Storage

• Keep the buttercream in an airtight container in the fridge for up to 1 week.
• Before using, let it come back to room temperature and re-whip 1–2 minutes until smooth.
• You can freeze it for up to 2 months. Thaw overnight in the fridge, then mix again to bring back the fluffiness.

Tips

• Always weigh your ingredients — buttercream is much more reliable with a scale.
• Whip long enough — this is what makes it fluffy and light.
• Always sift the sugar for a smooth frosting.
• Add the heavy cream slowly to control consistency.
• For an extra-smooth finish, mix 2 minutes on low speed with the paddle.
• Use soft but not melted butter for the best texture.

Other helpful info

• If the buttercream looks too thick, add 1–2 tsp heavy cream.
• If it’s too soft, place it in the fridge for 10 minutes, then re-whip.
• This frosting holds well for piping (roses, swirls, borders).It’s stable enough for layer cakes, cupcake swirls, and simple decorations.
• For a whiter color, use clear vanilla or add a tiny touch of purple gel to neutralize yellow tones.