Buttercream Wedding Cake: A Step-By-Step Guide For Bakers

Buttercream is a popular choice for wedding cakes, and for good reason. It is a type of frosting made with lots of butter and is usually combined with powdered sugar and milk or heavy cream. It is incredibly versatile and can be tailored to fit any style, aesthetic, and wedding theme.

There are several types of buttercream, each with its own consistency and level of sweetness. The most common types are American, Italian, Swiss, French, and German buttercream.

- Make sure your butter is at the right temperature so it holds air and has some structure.

- Use a good-quality butter for the best flavor.

- Don't be afraid of an awkward stage when mixing—this is normal and it will come together in a smooth and thick frosting.

- If your buttercream is too soft, chill the bowl in the refrigerator for a few minutes.

- If your buttercream is too stiff, soften it by waving a blow torch over the metal bowl.

- Buttercream is a great way to add flavor to a cake. You can add spices, nut butters, booze, chocolate, nuts, preserves, berries, citrus zest, and more.

- You can store buttercream at room temperature for 24 hours or refrigerate it for up to 5 days.

- A crumb coat is a thin layer of frosting that locks in loose cake crumbs so they don't end up in the final layer of frosting.

- When putting on the final layer of frosting, use a metal decorating spatula to spread it evenly over the surface of the cake.

- To smooth the frosting evenly, use a metal icing spatula, bench scraper, or decorating comb at a 20-degree angle against the cake and rotate the cake turner to create a crisp right angle.

Choosing the right butter

• Use Real Butter: Opt for real butter instead of margarine or shortening. Butter has a higher fat content, which is crucial for holding the structure of the buttercream and providing a rich, creamy taste.
• High Fat Content: Choose butter with a higher fat content and less water. This will give your buttercream a distinctive rich and creamy texture.
• Salted or Unsalted: You can use either salted or unsalted butter for your buttercream. It won't make a difference in the final result, but using unsalted butter gives you more control over the saltiness of your frosting.
• Avoid Salt Crystals: While you can use salted butter, avoid butter with large salt crystals as they can affect the texture of your buttercream, making it less smooth and consistent.
• Temperature Matters: When preparing buttercream, use butter at room temperature. Cold butter is challenging to mix effectively, and melted butter can make your frosting runny and grainy. Aim for a soft, scoopable texture similar to soft-serve ice cream.
• Sift the Sugar: Be sure to sift your powdered sugar before adding it to the butter. This ensures a smooth frosting without sugar clumps and improves the mouthfeel of your buttercream.

By following these tips and choosing the right butter, you'll be well on your way to creating a delicious and visually appealing wedding cake with buttercream frosting.

Flavouring the buttercream

Buttercream is a very versatile frosting that can be tailored to fit any style, aesthetic, and wedding theme. It can be made into almost every flavour and colour imaginable. The most popular types of buttercream are American, Italian, and Swiss meringue buttercream.

American Buttercream

American buttercream is the sweetest of the three types and is made with a combination of confectioners' sugar, butter, and either milk or cream. It is the best option for those with a sweet tooth. It is also the most challenging to apply due to its gritty texture, making it harder to achieve smooth sides and sharp corners. It is, however, a good option for creating textured buttercream. It is also a good option for rustic designs and naked cakes, pairing well with fresh flowers.

Italian and Swiss Meringue Buttercream

Italian and Swiss meringue buttercreams are less sweet and have a lighter, fluffier, and smoother texture than American buttercream. They are made with egg whites, sugar, butter, and water, using slightly different techniques. Due to their silky texture, they give the cake a shiny finish. They are also excellent for achieving a super-smooth finish. However, they are more susceptible to melting in moderate to high temperatures and may not hold up as well for long periods, especially in warmer temperatures.

Flavour Ideas

When it comes to flavouring buttercream, the possibilities are endless. You can use cocoa powder, peanut butter, liquor, lemon juice, or any other ingredient of your choice. For example, you could make a lemon berry cake with lemon custard filling or a chocolate cake with mint buttercream. You can also add food colouring to enhance the appearance of your cake. Just keep in mind that darker hues will dye mouths.

Using a crumb coat

A crumb coat is an important step in creating a professional-looking wedding cake. It is a thin layer of frosting spread across the entire surface of the cake, sealing in moisture and locking in crumbs, creating a smooth surface for the final layer of frosting.

To begin the crumb coat, ensure your cake layers are completely cool. If you are short on time, you can place the layers in the freezer to speed up the cooling process. You can use a pastry brush to brush off any obvious crumbs from the top and sides of each layer. It is also important to use a slightly thicker buttercream for the crumb coat, which will adhere better to the cake and reduce the risk of sliding or melting.

When you are ready, spread a small amount of the slightly thinner frosting for the crumb coat on the sides and top of the cake. Use a bench scraper or an offset spatula to evenly cover the cake. The goal is to use just enough frosting to seal in the crumbs, and you should still be able to see the cake through the frosting. If you have added too much frosting, simply remove the excess with your tool, being careful to not mix it back into your pure buttercream as it will be laden with crumbs.

