Frosting Essentials Here’s a tip: Spend a few bucks on an offset spatula. Its large surface area makes it easy to spread frosting.
How do you smooth a cake with buttercream frosting?
-Dollop a large spoonful of buttercream onto the cake and then smooth it over the top of the cake to create a flat surface. Using a ruler, slowly scrape the surface to make sure it is smooth and flat.
Why do you pipe buttercream frosting on top of a cake?
It helps to keep the buttercream even over the entire cake and makes it way easier to smooth out. Starting at the bottom of the cake and working your way to the top, pipe the buttercream in even lines as you rotate the turntable.
How do you use a cake scraper for buttercream?
Cake scraper Finish your cake with a smooth coat of buttercream. The first layer of buttercream is called a ‘crumb coat’. -Dollop a large spoonful of buttercream onto the cake and then smooth it over the top of the cake to create a flat surface.
How do you fill gaps in a cake with buttercream?
If you notice any gaps in your cake finish, simply fill them in with buttercream and keep scraping. As you smooth the sides of your cake, the buttercream on the sides will begin to reach higher than the top of the cake like a crown. This is what you want.
How do you put buttercream on a cake?
-Dollop a large spoonful of buttercream onto the cake and then smooth it over the top of the cake to create a flat surface. Using a ruler, slowly scrape the surface to make sure it is smooth and flat. -Spread the icing around the sides of the cake and use a cake scraper or palette knife to make sure it is smooth.
What is the best frosting to frost a cake with?
Expert baker: royal icing
Royal icing is one of the best icings for decorating cakes. Mixing together powdered sugar, egg whites, and meringue powder or liquid provides a consistency relative to pancake batter. This makes it easy to pour into pastry bags to fulfill your decorating dreams.
How do you frost a cake for beginners?
How to Frost a Cake
- Trim and level the cake layers.
- Cover the extra space with parchment paper strips.
- Place the bottom cake layer onto your turntable.
- Apply the first layer of frosting.
- Stack the cakes.
- Crumb coat the cake.
- Frost the cake and smooth the sides.
- Decorate with piping bags and tips.
How much buttercream is needed to cover a cake?
In general, I find one batch or about 6 cups of frosting is the perfect amount for a 7-inch or 8-inch layer cake that’s decorated with buttercream swirls on top.
Why is my buttercream not smooth on cake?
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.
How long should a cake sit before frosting?
Our recommendation on how long to cool a cake before icing it, is to wait 2-3 hours for your cake to cool completely. Then add a crumb coat and refrigerate the cake for up to 30 minutes. Once that is done, you’ll be able to ice until your heart’s content.
What liquid do you put on a cake before icing?
Simple syrup is a baker’s secret weapon. I use it on cakes, cupcakes, cookies (on the rare occasion) and even in my cocktails! The recipe for simple syrup is easy and can be modified in a million ways.
Which frosting is better buttercream or whipped?
For those who are trying to eat less sugar, whipped icing can be a better choice. Many people who think buttercream is too sweet, prefer the taste of whipped icing. If you prefer a lighter and fluffier texture, whipped icing is a good choice. If you prefer a richer and creamier taste, buttercream is a good choice.
What is the difference between buttercream and frosting?
If you’re searching for a more buttery taste, frosting is the way to go. Instead of using a sugar base like icing, frosting usually starts with butter, hence the name ‘buttercream.’ The thicker ingredients used to create frosting result in a thick and fluffy result.
How do you make buttercream frosting Fluffy?
- Place butter in the bowl of a stand mixer with paddle attachment.
- Add the sifted powdered sugar a spoonful at a time over medium-low speed.
- Add the salt and stir to combine.
- Next add the vanilla and again, stir to combine.
- Lastly Add the milk and whip the frosting for 3-4 minutes until light and fluffy.
How to make the best white cake with buttercream frosting?
How to make buttercream frosting like a bakery?
– Use Softened Butter: Be sure to bring your butter to room temperature. – Correctly Measure and Sift the Powdered Sugar: If you bake at all, you probably have a sifter ($15, Sur la Table ). – Mix to a Spreadable Consistency: You want a buttercream frosting that will spread effortlessly.
What kind of cake goes with buttercream frosting?
How To Frost A Cake With Smooth Buttercream
- As a cake designer, one of the most often asked questions is how I achieve such a flawless and crisp finish on my buttercream cakes.
- When it comes to answering your question, I’m going to be entirely honest with you and not pretend that my cakes are always perfectly faultless.
- The fact is that with the majority of the cakes I create, there are several possibilities to conceal minor imperfections in the buttercream frosting.
Before you know it, the cake is flawless with all of the troublesome spots filled up with ganache and sprinkles around the bottom border.Okay, so it’s possible that I’m simply being lazy and creative.Although this is the case, I have acquired certain talents and learnt some strategies over the years that have allowed me to get pretty darn close to attaining a flawless buttercream finish, and I’m happy to share them all with you!I’m a visual learner who acquired what I know about cakes by watching videos on YouTube.In the meantime, if you’re like me, here’s a helpful video instruction on how I make those edges razor sharp while keeping the edges and sides smooth as possible.
