Buttercream Basics – Frosting 101

Buttercream is the heart and soul of many cakes and cupcakes. Whether you’re aiming for a silky smooth finish or intricate piping details, understanding the different types of buttercream and their uses is essential. In this guide, we’ll explore various buttercream types, share tips for achieving the perfect consistency, and answer common questions to help you master the art of buttercream.

A basic buttercream has three main ingredients: fat, sugar, and liquid. And when mixed, these can give you the best buttercream frosting ever. Plus, you don’t need any special equipment; all you need is a bowl and a whisk (or stand mixer). So, for me, buying frosting has never been an option.

However, things start to get interesting as you play with these three ingredients. Change the proportions of ingredients, fat ratios, or change the type of liquid.

Honestly, this can be a fun experience if you know what you are doing or what to expect with a specific outcome. It’s when we experiment in unfamiliar territories that things become challenging and disasters happen.

So, today I’m going to share how I resolve some buttercream problems. And I give you a good buttercream 101 to use as a buttercream guide.

? What Makes a Good Buttercream?

• Smooth Texture
  It should be silky, lump-free, and easy to spread.
  No gritty sugar, no curdled mess.
  If it looks like scrambled eggs, you’ve gone too far.
• Balanced Sweetness
  Sweet, but not sickly.
  You want the flavor of butter, vanilla, chocolate, fruit, or whatever you’ve added to shine—not just a sugar bomb.
• Stable but Soft
  Holds its shape when piped, but melts in your mouth.
  Shouldn’t slide off a cake, especially in warmer weather.
  You want swoops, not soup.
• Flavor Matters
  It should actually taste good! Real butter, real vanilla, real flavorings. No weird aftertastes from cheap shortening or artificial extracts.
• Color Flexibility
  A good buttercream should take on color well if you need it for decorating—especially wedding cakes, rainbows, or themed designs.
• Versatility
  Should work well for different applications: crumb coating, final layer, piping, roses, borders, cupcake swirls—you name it.
• Mouthfeel
  This one’s subtle, but important. A good buttercream should feel light, not greasy or overly dense. It shouldn’t coat your tongue like wax (looking at you, all-shortening frosting).

BEST EVER American Buttercream Frosting

Bakery Style Frosting -(Fluffy and Pipeable)

Stiff Buttercream Frosting Perfect for Piping Flowers

Ermine Frosting

? Types of Buttercream

1

American Buttercream (ABC)

Ingredients: Butter, powdered sugar, milk or cream, and flavorings.

Texture: Sweet, creamy, and easy to make.

Best for: Beginners, quick frostings, and sturdy decorations.

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2

Ermine Frosting (Also known as Boiled Milk Frosting or Flour Buttercream)

Ingredients: Milk, flour, sugar, butter, and vanilla.

Texture: Light, silky, and airy—almost like whipped cream but with the stability of buttercream.

Flavor: Mild and not overly sweet.

Best for: Red velvet, chocolate cakes, and anyone who doesn’t love overly sweet frostings.

Note: Ermine frosting starts with a cooked milk-and-flour paste (also called a roux), which is cooled and then whipped into butter and sugar. It takes a little extra time—but the result is worth it!

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3

? Bakery-Style Buttercream with Cornstarch Slurry

Ingredients: Vegetable shortening (or part butter), powdered sugar, vanilla, and a cooked cornstarch + water slurry.

Texture: Super smooth, fluffy, and holds its shape for hours—no crusting.

Flavor: Mild and sweet, with a cleaner mouthfeel than traditional shortening-based frostings.

Best for: Bakery-style sheet cakes, piping borders, or where you need great stability without too much grease or sugar burn.

Note: The cooked cornstarch slurry adds structure and reduces the need for excess sugar—so the frosting stays soft and stable, without getting overly sweet or crusty like American Buttercream.

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4

Swiss Meringue Buttercream (SMBC)

Ingredients: Egg whites, granulated sugar, and butter.

Texture: Silky, less sweet, and smooth.

Best for: Elegant cakes and a refined taste.

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5

Italian Meringue Buttercream (IMBC)

Ingredients: Egg whites, sugar syrup, and butter.

Texture: Light, airy, and stable.

Best for: Warm climates and intricate decorations.

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6

French Buttercream (FBC)

Ingredients: Egg yolks, sugar syrup, and butter.

Texture: Rich, custard-like, and decadent.

Best for: Luxurious desserts and a unique flavor profile.

