I’m going to show you how to make these beautiful little doughnuts, which are ridiculously easy to make and a great way to use up any extra cake batter you have! You’ll need a silicon doughnut mold, which you can find on Amazon, and you can make these with any butter-based cake batter, like my vanilla cake or chocolate cake. You can make a batch especially for these if you want to make quite a few or if you have a bit of batter left over after filling your cake pans, this it a fun way to use it up!

The easiest way to do this is to spoon your batter into a piping bag without a piping tip, just with the end of the bag cut out so there’s a hole. Squeeze the batter in a ring around the doughnut mold, making sure you don’t overfill the mold.

Every cake recipe is different as far as how much it rises, so for example my chocolate cake doesn’t rise as much as my vanilla cake so I can use more chocolate batter but know I need to be quite stingy with how much vanilla batter I pipe into the mold. I’ve overfilled the final doughnut to show you what happens… the batter will come up out of the mold when it bakes so instead of your doughnut being nice and rounded and it will overflow to make a big blob like a muffin top and can also close that signature hole in the middle of the doughnut.

Depending on your cake batter, you may or may not choose to grease the mold. My vanilla batter doesn’t stick to the mold so I don’t need to grease it and you can see how easily these came out of the mold.

My chocolate batter does stick, so if I don’t grease the mold, when I turn the doughnuts out they break apart like this.

If you spray cooking oil into the mold and then bake the doughnuts, they don’t stick to the pan but they come out of the oven with little holes, where the oil pooled in the mold. This will mostly be covered with a glaze so it doesn’t matter aesthetically but it can also create slightly darker, and slightly crispy doughnuts because the oil burns the edges of the donuts, and you can see that here: the darker doughnut on the left was cooked in a greased mold but the lighter doughnut on the right was not.

So if you need to grease the mold I recommend either rubbing the molds with just a little bit of butter or spraying them with oil and then using a paper towel to dab the mold gently to mop up any excess oil, and this is how the chocolate doughnuts baked when I did that.

The baking time for these will be a bit less than it would be for cupcakes, partly because of the hole in the middle so the cake part of the doughnuts is thinner than a cupcake, and partly because silicon heats up more quickly than a metal cupcake mold. You can tell when they’re ready because when you poke them gently, they should spring back.

Take the mold out of the oven, let it cool for about a minute to give the doughnuts a chance to set, and then flip the mold out over a cooling rack, peeling the mold carefully off the doughnuts to leave them behind as you lift the mold up. When the doughnuts are completely cool it’s time to decorate!

My favourite topping for these is chocolate ganache. I’ve shared my recipe for ganache here and also have a tutorial on 4 ways to use ganache. Pour your ganache into a bowl a bit bigger than your doughtnuts. Pick a doughnut up, flip it over, and dunk it in the ganache to cover it about halfway up. Flip it back over and leave it to set on the cooling rack.

Before they set you can add any sprinkles or other ingredients, but you have to be quick because once the ganache hardens any topping will bounce straight off.

You can use coloured ganache as well and I cover how to make dark chocolate and white chocolate ganache and how to colour it in my online course on 10 Cake Decorating Techniques.

For a candy melt ganache I’ve used a 4:1 ratio of 40g of candy melts and 10g of heavy whipping cream or double cream, microwaving it at 50% power for 2 minutes and stirring it until it’s smooth.

Now I’m pouring one color of ganache into the other, stirring it gently to mix them together just a little bit, and then dipping the doughnuts to cover half in the ganache, angling the doughnuts and re-dipping to get the coverage I want.

You can leave them like this or add some sprinkles before the ganache sets.

Instead of ganache you can make a glaze for your doughnuts, but this isn’t my favourite way of decorating them because glazes are very sweet and to get the right consistency to dip the doughnuts, the coverage isn’t as good as it is with ganache.