- After watching the video, keep reading for my best advice on how to get the look: Disclosure: This post contains affiliate links, which means that if you click on them and purchase the goods I’ve recommended, I may make a small compensation from the sale of those items.
- Clicking on these links will not result in any additional charges, but they will assist in keeping Sugar & Sparrow up and running.
- Thank you very much for your help!
You Will Need
- Cake layers with filling
- buttercream with a thin consistency, such as this one
- The following items are required: Piping bag(s)
- Cake turntable
- Metal bench scraper
- Metal angled spatula
- Hot water and towel.
Step 1: Gather The Right Tools
- When it comes to achieving a flawless finish, having the correct equipment makes all the difference.
- You’ll see that I’ve included metal spatulas and scrapers in the above-mentioned supply list.
- When you’re smoothing, you may use these materials to heat up the tools, and much like when you’re ironing a shirt, a little heat can help smooth over any wrinkles or flaws that may appear in the cake finish.
Since the beginning, I’ve relied on this 6-inch stainless steel bench scraper and Wilton’s 13-inch angled spatula, both of which have proven to be really helpful.A decent cake turntable is essential, and I have two of them that I use and like using.The more affordable of the two is this one by Wilton, which is shown above.To keep your cake from sliding about, a beautiful rubber circle has been placed into the top of the container.Aside than that, I have an Ateco turntable that comes with a rubber pad to keep it from slipping about.
- In addition to being practical, the Ateco turntable is also really attractive, and I use it to photograph my cakes on a regular basis.
Step 2: Perfection Starts Inside The Cake
- It’s true what they say: what matters is what’s on the inside.
- If you want a completely level cake, you must begin with layers that are perfectly level.
- This entails torting cakes that have a slight amount of rise in the center.
The Wilton Cake Leveler is my preferred tool for this task.You can quickly and easily adjust the height of the leveler and slice away any excess cake, resulting in precisely uniform layers for stacking.When you’re filling your cakes, check to see that the filling is the same height all the way around.It is beneficial to lower the object to eye level and ensure that it is not tilted in any manner.If you have some additional time on your hands, you may let the cakes cool to room temperature once they’ve been stacked, allowing gravity to do its work before you begin icing them.
- As a result of keeping my cakes so cool all of the time and being a bit impatient, I virtually never allow my cakes to settle, although I am aware that this is a step that many cake makers recommend.
Step 3: Mix Up The Right Buttercream Consistency
- To frost a cake, you want the buttercream to have a thin consistency, which means that it should be simple to spread and keep its form without being too liquid or too runny.
- This vanilla buttercream recipe is ideal for this purpose, but whichever recipe you use, make sure to try it out first before putting it on the cake or frosting.
- A simple technique to evaluate the consistency of the frosting is to dip a rubber spatula into it.
When you move your finger over it, it should form peaks that are not too stiff and spread readily.If the frosting is excessively thick, it will be difficult to smooth out the sides, and you will feel as if you are ripping your way through the icing.The finished product can frequently appear airbubbly and have a finish that resembles stucco.This is not good.Add extra liquid (in most instances heavy whipping cream or whole milk) to thin it down until it reaches the desired consistency and you’re done!
Step 4: Stir The Buttercream To Reduce Air Bubbles
- Air bubbles occur on a regular basis.
- Most of the time, this is caused by over-mixing the buttercream, which occurs when the whisk or paddle attachment is used to beat in too much air to the mixture.
- Sometimes it’s simply a fact of life, and I still have trouble with airbubbly buttercream from time to time, even when I’m careful not to over-mix the mixture.
After years of working with buttercream, I’ve discovered a wonderfully useful method for dramatically eliminating air bubbles: before you add any buttercream to the cake, give it several vigorous stirs with your rubber spatula and push it against the edges of the mixing bowl.Because of the mixer’s mixing action, any undesired air that may have been caught inside the buttercream will be forced out.As you mix it, you’ll see that it becomes smoother and devoid of air pockets, which is a good sign.
Step 5: Apply A Crumb Coat
- I understand that some bakers do not feel that all cakes require a crumb coat, but I disagree.
- It is only in this manner that all of the crumbs wind up in the first frosting layer (thus the phrase ″crumb coat″), and never in the final frosting layer.
- It’s just more visually appealing that way.
To apply a crumb coat, use an offset spatula to spread a thin coating over the whole cake, filling in all of the gaps and holes (such as those between layers), and smooth it all out with a bench scraper.You should have something that looks like a semi-naked cake that’s quite level on both sides and on the top when you’re through.Make sure to put it in the fridge for at least 20 minutes (overnight is much better!) to firm it up a bit before adding the final layer.A firm base for the final layer is really beneficial when it comes to attaining a buttercream finish that is smooth and silky.
