cakes
Funfetti Birthday Cake
Temperature is key
Butter is the main ingredient in buttercream, therefore temperature matters. “Too cold, and it won’t mix in well; too hot, it will become too liquidy,” she explains. You want your butter to be slightly cool but pliable, so be sure to leave it out on the countertop for a bit before use.
Likewise, don’t rush adding the butter. First whip your meringue until stiff peaks form and then let it cool until lukewarm. The bowl should be neutral (think body temperature!) before you add a single cube of butter.
Whip it and then whip some more
One common mistake new bakers can make is stopping the mixer too soon. Buttercream needs time to come together; it sometimes can require up to 12 minutes of whipping after you’ve added the butter! If it looks curdled like scrambled eggs, don’t panic; you haven’t ruined it. Just keep on whipping until it eventually transforms into the silky, airy and glossy frosting you’re aiming for. “The good news is that you really can’t overwhip it,” assures Deschamps Plante. Patience is key!
A stand mixer really is the best tool for the job. It can power through the long mixing process without tiring your arms, as well as allow you to do other things as it whips. A hand mixer will work, but will require more time and effort on your part.
Avoid graininess
One spot where precision matters is dissolving the sugar into the egg whites. If the sugar isn’t completely melted, you’ll be left with a grainy texture. Over a pot of simmering water is where you’ll combine the egg whites and sugar, stirring constantly until the latter dissolves. Want to test it? “Just rub a little of the mixture between your fingers and if you still feel sugar, keep going,” Deschamps Plante advises. Stir until completely smooth and only then can you begin whipping the meringue.
Proper storage
Swiss meringue buttercream chills well in both the fridge and freezer. If storing separately from your cake, let it come to room temperature and re-whip before filling your pastry bag. For frozen buttercream, thaw overnight in the fridge or on the counter, “and then whip once again to give it a perfect texture!” If your cake is already frosted, simply thaw at room temperature for an hour before slicing.
Want more baking tips from Isabelle? Be sure to read this article: