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
- Stand Mixer
- Measuring Cups and Spoons
- Spatula
Ingredients
- 1 lb (450 g) unsalted butter, room temperature
- 2 tbsp heavy cream (plus extra for adjusting consistency)
- 2 tbsp pudding mix (or cornstarch)
- 1 tsp salt
- 1 tsp clear vanilla extract
- ¼ tsp clear almond extract
- 2 lbs (900 g) powdered sugar (sifted)
Instructions
Step 1: Cream the Butter
- 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
- 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
- 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
- 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
- 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
- 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.
- 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.
- Sift Powdered Sugar: Sifting the sugar eliminates lumps and prevents clogging in piping bags.
- 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.
- Consistency Adjustments: Add powdered sugar for firmer frosting or heavy cream for a softer texture, but do so a teaspoon at a time.