Step 6: Apply The Final Layer
- After the crumb coat has dried, you’ll be able to start working on turning your dream buttercream cake become a reality.
- I’ve discovered that piping the buttercream around the cake, rather than applying it with a spatula, is a significant game changer for me when it comes to cake decorating.
- It is quite helpful in keeping the buttercream even across the whole cake and makes it significantly simpler to smooth out.
PIPING THE BUTTERCREAM IN EVEN LINES AS YOU ROLL THE CAKE ON THE TURNABLE When you get to the top, pipe a ring around the border of the cake and then fill in the center of the cake with buttercream to finish it off.Make sure the cake’s surface is precisely level and smooth by first smoothing the top of the cake.Then, using a bench scraper, smooth the sides of the cake, scraping the extra buttercream off the scraper after each pass.Maintaining a vertically level scraper, while simultaneously scraping at a 45-degree angle to the side of the cake, is essential (tighter angles help reduce those unsightly lines in the cake finish).Feel free to take your time and be deliberate about this procedure.
- If you see any holes in the finish of your cake, simply fill them in with buttercream and continue scraping until the cake is finished.
- With each passing stroke of your knife, the buttercream on the edges of your cake will begin to rise higher than the top of the cake, creating the appearance of a crown.
- This is exactly what you’re looking for.
- Take your angled spatula and level off the top of your cake, smoothing the outsides of the buttercream crown toward the center of your cake to get a clean, crisp edge.
- Recall that you must scrape away any remaining buttercream and clean your equipment before smoothing the cake out.
- You shouldn’t be frightened to lower yourself to eye level and check that your top is level.
Do you need to lift one of the sides of the top?More buttercream can be added and smoothed down until everything is level.
Step 7: Apply A Little Heat
- I’ve discovered a miraculous method that can practically eliminate any defects in your buttercream finish, even if you have a few little ones.
- It involves using a heated spatula to smooth out any imperfections.
- Remember how I mentioned that you’d need a metal bench scraper and an angled spatula to complete your project?
- This is the reason why.
- Run your metal scraper or offset spatula under boiling water and dry it well with a towel so that it is dry but still heated to the touch when you contact it.
- When you use this heated gadget to slowly smooth the edges and/or top of the cake, you’ll be surprised at how smooth the buttercream gets.
- Repeat the process of heating your utensils, rinsing them, and smoothing the cake until you have the smoothest buttercream you’ve ever seen (around 30 minutes).
Step 8: Extra Magic
- I’ve discovered another approach that works well if you’ve been at this smoothing process for a while and your cake is still looking a little rough around the edges.
- Put an end to whatever you’re doing and put the cake in the refrigerator for at least 30 minutes.
- After a few hours, the finish will solidify and become much easier to work with, making it considerably more useful.
- Once the buttercream has been well cooled, continue where you left off.
- To finish the cake, spread a very thin layer of fresh buttercream over the whole surface and smooth it out.
- When you have a good strong base to work with, you will be surprised at how easy it is to smooth the buttercream.
- As a result, this step takes a little longer, and I don’t usually do it unless I’m desperate for a clean finish and the final design relies on it.
- But when I do, it’s like being in a smooth city.
- Smooth buttercream cakes don’t have to be difficult to make or eat.
- You’ll be an expert at this in no time if you put in the necessary effort and learn the approaches that suit your needs.
- Consider checking out my other YouTube videos if you found the video instructional section of this article to be of assistance.
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How to Frost a Cake with Buttercream – Step-by-Step Tutorial (Photos)
- The focus of today’s video is on how to frost a cake that is smooth.
- Making that wonderful, smooth finish on a cake can take some experience, but I’ve been asked so many times about how I get such a flawless finish that I’ve finally put up a set of instructions that I think will be useful.
- Just keep in mind that you must be patient.
- My very first cake did not resemble any of my current creations.
- It takes time and effort — as well as the correct tools.
- Do you want to learn how to frost cupcakes?
- See my tutorial on how to decorate your cupcakes with a gorgeous icing!
- Take a look at the transcript
So to start, let’s talk about the tools you’ll need:
- Wilton 789 icing tips (for icing the sides and Ateco 844 icing tips for decorating the border) Bags for icing Turntables are used for a variety of purposes (I use Wilton Trim-N-Turn Ultra Cake Decorating Turntable) Smoother for icing (I strongly prefer the Ateco Decorating Comb above any other product).
- a spatula with an offset of 9 inches (I use Wilton Angled Spatula) Smoothing agent for fondant (I use Wilton Easy Glide Fondant Smoother) Viva las toallas de papel (Viva brand specifically) For the time being, let’s speak about that icing smoother that you mentioned.
- It’s an Ateco smoother, and it’s less than $5, as I said above in my previous post.
- A tool like this is the greatest money I have ever spent on a tool of any kind.
- When I first started baking, I used another mixer that was large and clumsy, and I had no clue how much it was interfering with my ability to make a good, smooth cake until I used this one.
- It’s compact, lightweight, and simple to operate.
