Buttercream Frosting Recipe 9 – Temperature

Smooth Buttercream Frosting

page 12 of 50

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Frosting Temperature

Depending on the climate in a kitchen, buttercream can grow too hard or too soft to use effectively.

If the buttercream gets too hard, there are several ways to warm it up to a workable consistency:
• Melt a small amount of buttercream down to a warm, liquid consistency then add it back into the batch while mixing at medium speed.
• Run the flame of a blowtorch around the bottom of the bowl while mixing (this works best for bowls that are attached to stand mixers 20 quarts or larger). Keep the flame moving and be careful not to get the bowl too hot. Only heat the bottom of the bowl, not the sides.
• Place the bowl over a hot water bath for 5-10 seconds while continuously beating the frosting with a wire whisk or hand-held electric mixer.

If the buttercream gets too soft, place it in the refrigerator in its mixing bowl for just a few minutes. Then whip it in a machine on low speed with a whisk attachment. Repeat as needed.

Cylinder Cake

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Buttercream Frosting Recipe 9 – Temperature — 1 Comment

  1. Hi there,
    I just found your amazing website and wanted to ask you questions about fillings. Unfortunately I don’t have enough finances to buy you tutorial but just want to know if i can do this.
    I’m a beginner baker, and was asked to make a massive square sheet cake to cater for 100people to celebrate volunteers such as myself. I don’t have a very large freezer or fridge so i’m kinda concerned with the crumb coating stage.
    I have kept the cakes wrapped for a couple days now.
    My question is; i have shop bought buttercream and because the cake are sweet enough i’m going to attempt making a stabilized whipped cream for the filling.
    Can i mix the stabilized whipped cream and buttercream together for the filling?
    And would this make it more sturdy?
    Because the cakes are a little on the heavier side. And it’ll be covered in fondant after.
    I just really want it to hold it shape and look as yours does.
    If i can use this method in the filling. The cakes is at room temp at the moment.
    Can i fill them, freeze for a couple of hours, crumb coat then freeze again then cover with fondant?
    Or after crumb coat place in the fridge, i wouldn’t want the cream filling to curddle or split when back at room temp.

    Thank you so much. I look forward to hearing from you. 🙂

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