Smooth Buttercream Frosting
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The Processing Phase
Using a rubber spatula, transfer half of the frosting into a food processor fitted with a standard chopping blade. Process the buttercream for 2–4 minutes, or until it is perfectly smooth and runs fluidly in the machine.
8. Scrape the sides of the bowl with a rubber spatula then process the frosting for 30 seconds more. There should be no more visible lumps when the frosting is done.
9. Transfer the buttercream into a container and repeat steps 7-8 on the second half of the batch. Store buttercream in a sealed container or a bowl covered in plastic wrap. It is best held at room temperature in a cool place out of sunlight.
Depending on the brand of the butter, this frosting can last anywhere from 4-10 days at room temperature. Farm-fresh butters have a shorter shelf than conventionally processed American brands. If held in an airtight container in the refrigerator, it can last for up to 30 days. If held in an airtight container in the freezer, it can last for several months or more.
The buttercream is the smoothest and best within a few days of being processed. After being refrigerated or frozen, it does not need to be reprocessed – only mixed with a spatula. If it loses its emulsion (looks broken), then it may be fixed with another turn through the food processor. Buttercream that’s been stored in cold temperatures is better used for fillings or crumb coats. It’s better to use a fresh batch for the final coat of a wedding cake.
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Can a Vitamix be used or do you recommend the food processor?
Thanks. Will give it another go
Made a batch today- lovely and smooth- but still had a slightly grainy feel from the powder sugar ( icing sugar) is this normal ? Swiss meringue buttercream is totally smooth I have been using this previously but like your recipe when I don’t have eggs and / or need to be more economical.
No that is not normal and I’ve never heard this complaint before so I’m going to guess that it’s because it didn’t go for long enough in the food processor.