- It goes without saying that you’ll need a cake and frosting in addition to these equipment and supplies.
- I used standard American Buttercream for this project (American Buttercream recipe here).
- I go through roughly 2 1/2 recipes worth of ingredients for my cakes of this size and shape.
- Starting with a cake that had been crumb coated and covered with icing on top, I created this technique.
- It’s critical to have the top layer of the cake fully assembled and smoothed down as much as possible with your offset spatula before proceeding.
- It will be smoothed out even more later, but it is preferable to have it smooth now as well.
- The crumb coat isn’t absolutely essential for every type of cake.
- As a rule, chocolate cakes are more likely than other cakes to require them since they contain more crumbs.
- Nevertheless, due of the method I apply my icing, it is not always required.
- I use an icing tip and bag to make the icing, which helps to prevent crumbs from mixing into it.
How to Frost a Cake
- Consequently, to get started, you’ll need an icing bag equipped with the Wilton789 icing tip and some icing to work with to get started.
- Starting at the bottom of the cake, pipe frosting around the perimeter, making sure to apply even pressure to the bag to ensure that the layer of icing is even across the whole cake.
- Depending on the height of your cake, you’ll have various layers of piped frosting to work with.
- The top layer of the cake must protrude above the top border of the cake.
- This will be necessary later on in order to smooth out the top edges and corners of the cake.
- The frosting should be smoothed after it has been applied to the sides of the cake, once you have finished applying it.
- Here’s when the icing smoother comes in handy.
- It should be placed against the side of the cake.
- You want to keep it as straight as possible up and down, and as straight as possible up and down.
- Hold your icing smoother in the same position as before, and use your other hand to crank the record player.
- Continue to revolve the turntable, scraping the icing off the smoother every now and then to ensure that there isn’t a buildup of icing.
- I clean off my smoother on a regular basis, and after I scrape the extra icing off of it, I generally wash it down with a paper towel as well, to ensure that there is nothing left on it that would mess up the icing when I set it back on the side of the cake.
- The angle at which I hold the smoother is depicted in the following figure.
- I truly feel that the angle makes a significant difference in the smoothness of the icing.
- Do not keep it at a 90-degree angle.
- Because the extra icing is pulled around the cake and fills in gaps more effectively when the angle is closer (as illustrated), As you turn the turntable a few more times, you’ll discover certain gaps that are deeper than the others and that should definitely be closed.
It’s most noticeable at the ″seems,″ which are the areas where the three layers of icing were piped on.At this stage, you may use your offset spatula to fill in the gaps with some icing.In order to avoid having too much icing, you should have a small amount of surplus frosting.
- Begin smoothing the sides of the cake once again, pushing the extra icing around the cake to fill in any gaps, and wiping away the excess frosting with an icing smoother as necessary.
- Continue working your way around the outside of the cake, pulling the icing and then scraping it off of the frosting to make it more even and smooth.
- It is possible to fill in more gaps if necessary; simply continue working the sides until you are satisfied.
- If all goes according to plan, you should end up with something like this.
It has mostly smoothed out on the edges, but there is still some leftover icing on the top that is sticking out above the cake.In certain locations, you may notice small microscopic holes in the icing caused by air bubbles.Your holding angle for the icing smoother might make a difference in how many of those you wind up getting.Once again, a closer angle is preferable.In addition, some of them will fill in when we smooth the sides with a paper towel later on in the process.The next step is always the most terrifying!
The top edges/corners are what I’m talking about.It was considerably more difficult to complete these tasks while snapping photographs.Because the entire icing process took longer than usual, my frosting began to crust a little, making it appear a little drier in the images than it should have been at this stage.
You want to get your task done as fast as possible.When the icing begins to crust, it becomes more difficult to work with.You may use either the icing smoother or the offset spatula to finish the edges of the cake.I use either one, depending on my mood, however I find that the offset spatula provides me a little more control on occasion.Pull the frosting in toward the centre of the cake, so that the corner is level with the top of the cake (see photo).
The spatula should be at a 45-degree angle to the surface of the pan.As you draw the icing in, it should assist to fill in any unevenness in the top corners that may have occurred.Continue to work your way around the cake until it resembles the image below.As previously said, my frosting appears to be little drier than yours should be.Hopefully, the top of your cake has become a little smoother.Continue to work the icing on the top of the cake using the offset spatula, making sure to level the top edges as you go.
- Do not make any changes to the sides or side portions of the corners just yet.
- Simplest method is to make the top as smooth as possible; the sides should already be perfectly smooth.
- Following that, we’ll use the paper towel to smooth out any irregularities that were left over from using the offset spatula.
- As previously said, I only use Viva paper towels for this purpose.
- These paper towels are the only ones that I’m aware of that do not have raised designs on them.
- The smoother side should be the side that will be placed against the cake, as you can see in the picture.
- I normally start with the top of the cake since it tends to be coarser and requires the most attention during the baking process.
- It is necessary to use the fondant smoother in conjunction with your paper towel.
