make many complete turns of the cake, but keep the spackle tool in the same spot.Everything can take a couple of round trips before you have it smoothed out.Using the metal spatula, gently press the overhanging edges of the cake towards the center of the cake.

    Repeat the process all the way around, wiping away any extra buttercream into the bowl.Ensure that your borders are neat and tidy.Use a clean spatula and run it across the top of the cake to level it out.Using a spatula that has been dipped in hot water will also aid in smoothing out the cake’s surface.The heat aids in the melting of the buttercream to a certain extent.And there you have it: a gorgeous, smooth cake that is ready to be decorated!

    You may also be interested in: Icing a Cake Top Home Cake Decorating Techniques & Tips Cake Decorating Techniques & Tips Putting Icing on a Cake The photographs, lessons, and other content of make-fabulous-cakes.com are protected by intellectual property rights laws and regulations.DO NOT disseminate or reproduce the content unless you have received explicit permission from the author.DO NOT make any changes to a picture or video, including cropping or removing watermarks.To make use of any of the material, templates, or photos contained on this site, a link back to this site must be included, as well as proper credit given toquestions contact us HERE.Please keep in mind that some of the links in this post may be affiliate links, which means that if you decide to make a purchase, I will receive a fee.This will not incur any further expenses on your part, and I very appreciate your assistance; thank you!

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    How to Frost a Cake Smoothly – Step by Step Tutorial

    • Recently, I’ve been attempting to return to the fundamentals. However, despite the fact that I’ve published several cake recipes, I’ve never written a comprehensive piece on how to frost a cake neatly. You’re not kidding, are you? This comprehensive tutorial demonstrates step-by-step how to decorate and frost a cake from beginning to end. It’s a terrific tool for beginner bakers or anybody who has difficulty frosting cakes with smooth sides on their first try. My tips and tricks include: what cake boards I use, how to avoid your cake layers from sliding around, how to crumb coat (also known as dirty ice a cake), and most importantly, how to create smooth sides for a lovely, completed look. In addition, I’ll go through some of the usual problems that beginner bakers encounter while icing layer cakes! These include issues such as: why are the edges of my cake bulging? why are my cake layers sliding? how can I prevent breaking my cake layers when icing a cake? why is my cake lopsided? and more.
    • What can I do to keep my cake from sweating or forming condensation on it?
    • American buttercream is my preferred type of frosting to work with because it is my favorite to eat, but this instruction may be applied with any style of buttercream, from Russian to Swiss Meringue. It is beneficial to have the appropriate tools in order to achieve success. All of these equipment are not absolutely required, but they will make your life a whole lot simpler when it comes to cake decorating and other baking projects. (This is my favorite, but a plastic cake stand like this would also work! )
    • a rotating cake stand (this is my personal favorite, but a plastic cake stand like this would also work! )
    • Offset spatula (large and/or tiny)
    • bench scraper
    • greaseproof cake board or fully flat plate

    Step 1: Level Your Cake Layers Once They’ve Completely Cooled

    However, this lesson can be used with any sort of buttercream, including Russian and Swiss Meringue, which is what I generally work with because it’s my favorite type of frosting to consume.Being equipped with the proper tools can help you achieve success.Although having all of these equipment isn’t absolutely required when it comes to cake decorating, having them will make your life a lot simpler.This is my preferred spinning cake stand, but a plastic stand like this would also work!); a rotating cake stand (this is my preferred spinning cake stand, but a plastic stand like this would also work!Offset spatula (large and/or tiny); Bench scraper; Greaseproof cake board or perfectly flat plate

    Step 2: Chill Your Cake Layers

    Even though this step may seem strange, I strongly advise chilling your cake layers in the freezer for approximately 20 minutes before assembling your cake.It makes them so much simpler to handle and reduces crumbing to a great extent.As an added bonus, it keeps your cake layers from moving around when you’re icing them.After being built, the cake will be more sturdy since the buttercream will have stiffened a little due to the cool cake layers.In the event that you prepare your cake layers ahead of time and freeze them, simply remove them from the freezer and unwrap them around 20 minutes before you intend to use them.

    Step 3: Stack Your Cake Layers

    After that, it’s time to start stacking your cake layers!Begin by putting a spoonful of buttercream in the middle of your cake board or cake stand, allowing it to dry completely.This will function as a glue, holding your foundation cake layer in place as you construct the rest of this cake.Using an offset spatula, apply a thick, uniform layer of buttercream on top of each cake layer to create a layered effect.Check to see that your cake layers are lined and straight as you build them up.I prefer to use my bench scraper as a guide and press it against the side of the cake to verify whether the layers are aligned properly before cutting the cake.

    • Stack your cake layers and push down on the top layer with both of your hands after they are all stacked.
    • This aids in the removal of any trapped air that may have formed between the layers.
    • This simple approach aids in the stabilization of your cake layers prior to applying your crumb finish.
    • You want to press firmly enough to gently compress your cake layers, but not so hard that you push the frosting out between the layers of cake you’re working with.

    Step 4: Crumb Coat & Chill

    Once your cake layers are stacked, apply a thin coating of frosting to the top and sides of your cake.This is referred to as a crumb coat, and it is designed to capture those troublesome crumbs, making it simpler to apply a beautiful second coating of frosting.First, with the use of an offset spatula, apply a thin layer of frosting on the top of the cake.Then, using another offset spatula, spread extra buttercream along the sides of the cake.Use a bench scraper to smooth out the frosting along the sides of the cake once all of the cake layers have been completely coated with icing.You want to use a reasonable amount of pressure on the object.

    • It should be just enough to smooth out the icing, but not so much that it tears the edges of the cake layers apart.
    • Scrape the extra buttercream off the cake with a bench scraper after each pass around the cake and place it in a separate bowl.
    • Avoid mixing your awful crumb frosting into the main frosting dish by mistake.
    • It’s not worth it.

    Use a tiny offset spatula to slide any excess icing from the top edge of the cake toward the center of the cake after you’ve flattened the side of the cake.It may take some effort to become accustomed to this action, but the more you do it, the more natural it becomes.Even though the crumb coat does not have to be perfectly smooth, the smoother it is, the simpler it will be to smooth the second layer of frosting.You may use this as an excellent chance to rehearse the procedures you’ll be taking when you smooth the second application of icing on your cake.It’s basically the same actions as before, except with a thinner covering of icing.Once you’re satisfied with your crumb coat, place the cake in the refrigerator for 20 minutes or the freezer for 5 minutes to set.

    1. Chill the cake until the icing is firm to the touch and the cake is completely set.

    Step 5: Add on th

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