Allow me to introduce you to Buttercream, the Queen of Icings.

If you have a basic understanding of the game; chess, then you know why we’ve reserved this crown for luscious buttercream.

Versatility (along with its good taste) is buttercreams high card, and she plays it well. Youll find no other icing or frosting that can be used in as many different ways as this Cake Decorating Queen. Plus, buttercream offers a wonderful consistency and taste.

This versatility is why so many cake decorators struggle so hard (but you dont have to!) in order to master the technique of creating a perfect buttercream.

Just for example, here are some ways you can use buttercream…

• Plain or flavored, buttercream can make a wonderful filling and frosting.
• Buttercream can provide a perfectly smooth surface for decorating with buttercream stencils, food color spray paint, and more.
• This is often the icing of choice for piping borders, flowers and other icing decorations.

The versatility of buttercream is also found in its many varieties: plain, flavored, crusting, non-crusting, fresh strawberry, buttery rich, and white, dairy-free. Dont like the sweetness of buttercream? You can create a less-sweet-buttercream.

As you may have already discovered, creating a wrinkle, bump-free, smooth surface with your buttercream can be tricky. Those of us who have decorated wedding cakes have a keen sense of just how important a flawless surface can be.

Whether you’re new to cake decorating or have been struggling with buttercream for longer than you’d like to admit – no worries!

You really can learn to create an almost perfectly smooth buttercream canvas on your cakes, consistently. It just takes a few great techniques and a couple great recipes.

One of our favorite techniques for creating super smooth buttercream is the Paper Towel Method.

You will be amazed at how easily this technique irons out (almost literally) the wrinkles and lumps in your buttercream.

Now, this doesn’t work with non-crusting varieties of buttercream, so be sure you’re starting with a crusting buttercream and that you’ve waited a good 15 minutes after icing the cake to allow it to crust.

Then, you will need a smooth paper towel (such as Viva). Finally, be sure your paper towel is white, dry, and that of course it is clean.

Here are the steps. This is as easy as 1,2,3!

1. Press your paper towel onto your cakes buttercream frosted surface.

2. Using a circular motion and the palm of your hand, gently glide the paper towel over the buttercream. It works sort of like ironing a fragile material underneath a protective towel. Your hands warmth that radiates through the paper towel and the gentle gliding work together to smooth the buttercream.

3. Continue gently ironing out the lumps, bumps and wrinkles of your buttercream until its perfectly smooth (or nearly perfect).

Click on the play button to watch highlights from the “Smooth Icing” video from “Cake Decorating Made Easy” Vol. 1:

And, for practicing this technique, here’s a great, crusting buttercream recipe.

1 cup Crisco (or other quality vegetable shortening)

1/2 cup (stick) of butter, (allowed to come to room temperature)

1 tsp clear vanilla flavor (clear so that your buttercreams soft yellow color isnt compromised.

1 tsp of flavoring such as crème bouquet or lemon (optional)

1/4 cup milk (more or less as needed for consistency desired)

1 pinch salt (for use with unsalted butter only)

1 tsp meringue powder

2 lb bag of powdered (confectioners) sugar that has been sifted

In a mixing bowl, blend the shortening and butter. Mix in milk and/or water and flavoring(s) and continue mixing until well incorporated. Turn the mixer off, and then add the salt, meringue powder and sugar.

On lowest speed, incorporate the these last three ingredients, just until they’ve begun to combine, and then turn the mixer up to medium speed, and blend until smooth and a little fluffy. If using a stand-up mixer, this texture will achieved after about 2 minutes, and if using a hand-held mixer, after about 5 minutes.

If while you’re mixing, the mixer beings to strain or you notice the icing is too stiff, add more water or milk, very small amounts at a time until you have the consistency you want. If the mixture becomes too soft, then simply add more powdered sugar.

The buttercream recipe and tips are from Cake Decorating Made Easy!

Here’s what a reader wrote in about our Video Books:

Anyone can learn to bake and decorate delicious and beautiful cakes by reading the material, viewing the videos, and practicing what is demonstrated in the videos.

Cecile Kennedy, Ocala, FL

If you enjoyed learning about buttercream icing, check out our articles on Cake Decorating.

Finally, heres another buttercream tip: If you find that a crust has formed on your bowl of buttercream icing, dont stir!

At least not just yet, or youll have gritty icing.

Instead, carefully remove this top layer, and then stir until any sponginess is gone and your buttercream has returned to its original texture. Then cover the bowl containing your buttercream with a damp cloth.

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Samantha Mitchell, Co-Author
Cake Decorating Made Easy! Vol. 1 & 2
The World’s First Cake Decorating Video Books.

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