- Place the paper towel on top of the cake, smoothest side down, and use the fondant smoother to smooth out the icing in small circular motions to make it as smooth as possible.
Firmly and evenly press down, but do not press too hard.Do the same thing with the sides of the cake, smoothing out any lumps or air holes that may have formed.To aid in the creation of sharper edges, lay the paper towel on top of the cake and let it to hang over the edge and down the side of cake.Using the fondant smoother, carefully push the icing out towards the edge of the cake, keeping your fingers on the side of the cake to hold the frosting in place.
- This will help to make the corner more pointed.
- Put it anywhere you believe the edges may benefit from it.
- Continue to smooth out the fondant with the paper towel and fondant smoother until you are satisfied with your cake.
- I next use an offset spatula to remove any extra icing from the bottom of the cake and give it a nice clean edge to finish off the cake.
- In this case, the spatula is placed at an angle such that nothing really comes into contact with either side and that just the bottom of the spatula side grabs the surplus icing.
Then, with your fingers, move the excess away from the cake and towards you.Make a border around your cake with the other icing tip.Tip 844 from Ateco was used in this project, but you could instead use Wilton 1M (which is comparable) or any other tip you want.Toss with some spring confetti sprinkles (I used Wilton Spring Confetti Sprinkles for this!And that’s the end of it!
- Place your cake on your favorite cake stand, top with a few extra sprinkles, and get ready to eat!
- It’s time to reward yourself for your efforts.
- *Update* If you need some assistance with achieving the proper frosting consistency, please see my new post, How to Achieve the Proper Frosting Consistency, which outlines my preferred method.
- This website contains affiliate links for your convenience.
Learn how to make Royal Icing and use it to adorn sugar cookies.Make some of these delectable desserts to practice your smoothing technique on first: Vanilla Cake that is moist and fluffy (the recipe for the cake can be found in the tutorial above!) Strawberry Layer Cake is a cake with layers of strawberries.The Most Delicious Chocolate Cake Bananas Foster Layer Cake (also known as Foster Cake) Cherry Chocolate Chip Cake Chocolate Oreo Cake Sparkling Cranberry White Chocolate Cake Cherry Chocolate Chip Cake Recipe It is possible that this content will include affiliate sales links.
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A Guide To Different Kinds of Frosting
In this section, you can find information about different types of frosting.
A Guide To Different Kinds of Frosting
There Are Many Different Types of Frosting. Which One Do I Choose?
- Knowing the difference between buttercream, cream cheese, and fondant may help you choose the ideal frosting for your cake.
- When it comes to baking a cake, there are several selections to be made, including the taste, the filling, the toppings, and, most significantly, the frosting.
- Cake frosting not only enhances the aesthetic of a cake, but it is also the first thing that you taste when you bite into a slice of cake.
- Whether you’re a baker or a consumer, knowing the many cake frosting alternatives available might be helpful when determining what type of cake to create (or consume) next.
- To make it easier for you to get started, we’ve highlighted the most common forms of frosting.
The basics: buttercream frosting
- Buttercream is the most often used form of frosting, owing to the fact that it requires few ingredients and is simple to apply.
- The classic buttercream recipe calls for creaming butter into icing sugar until it reaches the consistency of frosting.
- You cannot overbeat this sort of frosting, and the longer you beat it, the fluffier it becomes.
- Buttercream is less forgiving than fondant, despite the fact that it may be used for the same purposes.
- However, it’s vital to remember that not all buttercream is created equal, and that not all buttercream is suitable for use on cupcakes.
- If you want to make buttercream flowers to decorate a cake, for example, it’s ideal to decrease the amount of butter in half and replace it with solid vegetable shortening to ensure that the frosting is hard enough to keep the shape of the flower.
- Meanwhile, whenever you encounter buttercream cake frosting that is extremely white in color, it is most likely because no butter was utilized at all.
- To prepare the white buttercream frosting, you will need to combine powdered sugar, vanilla, and straight shortening, which will help to hold the frosting together.
- A golden tint is imparted to the frosting by butter, but plain shortening may leave an unpleasant greasy film in your mouth.
- The number of various ways to make buttercream is virtually limitless, depending on how you intend to use it, what you want it to taste like, and what you want it to look like.
Intermediate: cream cheese frosting
- Cream cheese frosting is available in a variety of consistency options – from thick to thin – and is frequently used as a filling as well as an icing.
- This frosting is produced by whisking together butter, cream cheese, sugar, and flavoring until smooth and creamy.
- It should be refrigerated as soon as you finish icing the cake.
- A buttercream or cream cheese frosting in the American style is most typically found on sweets such as our 6′′ tiered carrot cake or red velvet cakes, among other things.
- Vanilla and chocolate cream cheese frosting are two of our favorite frosting flavors at We Take The Cake.
Intermediate: cooked frostings
- Cooked frosting, also known as seven-minute frosting, is produced by mixing egg whites, sugar, and flavorings in a mixer on top of a double boiler while the mixture is being heated up.