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7

German Buttercream (Custard-Based)

Ingredients: Pastry cream and butter.

Texture: Creamy and less sweet.

Best for: Those who prefer a less sugary frosting.

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8

? Cream Cheese Frosting (The “Buttercream Cousin”)

Ingredients: Butter, cream cheese, powdered sugar, and vanilla.

Texture: Soft, tangy, and creamy.

Best for: Red velvet cakes, carrot cakes, or anytime you want something less sweet with a bit of tang.

Note: While not a classic buttercream, cream cheese frosting behaves similarly and is often used the same way—especially in American-style cakes. It’s softer and less stable for detailed piping, but absolutely delicious.

View recipe

No Butter Cream Cheese Frosting (4 Ingredients)

Stiff Buttercream Frosting Perfect for Piping Flowers

? 9. Shortening-Based Buttercream (Crisco Frosting / Bakery-Style Buttercream)

• Ingredients: Vegetable shortening (like Crisco, Trex, Short Bright, Dalda,), powdered sugar, flavorings, and sometimes water or milk.
• Texture: Very smooth and pipeable. Doesn’t melt easily.
• Flavor: Mild, but can be bland or “greasy” if not well-flavored.
• Best for: Outdoor events, warm climates, wedding cakes, and vibrant colors (since it’s bright white and holds color well).
• Recipe: A good ratio to use is 1:4 parts fat to sugar. So for every 1 cup vegetable shortening, you add 4 cups of powdered sugar and 1 tbsp vanilla extract. Then, add 1 to 4 tbsp water, depending on your desired consistency.

Note: While not as rich or flavorful as butter-based frostings, shortening gives excellent stability and a long shelf life. Some decorators use a half-butter, half-shortening blend to balance flavor and performance.

10. Stiff buttercream for frosting flowers

Stiff buttercream is always best made from scratch. If you need to pipe ruffles, frills, or defined patterns, you need stiff buttercream frosting. To make the best buttercream flowers, use stiff buttercream. You can find my recipe for stiff buttercream for piping flowers here, along with a video on how to make it and use it. You can also make buttercream using the Korean buttercream recipe.

Tips for Buttercream Success

• Use room temperature ingredients – Cold butter or eggs = lumpy, split buttercream. Let everything warm up before you begin.
• Beat the butter first – Whip the butter alone until pale and fluffy before adding sugar or meringue. It makes a huge difference in texture.
• Sift your powdered sugar -No one wants a lumpy frosting. Sifting helps avoid graininess.
• Add liquids slowly – Milk, cream, flavorings—drizzle them in gradually so your emulsion doesn’t break.
• Scrape the bowl often – Get every bit mixed in—especially when adding sugar or color.
• Low and slow for the finish – Once it’s mixed, beat on low to smooth it out and knock out air bubbles.
• Chill if too soft, whip if too firm – If your buttercream is runny, chill it for 15–20 mins. If it’s too stiff, let it sit or add a little liquid and re-whip.
• Color the day before for deep shades – Red, black, navy—all deepen over time. Less food color, better flavor.
• Practice piping on parchment – Try borders and flowers before hitting the cake. Practice makes perfect (and less panic).
• Store it right – Keep buttercream in an airtight container. It lasts: 1 week in the fridge, 3 months in the freezer. Bring to room temp and re-whip before using.

Coffee Buttercream Frosting

The BEST Caramel Frosting Recipe

Chocolate Frosting Recipe

Butterscotch Buttercream Frosting

How to avoid buttercream disasters?

• Use room temperature butter – Cold butter = lumpy frosting. Melted butter = separated, greasy mess. Let butter soften: 1–2 hours in winter, 20–30 minutes in summer.
• Mind your fat ratio – Substituting margarine or shortening? Adjust liquid and sugar to avoid splitting or greasiness.
• Choose the right powdered sugar – Cane sugar dissolves better. Beet sugar may cause grainy texture. Anti-caking agents (cornstarch, potato starch) can affect smoothness.
• Add liquids slowly and in the right amount – Too much = runny. Too little = dry. Add 1 tbsp at a time. Cream gives richer texture; milk/juice is lighter.

? 12 Essential Buttercream Recipes Every Home Baker Needs

Looking for smooth, flavorful, pipeable buttercream recipes?

This free eBook includes 12 must-have frostings from classic vanilla to bold mocha—with pro tips, pairings, and easy-to-follow instructions.

? Totally free. Zero fluff. 100% delicious.

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