To make enough glaze for 6 doughnuts, sift 1 cup of powdered sugar into a bowl and whisk in 2 tablespoons of whole or full fat milk. Add 1 teaspoon of vanilla and pour it into a wide, shallow bowl. Dip your doughnuts and you can spoon more glaze onto them to get better coverage.

You can add colour to your glaze, either mixing completely or just stirring slightly to marble the colours together, and then dip the doughnuts or spoon the glaze over the top.

You can add toppings like Oreo crumbs, sliced almonds, sprinkles, or whatever you like! Store the doughnuts in an airtight container for a day or two or decorate a cake with them!

If you prefer to watch the video of this tutorial you can do that here:

Black cakes are dramatic and can be either elegant or festive (perfect for Halloween!) but the frosting usually gives everyone a black mouth. This is my recipe for a rich, decadent buttercream that is truly jet black but won’t stain your teeth!

Makes 6 cups (enough to fill and frost an 8″ or 9″ cake)

Ingredients
2 1/2 cups (5 x 113g or 4oz sticks) unsalted butter*
907g or 32oz (about 7 cups) powdered sugar
1/2 teaspoon salt
1/2 tablespoon vanilla extract
1/3 cup black cocoa powder (35g or 1.2oz)
1/4 cup hot water (60ml)
3/4 cup semi-sweet chocolate (130g or 4.6oz)
2 teaspoons black gel food colour

*If you use salted butter instead, omit the salt in the recipe

Method

1. Prepare ingredients: whisk together the black cocoa powder with the hot water and leave to cool. Melt chocolate for 1 minute at a time in the microwave, stirring until smooth and then leave to cool. The powdered sugar should be sifted to remove any lumps and the butter should be at room temperature. If the butter is cold, bring it to room temperature quickly by popping it in the microwave for 10 seconds and then flipping it over and microwaving it for another 10 seconds.

2. In a mixer with a paddle attachment, mix butter with 1/4 of the powdered sugar and salt (if using) on the lowest speed until incorporated, about 1 minute. Scrape down to the bottom of the mixing bowl with a spatula to loosen any butter and sugar and add the rest of the powdered sugar 1/4 at a time, mixing in between each addition until incorporated.

3. Add vanilla extract, black cocoa mixture, cooled melted chocolate and black gel colour to the buttercream and mix to combine. Cover the buttercream with a lid or cling film and leave for at least 30 minutes for the colour to deepen. Optionally, if the buttercream isn’t as black as you want it to be, add more black gel colour.

Watch my video tutorial above for step by step instructions on how to make a black cake with black cake batter and this black buttercream.

If you’re looking for more tips on how to colour buttercream and how to make it, how to troubleshoot issues like graininess, lumps, air bubbles, or a yellow colour, how to store it, and how to use it to frost and decorate cakes, check out my online course on The Basics of Cake.

British Girl Bakes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to products on www.amazon.com. If you buy any of the products I’ve linked out to, the price you pay won’t change but I will make a small commission on anything you buy. Thank you for helping to keep the British Girl Bakes tutorials FREE!

Even if you’re just beginning to decorate cakes, you’re probably familiar with a 1M star tip, most often used to pipe cupcakes swirls. In this tutorial I’m going to show you 8 ways to use a 1M piping tip, which is my favourite piping tip. If you prefer to watch a video of this tutorial, scroll to the bottom of the page.

I’ll start with probably my favourite way to use a 1M tip, by piping easy roses onto a cake. You need a thin coat of frosting on the cake first, partly because it provides a flat, not-crumbly surface for your roses to stick to, but also because if there are any gaps between your roses it won’t be as noticeable when there’s frosting underneath instead of naked cake.

For each rose, hold your tip against the side of the cake and pipe a tight spiral, working your way out, and then releasing your pressure on the piping bag as you pull the bag away from the cake. Start at the bottom and pipe a row of roses around the cake, and then another row on top, and then another row. I like to pipe each rose in between the 2 below, so that they’re slightly offset.