Once you have an even, thin layer of frosting, place your crumb-coated cake in the fridge for 15 minutes to 2 hours. This step is crucial, as it allows the crumb coat to set before you add the final layer of frosting. After the waiting period, your crumb coat should be dry to the touch, and you can continue with decorating and adding your final layer of frosting.

Applying the final layer of frosting

• Ensure your cake is perfectly centred on a cake turntable, with a damp square of paper towel underneath.
• Place a large amount of frosting on the top of the cake.
• Using a metal decorating spatula, spread the frosting evenly over the surface, keeping it as flat and level as possible.
• Push the frosting slightly over the rim of the cake so that it teeters on the edge but does not slouch down the side. This slight overhang will create a crisp right angle on the edge of your cake, taking it from pretty to sleek.
• Spackle the sides of the cake with more frosting. If you've crumb-coated your cake, this will be easy, and you won't have to worry about getting crumbs in the frosting as you go.
• Add a lot of frosting and don't worry about making it smooth at this point; just cover the cake.
• Once the whole cake is covered and looks rather rustic, it's time to clean up the excess frosting and create smooth sides.
• To smooth the frosting evenly, it is crucial that the cake is centred on the turntable; otherwise, it will be wonky as it spins.
• Hold a metal icing spatula, a bench scraper, or a decorating comb straight up and down and at a 20-degree angle against the cake.
• Rotate the turntable steadily. Very gently press the spatula against the spinning cake. Don't move the spatula; let the turntable do all the work. By keeping the spatula in place and allowing the turntable to spin, you'll avoid scraping off too much frosting or getting swipe marks.
• As frosting builds up on the spatula, wipe it clean.
• Once the frosting is even and smooth, check for any gaps and fill them in. If there are pockmarks, you can heat the spatula with hot water to slightly melt the outer layer of frosting and make it as smooth as possible.
• Try not to overwork the frosting, or you'll start to hit the cake beneath. If this happens, don't fret; just add more frosting and start again.
• Once the sides are smooth, you should have a ridge of frosting jutting straight up around the edge of the cake, like a crown. Sometimes this is left as is, but for a sleek look, it can be swiped clean.
• Use the spatula to smooth the top edge by dragging it at a 20-degree angle from the outer edge of the "crown" to the centre of the cake, then lift the spatula up without going beyond the centre.
• Rotate the cake a quarter turn and repeat, wiping the spatula clean between each swipe. Continue until the top is flat and the sides are a crisp right angle.
• Don't be tempted to smooth the frosting up and over from the side to the top of the cake, as this will result in a rounded edge.
• If your edges are not perfect, don't worry; this is why decorative border piping exists—to hide any imperfections!

Decorating with buttercream

Crumb Coat:

Before you begin, it is important to lock in all the loose crumbs on the cake with a crumb coat. This step will ensure that your final layer of frosting is smooth and free of crumbs. Simply spread a thin layer of frosting over the cake, filling any gaps in the layers. Refrigerate or freeze the cake for about 20 minutes until the crumb coat is no longer tacky.

Final Layer of Frosting:

Place your crumb-coated cake on a cake turner, with a damp paper towel underneath. Spread a generous amount of frosting on the top of the cake, using a metal decorating spatula. Keep the frosting as flat and even as possible, pushing it slightly over the rim of the cake.

Next, spackle the sides of the cake with more frosting. If you've applied a crumb coat, this step will be easier, and you won't have to worry about incorporating crumbs into the final layer. Add a generous amount of frosting to the sides, covering the cake completely.

Smoothing the Frosting:

To achieve a smooth and even finish, it is crucial to have the cake centred on the cake turner. Hold a metal icing spatula, a bench scraper, or a decorating comb at a 20-degree angle against the cake and rotate the cake turner steadily. Gently press the spatula against the spinning cake, allowing the turner to do the work. Wipe the spatula clean as frosting builds up. Repeat this process until the frosting is even and smooth, filling any holes that may appear.

If there are pockmarks or imperfections, you can heat the spatula with hot water to slightly melt the outer layer of frosting and create a smoother finish. Be careful not to overwork the frosting, as you may start to scrape the cake beneath. If this happens, simply add more frosting and start again.

Once the sides are smooth, you will have a ridge of frosting jutting straight up around the edge of the cake. You can choose to leave this crown or swipe it clean with the spatula. To create a crisp right angle on the edge of your cake, drag the spatula at a 20-degree angle from the outer edge of the crown towards the centre of the cake, then lift it up before rotating the cake a quarter turn and repeating. Continue until the top is flat and the sides are smooth.

Piping and Decorating:

If you wish to add decorative piping or borders, you will need a piping bag and a selection of piping tips. Choose the desired tip and insert it into the pastry bag, or use a tip coupler if you plan to switch tips. Cut the bottom of the bag to fit the tip or coupler, starting small to avoid cutting too much.

Fill the bag with frosting, using a spatula to keep it neat and avoiding getting frosting on the outside of the bag. Twist the top of the bag tightly to create pressure, and you're ready to start piping! Always maintain this tight twist and pressure while piping, stopping occasionally to twist the top if needed. Use one hand to guide the tip, without wrapping both hands around the bag, as this will warm the buttercream and cause it to melt.

With these tips and techniques, you'll be well on your way to creating beautiful buttercream finishes for your wedding cakes!

Frequently asked questions