Up next in 10
The reason for 99% of cake decorating problems: buttercream consistency. #cakedecorating #cake
Aug 4, 2026
The reason for 99% of cake decorating problems: buttercream consistency. #cakedecorating #cake
Show More Show Less View Video Transcript
0:00
Every cake decorating problem starts
0:01
here, but before you blame your piping
0:03
tips or your technique, let's fix the
0:05
buttercream. This is the perfect
0:07
consistency for buttercream. It's easy
0:09
to stir, the edges are smooth when you
0:11
drag your spatula through it, and you
0:13
don't see any big air bubbles. This is
0:15
perfect for frosting a cake or for
0:17
piping anything that needs to hold its
0:19
shape, like borders. Now, let's make
0:21
this thinner by adding milk. You'll
0:23
notice it immediately loses its
0:24
definition, and it becomes droopy, and
0:27
the telltale sign is that it's very
0:28
shiny. Piping with this consistency is
0:31
impossible. The buttercream is blobby or
0:34
shapeless and droopy. To make
0:35
buttercream stiffer, add more sugar,
0:37
which I know people will hate because
0:39
buttercream is so sweet already, but
0:40
this stiffens it up so that it holds its
0:42
shape better. Of course, you can add too
0:44
much sugar, which makes the buttercream
0:46
almost grainy because it's so sugary.
0:48
When the buttercream gets stiffer, it
0:50
will hold its shape, and then you can
0:51
pipe things like flowers and borders.
0:53
But even if buttercream starts out the
0:54
right consistency like this, as you
0:57
pipe, the warmth of your hands will
0:58
start to melt the buttercream, and
0:59
you'll notice the piping start to lose
1:01
its shape. Quick solution, throw the
1:03
piping bag into the freezer and set a
1:04
timer for 1 minute. Any longer and the
1:06
buttercream will freeze. Now, the
1:08
buttercream is colder and stiffer or
1:10
firmer, and so it will hold its shape as
1:12
you pipe. And final tip, always cover
1:14
piping bags with cling film or Saran
1:15
wrap when you're not using them so that
1:17
the buttercream doesn't dry out and
1:19
crust. Buttercream is fine at room
1:20
temperature for 2 days. Follow British
1:22
Girl Bakes for more cake decorating tips
1:24
and tricks.
#Hobbies & Leisure