- As the mixture is heated, a meringue will begin to appear.
- Because of this heating procedure, the frosting is particularly fragile and should be consumed within one day after preparation, otherwise the icing may be absorbed into the cake itself.
- Cooked frostings are occasionally used on delicacies such as our four-layer red velvet cake or various cupcakes, as shown below.
Expert baker: fondant
- Fondant may be divided into two categories: rolled fondant and pourable fondant.
- When it comes to cake decorating, rolled fondant is the most often utilized type of material.
- Because fondant has a dough-like texture, it is easy for a baker to mold it into forms to decorate a cake.
- Fondant is made of sugar, water, gelatin, and food-grade glycerine.
- Fondant can be used to decorate the cake or to cover the entire surface of the cake.
- Poured fondant has a glossy sheen and a pourable consistency, which is unexpected considering the glossy finish.
- Because of its consistency, it is simple to cover a cake or cupcake.
Expert baker: royal icing
- Royal icing is one of the greatest types of icing to use for cake decoration.
- Combining powdered sugar, egg whites, and meringue powder or liquid produces a consistency similar to pancake batter, which is ideal for piping.
- This makes it simple to transfer the mixture into pastry bags for use in your decorating projects.
- Royal icing sets relatively fast, ensuring that the design remains intact (which makes it one of the greatest cake icings), but it also allows for the possibility of errors.
- The way royal cake frosting hardens is very advantageous for creating flowers.
Leaving the decisions up to the professionals
- The varieties of frosting described here are only the tip of the iceberg when it comes to options.
- Aside from frosting, there are other options to consider for icing your cake.
- Check out our lovely Cookies & Cream Layer Cake for an example.
- Even though it’s easy to become overwhelmed, taking it one step at a time will ensure that you can produce a cake that you’ll be pleased with.
- If you’d prefer to consume your cake without having to cook it, we’re here to assist you with that!
- We Take The Cake takes great satisfaction in making exquisitely packed, iced, and sculpted cakes in a variety of shapes and sizes for our customers.
- We go the additional mile to ensure that we surpass your expectations by providing an experience rather than simply a cake to your door.
- Shop our items or get in touch with us right now to find out how we can assist you with your next event!
How Much Buttercream Do I Need? Helpful Chart & Guide
- When it comes to making buttercream, the age-old question is ″how much do I need?″ Do you want to make a batch of cupcakes? A 6-inch layer cake, perhaps? For a wedding cake, of course! Throughout this essay, you will learn all you need to know about making the proper quantity of frosting for your baking projects. My cake batter calculator is just a frosting version of my cake batter calculator. The amount of frosting you will require may vary depending on the following variables: The dimensions of the cake layers
- the shape of the cake layers
- The number of layers in the cake
- The type of decoration to use (semi-naked, smooth, buttercream rosettes, huge swirls on top, on, and so on)
My buttercream formula and chart are included below, and they will assist you in figuring it out in no time!
Does It Matter What Type of Buttercream I’m Using?
- This technique may be used to make pretty much any sort of frosting, including whipped cream.
- A cup of frosting is a cup of frosting, regardless of whether you’re using American, Swiss, Italian, Russian, or even German butter.
- The only thing I’d add to this is that I’ve found that I occasionally need to add a small bit more American buttercream to achieve a completely smooth cake.
- If I’m using a meringue-based frosting, it’s typically a little easier to smooth out and I can get away with applying a little less on the sides of my cake.
How Does this Buttercream Calculator Work?
- Making this graphic required delving into the details of what we were attempting to calculate.
- The formula for a cylinder, the formula for a circle, and the back-out of how many cubic inches are in a cup are the steps we must take in order to figure out how much frosting we will need.
- Keeping this in mind, the formula I employed was as follows: Calculate the number of cups required by multiplying the area of a circle by the thickness of the frosting layer times the number of layers + (surface area of a cylinder minus the top and bottom) / by cubic inches per cup.
- Alternatively, in terms of numbers, this meant that for a 6 inch, two layer cake, this meant: Cups required =((pi x r in2 x.33 in x 2) + (2 x pi x r in x h in x.25 in))/14.4 in3 =((pi x r in2 x.33 in x 2) + (2 x pi x r in x h in x.25 in))/14.4 in3 =((pi x r in2 x.33 in x 2) + In order to create this formula, I had to make certain assumptions, such as that the exterior coat of frosting will be around 1/4 inch thick and that the icing layers within the cake will be approximately 1/3 inch thick.
- This is a representation of how I truly decorate my cakes.
- I enjoy cakes with thick layers of icing on the interior, such as the death by chocolate cake seen above.
- In contrast, if you use significantly less frosting between your cake layers, or if you wish to create a design that calls for a significant amount of additional buttercream (such as buttercream rosettes), these figures may need to be changed.
- Don’t be concerned if mathematics isn’t your strong suit.
- I’ve used this technique to generate the chart you see below, which is quite simple to use.
- It’ll tell you exactly how much buttercream you’ll need right away.
