The Ultimate Stiff Buttercream Frosting for Your Baking Creations

Learn how to make stiff buttercream frosting that’s perfect for piping and decorating! Holds shape beautifully for cakes and cupcakes.

If you’re looking for the perfect buttercream for detailed piping or cake decorations, this stiff buttercream frosting is your go-to. It's creamy, holds its shape, and is versatile enough for intricate designs like flowers, borders, or writing. Made with simple ingredients and a stand mixer, this recipe ensures smooth, professional-quality results every time.

 The key to achieving stiff buttercream is balancing the ingredients and mixing techniques. Unsalted butter provides a rich base, while heavy cream adjusts the consistency without making the frosting too soft. A hint of clear vanilla and almond extracts adds depth to the flavor, and the addition of pudding mix or cornstarch helps stabilize the frosting, ensuring it holds its structure for hours.

Whether you're decorating a cake or cupcakes, this frosting will make your creations stand out. This recipe is beginner-friendly and offers tips to ensure success, from sifting powdered sugar to avoiding over-mixing. With a little practice and attention to detail, you'll master this buttercream and elevate your baking projects to the next level!

Equipment  

  1. Stand Mixer
  2. Measuring Cups and Spoons
  3. Spatula

Ingredients  

  1. 1 lb (450 g) unsalted butter, room temperature
  2. 2 tbsp heavy cream (plus extra for adjusting consistency)
  3. 2 tbsp pudding mix (or cornstarch)
  4. 1 tsp salt
  5. 1 tsp clear vanilla extract
  6. ¼ tsp clear almond extract
  7. 2 lbs (900 g) powdered sugar (sifted)

Instructions  

Step 1: Cream the Butter  

  1. Begin by creaming the unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for about 30 seconds until the butter becomes creamy and smooth.

Step 2: Add the Stabilizers  

  1. Add the heavy cream, pudding mix (or cornstarch), and salt to the creamed butter. Mix on low speed until everything is well combined, but be careful not to over-mix. Stop the mixer to scrape down the sides and bottom of the bowl to ensure even mixing.

Step 3: Incorporate the Flavorings  

  1. Add the clear vanilla extract and almond extract, or any other flavoring of your choice, to the butter mixture. Mix just until incorporated.

Step 4: Add the Powdered Sugar  

  1. Sift the powdered sugar and add it to the butter mixture in two batches. Start mixing on low speed to avoid sugar clouds, then increase to medium speed. Mix until the sugar is fully combined, but avoid over-mixing to prevent incorporating too much air.

Step 5: Adjust the Consistency  

  1. Whip the frosting on medium speed for about 2 minutes. Check the consistency—it should be stiff but smooth, without any grittiness. If the frosting feels too stiff, add 1–2 tablespoons of heavy cream or milk and mix again. If it’s too soft, mix in a bit more powdered sugar.

Step 6: Color and Finalize  

  1. Divide the buttercream into smaller portions if you plan to add color. Use gel food coloring for the best results, adding it gradually to avoid altering the consistency. Mix gently to incorporate the color without introducing air pockets.

Notes and Tips!
  1. Room Temperature Butter: Ensure the butter is at room temperature for smooth mixing. Cold butter will create lumps, while overly soft butter may affect the consistency.
  2. Sift Powdered Sugar: Sifting the sugar eliminates lumps and prevents clogging in piping bags.
  3. Gel Food Coloring: Stick to gel-based colors, as they won’t thin the frosting like water-based ones. Adjust the cream or milk if you must use water-based coloring.
  4. Consistency Adjustments: Add powdered sugar for firmer frosting or heavy cream for a softer texture, but do so a teaspoon at a time.
With this stiff buttercream frosting, your decorating projects will look flawless and taste just as amazing. Perfect for professional bakers and beginners alike, this recipe is a must-have in your baking toolkit! 🎂✨

2 comments

  1. Anonymous
    Does the cake need to be refrigerated after decorating it? Or can it be left on kitchen counter to stiffen the icing overnight?
    1. Carol
      Carol
      Great question! Whether or not the cake needs refrigeration depends on the environment and how long you plan to store it.

      Since this is a butter-based buttercream, it can sit at room temperature for about 1–2 days in a cool, dry place. If your kitchen is warm or humid, it's best to refrigerate the cake to prevent the buttercream from softening too much.

      If you leave it on the counter overnight, the icing will firm up slightly as it sets, but it won’t dry out completely like royal icing. If you prefer a stiffer finish for intricate designs, you can pop the cake into the fridge for about 20–30 minutes before serving.

      For longer storage (more than 2 days), refrigeration is recommended. Just be sure to bring the cake back to room temperature before serving so the buttercream stays creamy and delicious. Hope this helps, and happy decorating! 😊