This is a really quick and easy way to cover a cake with decorative frosting and the color possibilities are endless.. you can use just one color, or pipe the roses on by alternating colors, or make it ombre by using a light shade of the color for the first row, and then get darker as you work your way up or down the cake.

When you’ve finished the sides you can leave the top as it is, or you can pipe roses on top as well.

Then if there are any gaps between roses you can squeeze a bit of frosting out of the piping bag, still using the 1M tip, to pipe little star blossoms.

For this next technique you’ll need piping bags for every colour of frosting, unless you want to wash the bag in between each colour. Build your cake and give it a crumb coat.

I like to start at the top of the cake and work my way down for this one, to make sure the join between the top and the sides is neat. Pipe a rose onto the top by starting in the middle and spiralling outwards until you’ve covered the entire top surface of the cake.

Around the sides, hold your tip against the cake and spin the cake, holding your hand still, which will ensure your frosting is piped in a straight line.

You can change colours as you go down the cake if you want, or use the same colour for the whole cake.

You can either start piping in the same place for each row, and where the frosting row starts and ends will cause a little seam which can then be the back of your cake, or you can start in a different place for each row and by the time you’ve piped all of the rows of frosting, the seams in different places around the cake won’t be noticeable anymore.

The 1M tip is a useful one to use for texture, like the fur or hair on an animal cake. For this dog cake I’ve carved my Perfect Chocolate Cake using a sketch to guide me as I trim the cakes with a serrated knife.

I’m covering the cake with a crumb coat, which is easiest after chilling the cake so that it’s less crumbly.

Before adding fur to the cake, I’ve piped the collar onto the neck and added eyes and a nose, so that the fur sticks out around those details.

With my 1M tip I’m squeezing just enough frosting out of the bag to make a little star of frosting

I’m doing this all over the cake, changing colours to make some of the fur white and some brown.

On its own, a single squeeze of frosting through the 1M tip looks like a star bu when you cover a cake with it, it looks like shaggy fur or hair, which is perfect for dog cakes or any other animal with slightly shaggy fur.

A fun way to add some detail to the top of your cake is to pipe frosting around the top. These are wiggles or ruffles of frosting using a 1M tip.

To make the wiggles or ruffles, hold the tip just above the cake and as you lift the bag up slowly, wiggle your wrist back and forth slightly to make the frosting fold over itself to make these pretty ruffles.

You can place things in between the ruffles, like macarons or cookies or truffles or candies. To space them out evenly it’s easiest to place the macarons or other decorations first.

Then pipe in between them afterwards, wiggling the piping bag left and right until it touches a macaron so that the buttercream fills the gaps between the macarons.

Another way to pipe frosting on top of a cake is to pipe little swirls, the same as you would pipe onto a cupcake. Hold your 1M tip in the center of wherever you want the swirl to be and pipe spiral, lifting your bag slowly as you pipe so that the spiral layers on top of itself.

I’m spacing the swirls around the cake by imagining that the cake is a clock and piping the swirls at opposites, so 12 o’clock and 6 o’clock, 9 o’clock and 3 o’clock, and then another swirl in the middle of each.

You can use a single colour, or alternate bags with different colours of frosting inside, or blend a few colours together inside the piping bag. I go over this in a lot more detail in my online course on The Basics Of Cake.

A final fun border for the top of your cake is a rope border, which you pipe with little overlapping circles of frosting. Go around the outer edge of the cake and when you get to the end of each circle, immediately start the next circle.

Each circle of frosting will overlap half of the previous circle. Continue all the way around the cake, finishing with a complete circle and then if you like you can add some sprinkles on top.

For the base of the cake, you can use your 1M tip to pipe this wave-like border to cover up the join of the cake and the cake board. Hold your piping bag vertically and squeeze the frosting out as you move your wrist away from you, and then pull it back towards you to finish the wave.

Release your pressure on the bag for a moment and then as you pipe the next wave, moving the bag away from you, start squeezing the bag again to push out more frosting. This is a nice way to add some detail at the bottom of the cake.