Step 1: How Big is the Cake You’re Making?
- The amount of frosting you will need depends depend on the size, shape, and number of cake layers you use.
- For a 7-inch or 8-inch layer cake with buttercream swirls on top, I find that one batch, or around 6 cups of frosting, is the right quantity to make.
- Although I normally have a small amount of leftover, this time it was just about perfect.
- Based on the calculations I’ve done below, this makes sense!
Step 2: Use My Buttercream Calculator to Figure Out How Much Frosting You Need
- Use the charts below to determine how much frosting you’ll need for your cake based on the size of your cake.
- This recipe is for a layer cake that has been filled, crumb coated, and covered.
- If you wish to pipe huge buttercream swirls on the top of the cake, increase the amount of frosting by 1-2 cups from the amounts shown below.
- Alternatively, if you want to create a frosting-intensive design, such as covering a cake with buttercream rosettes, you need add an additional 2-3 cups of frosting for a cake that is between 6 and 8 inches in diameter.
- It may seem absurd, but such designs need a significant amount of additional icing!
Step 3: How Many Cups of Buttercream are in One Batch of Buttercream?
- Just figure out how many cups of icing one batch yields and you’re good to go.
- Both my American buttercream and Swiss Meringue buttercream recipes yield around 6 cups of frosting.
- It can, however, differ depending on the recipe you’re following.
- In most recipe cards, the yield is listed at the top of the recipe card or shared in the notes area at the bottom of the recipe card, depending on the recipe.
- Knowing how many cups of frosting you’ll need, you may work backwards to determine how many batches of frosting you’ll have to create.
- Then you’re ready to produce the proper quantity of frosting in no time at all!
- I’d love to know if you found this post to be useful, or if you decide to put it to use.
- Please use the hashtags @chelsweets andchelsweets on social media.
- You can also download the charts shown above by clicking here.
Other Posts You Might Like:
Cake Portion Guide
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?
- You’ve probably produced a lovely batch of frosting, only to discover that it was plagued with air bubbles when you went to put it on your cake.
- Instead of a smooth frosting finish, you wind up with a billion small air pockets all around the sides of your cake because you spent too much time attempting to smooth the frosting on your cake.
- It may be really annoying, and it can make it nearly hard to create perfectly smooth sides on your cake while doing so.
- Moreover, it has absolutely nothing to do with your cake design skills!
- It’s actually simply that your frosting is tough to deal with right now.
- My frosting was lot simpler to work with once I worked out how to make it incredibly smooth, and I had much less trouble icing cakes with smooth sides after that.
- My cake decorating technique has become considerably more efficient and straightforward.
- Even while it still takes me a long time to frost a cake, I don’t become as upset or angry as I used to be.
- Frosting a cake has become less complicated and almost relaxing.
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
- Never use a speed higher than the lowest setting while making my traditional American buttercream.
- All I have to do is shift my lever to the stir position.
- It may sound strange, but combining the frosting as slowly as possible can enable it to become smoother by reducing the quantity of air that is introduced into the mixture during mixing.
- It also reduces the likelihood of you smothering the entire kitchen in powdered sugar cloud formations.
- You may still use this tip towards the conclusion of the procedure if you are using another sort of frosting, which is not feasible with this method.
- In order to achieve the best results with your frosting, I recommend mixing it on the lowest speed for a few minutes towards the conclusion of the procedure using a paddle attachment.
- This aids in the removal of extra air from the frosting, resulting in a lovely and smooth finish.
- Don’t be scared to let your mixer run on low for a few minutes to loosen up the ingredients.
- The texture of the frosting is much improved as a result of this change.
- Even when mixing on a moderate speed, it’s tough to overmix your frosting.
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
- 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).
- 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
- On a low speed, blend in 1 tablespoon vanilla essence or vanilla bean paste and 1/2 teaspoon salt
- 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.
- Continue to mix on low speed until all of the ingredients are well mixed and the desired consistency is achieved.
- 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).
- 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.
- 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.
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
Simple Syrup Recipe
Simple syrup is a hidden weapon in the kitchen of a baker. My favorite ways to use it are on cakes, cupcakes, cookies (on rare occasions), and even in my cocktail recipes! The recipe for simple syrup is straightforward and may be customized in a plethora of ways. Aside from that, I have a Chocolate Simple Syrup that is very good on chocolate cake and red velvet cake.
How to Make Simple Syrup
- No matter how much money you earn, the equation remains the same.
- I’ve produced a huge quantity, using three cups sugar and three cups water to achieve the desired result.
- It is a straightforward one-to-one relationship.
- I prefer to store my simple syrup in a plastic bottle with a pouring spout and a lid that can be easily closed.
- If you do not have a bottle, you may spoon it over the cake or even brush it over the cake with a pastry brush if you do not have a bottle.
- Depending on the size of the layer, I use roughly 1-4 teaspoons of the mixture each layer.
- Because this was a 12-inch piece of cake, I used about 1/4 cup of frosting!
