NER: Buttercream Frosting Help

LittleMissWifey

Everytime I make buttercream, it comes out a bit lumpy and not as smooth as I would like. Does anyone here, ESF, Major, PGH, etc, have any suggestions? Like should the butter be room temp or cold?

 

Thanks for your help! 

Elizabeth81

The only way I can make a decent butter cream is by starting out with butter that's been sitting out on the counter for like 8 hrs first. And then cutting it into individual tablespoons before mixing it with the powdered sugar.

EastSideFluffy

I have only made buttercream once and it came out lumpy.  So I am no help.

But Elizabeth's suggestion sounds like it would work.

MrsBrittany

Absolutely, room-temp butter will make all the difference. Take the sticks out before you go bed, they'll be fine! When I cooked professionally, I started by whipping the butter ansd then gradually adding the powdered sugar; I had better results that way.

The only thing cold butter is useful for is pie crust and buerre blancs.

talltalltrees

Also, sifting the powdered sugar first might help.

pghctwife

what kind of buttercream (american - aka butter plus milk plus powdered sugar or a cooked one like swiss or italian or french?)

 American - room temp butter and dont skip the milk - it helps smooth it out some IMO. Personally though I think the fancier buttercreams (made wtih eggs) are worth the trouble... omg so yummy!

LittleMissWifey

Thanks for help; unfortunately I still had lumps! I didn't sift the sugar though and I didn't use egg whites or milk (though used egg nog). I won't give up!

And, in the end, they still tasted great!