If you’re going to put something on top of your cake, like macarons or sugar art or chocolate shapes or other decorations, a fun way to attach them is to pipe frosting onto the top with your 1M tip and then, while the frosting is still sticky, press the decorations into it.

When the frosting sets after about 30 minutes at room temperature or 15 minutes in the fridge, it will secure the decorations in place on top of your cake so you can move it around without worrying about the decorations fall over or falling off the cake.

I hope you’ve seen a fun new technique to try – please tag @britishgirlbakes in your photos on Instagram if you try any of these so I can see what you make!

Here’s the video version of this tutorial:

In this tutorial I’m going to show you how to use these elaborate looking flower tips, which are also called Russian tips. With just one squeeze of a piping bag you can create these intricate flowers that make stunning decorations for cakes or cupcakes. They look complicated but they’re actually very easy to use with just a few tricks, which I’m going to show you now.

Trick #1: How to get the buttercream consistency just right

If you’re making a fresh batch of buttercream using my 4 Minute Buttercream recipe, leave out the milk or cream and the frosting should be the perfect consistency for these tips. If you’ve already added milk or cream because you’re going to use the buttercream to frost a cake, add a little bit more powdered sugar to thicken it up. You’ll get used to recognizing the consistency: buttercream is too thick if it’s quite difficult to stir and when you lift your spatula, the peak of buttercream it leaves behind is very rough and jagged, like in this photo.

When the buttercream is too stiff it will cling to your piping tip and not all of the petals will release when you squeeze the piping bag so you’ll get uneven rough edges on the petals like this:

or hollow flowers because the details in the middle of the flower will cling to the piping tip and lift off with it, like in these test flowers.

If your buttercream is too stiff, add a bit of milk. If it’s too soft, so the flowers are coming out with their petals mushed together and undefined, just add a bit more sugar. Test the buttercream before you add your colours because otherwise you’ll have to check and potentially change the consistency of every bowl of each separate colour.

Trick #2: How to prepare and fill your piping bags

Flower tips or Russian tips are bigger than standard tips so they probably won’t put into the piping bags you already have. To make them fit, drop them into a piping bag and use a pair of scissors to score around just above the tip of the tip.

When you take the tip out you’ll see a line behind and you can cut along that and then when you drop the tip in, it should go in with just the tip of the tip sticking out.

Before you fill your bag with buttercream, divide your buttercream into separate bowls and add colour to each one. I like to use gel food colours because they’re a lot thicker than liquid colours so they won’t affect the consistency of your buttercream. You don’t have to mix your colours in completely – they look quite nice when they’re blended.

Part of the fun of these tips is that it’s so easy to incorporate lots of colours. There are a few methods to fill up the bags and for this first one you’re going to need a tall glass. Insert the piping bag into the glass with the tip at the bottom and fold the top of the piping bag over the rim of the glass and pull it down until the bag is quite tight inside the glass. For more tips and tricks like this, check out my tutorial on 10 Hacks For Decorating Cakes Like A Pro.

Spread the first colour of buttercream around the outside of the bag. I like to use an offset spatula for this but you could also use a regular spatula or spoon or even a knife and if you want to.

You can do a few different layers of colour with a different colour layered on top of each one so that the colours blend gradually from a dark to a light colour. If you look at flowers you’ll notice that usually the colour on the outer petals is much darker than on inner petals or the little details on the inside of the flowers so that’s how I like to do my buttercream as well.

Once you’ve got your layer of frosting all around the piping bag, add another colour inside. You can push it in with a spatula, but it’s quite difficult to get all the way down to the bottom.

If the inner colour frosting sits a little bit higher in the bag than the outer colour of frosting, when you squeeze the bag you might see only the outside colour coming out for a while but just wipe it off on one of your frosting bowls and as soon as the inside colour starts coming through, the bag is ready to go.

To get the inside colour further down in the bag so that when you pipe both colours come out straight away, after spreading the first colour around the sides of the bag you can use a piping bag without a tip, pushing the piping bag down as low as you can in the bag before you start squeezing and this way you should have both colours all the way down at the bottom of the bag.