- (equivalent to 4 tablespoons) After I’ve poured the simple syrup over the cake, I’ll cover it tightly in plastic wrap and preserve it in the refrigerator for up to 2 weeks at room temperature.
- To freeze a cake, I soak each layer in simple syrup, cover it in plastic wrap, and then place it in a sealable plastic bag or an airtight container to prevent it from drying out.
- (I’ve heard it written that you can store up to three months worth of food in a refrigerator.) The following is the ″why″ of simple syrup: Simply said, it helps to keep the cake moist during every stage of the construction and decoration process.
- Not only does it assist in keeping your cake moist, but it also contributes to the addition of a sweet flavor, which is always a plus!
Questions about Simple Syrup
- Is it going to make my cake a little too sweet? No. It will increase the sweetness of your cake without altering the flavor in any way. How do I know if I may use simple syrup in my fillings and frostings? Yes, without a doubt. Simple syrup should be brushed onto your cake layers before you fill and decorate them as you normally would. Is it possible to manufacture it in other flavors? Absolutely! Simple syrups come in a wide variety of flavors. Add spices, extracts, and fruit, and you’ve got yourself an instant flavored sweetener! Simple syrup is a hidden weapon in the kitchen of a baker. Course: Dessert cuisine is of American origin. Recipe for Simple Syrup (Keyword) Servings: 2 PERSONAL SERVINGS sugar granules (200g)
- 1 cup water
- 1 cup granulated sugar
- Pour the sugar into a medium-sized pot and immediately pour in the water.
- Bring to a boil, stirring constantly, until all of the sugar has dissolved. (Approximately 1-2 minutes)
- Allow to cool before transferring to an airtight container. Place the container in the refrigerator for up to 2 weeks.
Pour the sugar into a medium-sized pot and immediately pour in the water;
Stir constantly until all of the sugar has dissolved before bringing the pot to a boil. (30 seconds to 1 minute);
Place in an airtight jar after allowing it cool completely. For up to 2 weeks, keep it in the refrigerator.
meet Amanda Rettke
- Amanda Rettke is the founder of I Am Baker and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.
- She lives in Los Angeles with her husband and two children.
- She has been featured in and collaborated with a variety of publications and organizations, including the Food Network, the New York Times, the Los Angeles Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, the Daily Mail, the Star Tribune, the Globe and Mail, DailyCandy, YumSugar, The Kitchn, and Parade, to name a few.
- She is the author of the cookbook, The Kitchn Cookbook
Is Whipped Icing Healthier Than Buttercream?
- Many of us like the sweet, delectable flavor of frosting on our desserts.
- Many icings, on the other hand, are densely packed with sugar and cream or butter.
- Many folks may be curious whether whipped frosting is more nutritious than buttercream.
- What is your preference when it comes to buttercream versus whipped cream?
- Cake, cookies, and brownies will all taste fantastic if you use icing as a frosting on top of them.
- There are many different varieties of delicious frostings and icings to choose from, including buttercream, whipped cream, cream cheese, and glaze.
- Some frostings differ in the quantity of sugar and butter that is used, resulting in some being slightly healthier than others in terms of calories.
Is Whipped Icing Healthier Than Buttercream?
- Buttercream is one of the most often used types of frosting.
- It is rich, creamy, and fluffy, and as a result, it is well-liked by many.
- Buttercream is often created with confectioners’ sugar, butter, vanilla extract, and milk or heavy cream as the primary ingredients.
- American, French, Swiss, and German types of buttercream are just a few examples of the many distinct varieties available.
- Eggs are used in the preparation of Swiss, German, and French buttercreams, making them distinctive.
- Swiss cheese is made with egg whites, while German and French cheeses are made with egg yolks.
Buttercream vs Whipped: Buttercream Nutrition
- Per serving, most buttercreams have between 140 and 230 calories and 5 to 15 grams of fat, depending on the brand.
- Buttercreams are typically served in two-tablespoon portions, however most people end up eating far more than that when they indulge in icing.
- The majority of the fat and calories in buttercream frosting are derived from the butter and sugar, which are responsible for the frosting’s distinctive flavor.
- Buttercream frosting may have a higher calorie and fat content based on the components that are used in a particular recipe.
- The viscosity of this icing is lighter and fluffier than that of buttercream frosting.
- Compared to buttercream frosting, which some people prefer, whipped icing is often less rich.
- There are various different methods for making whipped frosting.
- Some recipes call for heavy cream, while others call for cream cheese or sour cream.
- Some whipped icing recipes call either pudding mix or gelatin, which may be found online.
Whipped Icing Nutrition
- Many people believe that whipped icing is healthier than buttercream because it does not contain any butter in most of the recipes.
- The reality is that this is not always the case.
- Despite the fact that it does not include butter, whipped icing typically has the same amount of calories, if not more, than buttercream.
- Most whipped icings contain between 200 and 350 calories and 15 to 30 grams of fat per serving (for two tablespoons), dependin