![]() ![]() Liquid substitute: Water can be used as the liquid ingredient, although the fat from milk and heavy cream make for creamier, more flavorful buttercream.Including shortening in your recipe is optimal for giving your buttercream structure and stability, while still maintaining its fluffy consistency. Keep in mind that frosting with all butter will be softer and more prone to melting if you’re piping with warm hands or in a warm room. Shortening substitute: 1/2 cup butter can be substituted for the 1/2 cup of shortening, although the buttercream will appear more yellow.Writing will flow easily and won’t break. If you are making a buttercream intended for writing, use light corn syrup as your liquid. ![]() Thin consistency is best for cake frosting, as well as piping lines and letters. For pure white frosting, add up to 4 tablespoons of liquid. Thin Consistency: Add 2 teaspoons of liquid (light corn syrup, milk or water) for each cup of buttercream frosting.Medium consistency is best for borders such as stars, dots, rosettes and shells, and other decorations that remain relatively flat. For pure white frosting, add up to 2 tablespoons of clear liquid. Medium Consistency : Add 1 teaspoon of liquid (light corn syrup, milk or water) for each cup of stiff frosting.This consistency is generally best for piping upright petals for flowers. Best for dimensional decorations that need to retain their shape when piped. Stiff Consistency: Gradually add additional powdered sugar for a stiffer consistency that still flows easily through piping tips.However, it will need to be thinned for frosting birthday cakes and borders. This buttercream recipe is for medium consistency, which is excellent for piping decorations like rosettes and dots. If you’d like to see this recipe in action, watch the video below! The key for both adjustments is adding small amounts until you achieve the right consistency. If frosting is too wet, add 1 tablespoon at a time. If frosting looks dry, add small amounts of liquid (¼ to ½ teaspoon at a time). *Depending on the humidity and climate, it may be necessary to adjust the liquid and the sugar in your frosting.Before reusing, bring buttercream back to room temperature and rewhip using a paddle attachment until it’s back to the correct consistency. Buttercream can also be frozen for up to six months. Leftover buttercream can be stored in an airtight container in the refrigerator for up to two weeks.Do not use the whisk attachment on your stand mixer, as it will incorporate too much air into your mixture and your frosting will not look smooth.To avoid air bubbles from forming, use the flat paddle attachment (on your stand mixer) or beaters (on your hand mixer).If your hand mixer is working too hard, you can add the liquid ingredients before the sugar. ![]()
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