If this looks a bit fiddly, another technique is to use cling film or saran wrap to separate your colours. Spread the first colour in a rectangular block in the middle of the cling film. This is going to be the colour on the outside of the flower.

Spread or pipe the next colour down the middle, and this will be the colour in the middle of the flower.

Fold the buttercream over itself using the plastic wrap to help you roll it up into a log of buttercream.

Cut one of the ends off and then push that end down into the bottom of one of your piping bags.

The easiest way to mix colours is to spoon them all randomly into the piping bag or you can put them in a bowl and stir them just a little bit to blend them slightly and then spoon them into the bag. You don’t have much control of how the colours come out this way but for some flowers it looks really pretty when they’re a bit random like this.

These bags don’t look very full but this is enough to completely cover a very tall 4-inch cake with flowers. It’s only just over one cup of buttercream so you don’t need as much as you think for this.

Trick #3: How to prepare your cake

When you frost your cake, choose a complementary colour for the frosting just in case any of the frosting is visible. If you’re going to be piping leaves you could choose green so that any frosting showing through in between flowers just looks like more leaves.

For this cake I’m using pink because most of the flowers have pinkish tones so any visible frosting will hopefully look like it’s just part of one of these flowers.

Optionally, you can chill your cake so that the frosting sets and becomes hard and the advantage of this is that if you pipe a flower you don’t like, you can scrape it off. Because the frosting on the cake is hard it won’t get indented or smudged by the flower you’re scraping off or by your offset spatula.

If the flowers pull off the cake as you pipe them, it could be because of two things. The first is that your frosting consistency is too stiff so the frosting doesn’t want to leave the piping bag, so it clings to the piping tip instead of transferring to the cake.

Another reason for flowers not sticking to the cake is because the surface you’re piping onto isn’t sticky enough so the flower doesn’t have anything to cling to. Crusting buttercream loses its stickiness when it sets, which happens either when you put it in the fridge or just by sitting out for about 20 minutes. This is useful for most decorating techniques but if it’s preventing your flowers from sticking to the cake, you can spread a thin layer of frosting onto the cake on top of the frosting that’s already there and that way the flowers will have something to stick to.

Trick #4: How to perfect your piping technique

You should always do a test first on parchment paper or a paper towel or a baking tray or whatever you have handy before you actually get started on the cake. Every batch of buttercream is going to have a slightly different consistency and this is exaggerated by the temperature of the ingredients you use and also the weather that day, so buttercream will pipe slightly differently every time you do it.

When you want the flower to end you need to lift the piping bag up and immediately after you start lifting your hand to release the pressure on the bag and that will give your petals a nice neat point. You’ll find that some flowers look better piped quite short and others look better with longer petals so you can play around with the height of the flowers too.

The technique for piping against the side of the cake is the same, it’s just at a different angle so it might take a little bit of getting used to. Assuming your buttercream is at the right consistency, if the flower buckles at the bottom so it has little ridges or or waves at the base, you need to lift your wrist a bit faster because what’s happening is the buttercream is coming out faster than your movement. If your petals are breaking off early you need to apply more pressure to the piping bag because you’re lifting the bag faster than you’re piping the buttercream.

As you pipe, your hands will warm up the buttercream in the piping bag so your petals might start to lose their shape. The petals of this orange flower has mushed together and lost their definition because the buttercream is too soft.

You can put the piping bag in the freezer for one minute to chill the buttercream (set a timer so you don’t forget about it!) and then squeeze out a practice flower or two to check the consistency and when you’re happy with the flowers you can continue on your cake.

Trick #5: Add finishing touches

Leaves are a fantastic finishing touch. Adding some greenery to your flowers will mimic how they look in nature. It adds more colour to your cake, it fills in any gaps between flowers where you can see the frosting of the cake underneath, and you can also use it to cover up any parts of a flower you don’t like, like if there’s a ridge at the base of the flower.

