Comments on: How to Make the Perfect Buttercream Consistency + Troubleshooting Tips

By: Whitney

Whitney — Wed, 06 Sep 2023 18:38:07 +0000

In reply to Brittany. Hi Brittany! You'll want to use icing sugar for frosting recipes that call for confectioner's sugar or powdered sugar. Sometimes American Buttercream recipes can be grainy when they haven't had enough mixing time to dissolve the sugar. I'd recommend next time mixing on low speed for an additional 1-2 minutes to let the sugar dissolve. Hope that helps!

By: Brittany

Brittany — Wed, 06 Sep 2023 11:29:10 +0000

Hi! I’ve started having issues with grainy texture in a variety of recipes I’ve used. I’m thinking this might be because of the sugar. In Aus there is icing mixture (has a tiny amount of corn starch to prevent caking) or pure sugar. Could this be the source of the issues. Should I use pure sugar?

By: Whitney

Whitney — Tue, 11 Jul 2023 05:15:53 +0000

In reply to Alex. Hi Alex! Yes, if you find that the coloring is thinning out your buttercream, you'll want to add more powdered sugar a little at a time until you've got the perfect consistency. Hope that helps!

By: Alex

Alex — Wed, 05 Jul 2023 17:57:46 +0000

So glad to have found your blog! Every time I color my buttercream, I seem to either mix all of the consistency away or it separates and has streaks in it (I am using Wilton gel coloring and it seems to take a lot of color). Do you think adding more powdered sugar and remixing in my stand mixer would help with this? Thanks so much!

By: Whitney

Whitney — Wed, 19 Apr 2023 22:55:26 +0000

In reply to Bryant Dodd. I'm cheering you on, Bryant! So happy my videos have been helpful!

By: Bryant Dodd

Bryant Dodd — Wed, 19 Apr 2023 15:38:08 +0000

I am just learning to bake cakes and make buttercream frosting and I found this website through looking at her YouTube videos. I really think your methods will make me a pro soon. Thank you.

By: Whitney

Whitney — Mon, 13 Mar 2023 16:37:13 +0000

In reply to Rebeca Arteaga.

Hi Rebeca! I always whip the butter for at least 7 minutes at the beginning of the recipe, which makes it much more white to begin with, then sometimes I’ll add a little AmeriColor Bright White at the end of the recipe if I need it extra white: https://amzn.to/3Jyec0f

By: Rebeca Arteaga

Rebeca Arteaga — Thu, 09 Mar 2023 23:44:29 +0000

How can get my butter cream really white , mine always looks yellowish

By: Whitney

Whitney — Mon, 07 Nov 2022 04:21:53 +0000

In reply to Sureyah Ruiters. Yay, Sureyah! I'm so happy these tips helped and I'm cheering you in making your son's wedding cake!

By: Sureyah Ruiters

Sureyah Ruiters — Sat, 05 Nov 2022 21:43:45 +0000

Your tips was so helpfull to me, since im planning to bake my sons wedding cake. Thankyou so much. i Plan to bake a 3 tiered cake..wish me luck