This is a leaf tip and you should hold it this way, sideways, so that you can see a triangle on the side of the tip. When you pipe you are first creating the base of the leaf and as you pull your wrist away and release the pressure on the piping bag, you’re creating the point of the leaf.

You can pipe leaves after you finish each row or section of flowers and that’s a nice way to do it because you have a very good view of the cake at that point.

Alternatively, you can continue piping more flowers and then go in and fill in the gaps. This is more efficient, with less changing between piping bags, but it’s a bit more difficult to see what’s going on – you have to crouch down to see where the gaps are.

Leaves are particularly useful at the top edge of a cake in places where a full flower won’t fit – piping flowers onto that 90 degree angle at the corner of the top of the cake is quite tricky! Instead, you can pipe a few leaves and that fills in the gap and then you can pipe your next flower onto a flat surface instead of a corner.

A fun idea to add some colour after you’ve decorated your cake is to add ribbon. You can choose a ribbon that adds more colour to the cake or one that matches the flowers you’ve already picked. It’s really important to chill your cake properly first so you should put it in the fridge for at least an hour so the frosting sets and gets hard. Wrap your ribbon around the cake and tie it in a bow.

If you want to secure the ribbon onto the cake you can put a little dab of buttercream in between the ribbon and the cake and that will set the ribbon in the right place.

These flower tips might look intimidating at first but I hope this tutorial has given you some useful tricks and confidence to use them. I’d love to see your cakes – please tag @britishgirlbakes in your photos on Instagram so I can see them!

If you prefer to watch a video of this tutorial, click the play button below:

I love this recipe for buttercream frosting because it’s:

• quick  – it only takes 4 minutes to make!
• easy – it only has 5 ingredients! If you can find 2lb bags of powdered sugar you don’t need to do any precise measuring
• versatile – instead of adding cream or milk in the final step you can add different ingredients to make different flavours. Try strawberry puree, lemon curd, melted chocolate or peanut butter!

I use this buttercream to fill and frost cakes and cupcakes and even for piping. If you're struggling with piping, check out my MasterCourse on the Basics of Buttercream.

I'm going to show you step by step how to make this 4 Minute Buttercream. I'll also show you how to check the consistency so it's perfect for frosting and piping. And I'll share tips for storing buttercream and adapting this recipe for hot weather.

This recipe makes 6 cups of buttercream, which is enough buttercream to fill and frost an 8″ cake. I almost always double the recipe, which is the biggest batch that will fit in my 5qt KitchenAid mixer. The doubled recipe makes enough buttercream to fill and frost two 8" cakes or three 6″ cakes.

Ingredients for 4 Minute Buttercream Frosting

Start by preparing your ingredients. The powdered sugar should be sifted to remove any lumps and the butter should be at room temperature. You'll know if it's at room temperature because you'll be able to slice through it easily with a spatula. If the butter is cold, bring it to room temperature quickly by popping it in the microwave for 10 seconds. Then flip it over and microwave it for another 10 seconds.

How to make 4 Minute Buttercream Frosting

It's easiest to make this 4 Minute Buttercream with a stand mixer or a handheld mixer. Use the beater or paddle attachment, not the whisk! Mix the butter for a few seconds until smooth. If it’s not smooth and there are any lumps of butter, your butter is too cold.

Add about a quarter of the powdered sugar. Mix on the lowest speed until incorporated, about one minute. Scrape down to the bottom of the mixing bowl with a spatula to loosen any butter and sugar. Then add another quarter of the powdered sugar, mixing for another minute on low.

Scrape down to the bottom of the bowl and add another quarter of the powdered sugar. Mix for one minute on low and scrape again. As you scoop up the buttercream from the very bottom of the bowl you'll see clumps of sugar underneath. By scraping down with your spatula, you're incorporating that sugar into the buttercream.

Add the final quarter of powdered sugar and the salt. If you're using salted butter, skip the salt! Mix for one more minute on low and then add the vanilla. Mix for about 30 seconds until everything is combined.

The buttercream will be thick and stiff and the final step is to add liquid. This will loosen the consistency so that you can frost a cake or cupcakes or pipe with it. Add milk or cream, mixing for a few seconds until it's incorporated, and then check the consistency.

How to check the consistency of buttercream

Stir the buttercream with your spatula. It should be fairly easy to stir but not as soft as yoghurt. When you pull the spatula out of the bowl it should leave soft peaks behind in the buttercream.

Drag your spatula through the buttercream and look at the trail it leaves behind in the buttercream. It should be smooth with no air pockets or holes. Those are signs that the buttercream is too stiff and needs more milk or cream to thin it out.

Troubleshooting common issues

Air bubbles are caused by mixing at high speed or with a whisk. Both of these things incorporate lots of air into the buttercream. Always use the lowest speed when you’re mixing and use a paddle or beater attachment, not a whisk. This is what air bubbles look like:

Graininess is caused by gritty sugar. If your butter is at room temperature, your buttercream should be perfectly smooth. If it isn’t, try a different brand of icing sugar or powdered sugar. Look for 10X on the label, which means it’s been sifted 10 times so it’s very fine.

There are a few tricks to take away the tinge of yellow buttercream. The easiest is to beat just the butter for one minute at the slowest speed before adding the sugar. You can also add a tiny bit of violet gel to take away the yellow tone.

I go into much more detail on how to achieve the perfect consistency of buttercream for frosting cakes and piping as well as troubleshooting issues like graininess, yellow buttercream, lumps, and air bubbles, and how to colour it and store it and decorate it in my online course on The Basics of Buttercream.

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How to adapt buttercream for hot weather

If you live somewhere with hot summers, you’ll be happy to hear that this buttercream is a great option! I started making cakes in hot and humid Costa Rica and used this recipe as it’s written with no problems. However, there is a substitute you can use to make it even more stable in hot weather. Substitute half of the butter with vegetable shortening like Crisco or Trex, which resists the heat better than butter does.

How to store buttercream frosting

You can store this buttercream in an airtight container or a bowl covered tightly with cling film or saran wrap, or even in a ziplock bag. It will be fine for two days at room temperature, for two weeks in the fridge, or for two months in the freezer. If you freeze it, take it out the night before or a few hours before you use it so that it comes to room temperature. Refrigerated buttercream will take about an hour to come to room temperature. You’ll need to stir the buttercream a few times to get rid of any air bubbles and if there are still any cold, hard chunks of buttercream, cover the bowl again and leave it for another hour.

Learn all about how to make, troubleshoot, colour, store, and use buttercream for various cake decorating techniques in my Basics of Buttercream online course - sign up now for 25% off!

Watch my video tutorial below for a more visual guide on how to prepare ingredients for this buttercream, how to make it, check the consistency, store it, and troubleshoot issues like air bubbles, graininess and yellow buttercream:

FAQs

Why does my buttercream have holes in it?

When you smooth buttercream frosting onto a cake, your cake scraper can leave holes behind in the surface of the buttercream frosting. These can be caused by three things:

• Your cake is too cold so the buttercream is setting against it and as you drag your cake scraper around the cake, it's tearing the buttercream
• There are air bubbles in your buttercream from overtaxing or mixing on a high speed.
• You buttercream is too stiff. Add more milk or cream to loosen it.

Why is my buttercream yellow?

Butter is yellow so your buttercream will be yellow to start with, too. There are a few tricks to make it whiter. The easiest is to beat just the butter for one minute at the slowest speed before adding the sugar. You can also add a tiny bit of violet gel to take away the yellow tone.

Can I keep buttercream in the fridge?

Yes! Buttercream can be left at room temperature for 2-3 days but it lasts for 2 weeks in the fridge.

Ask me any other questions you have in the comments below!

Save this 4 minute buttercream recipe to Pinterest for later: