I’m no expert on piping buttercream, I’m still learning and still get it wrong quite a lot. Some days I have it, some days I don’t. I often have to look at videos on the internet to learn techniques and I wanted to share them with you plus a couple of tips from me too.
Lay the table top tips
- If you’re piping lots of the same buttercream, don’t load it all into the piping bag at once. Butter will get warm quickly in your hands and can make your buttercream melt and go sloppy, so doing it in parts will ensure it doesn’t all get too warm.
- If you’re using an electric whisk, don’t whisk on a really fast setting, this causes air bubbles to get into the mixture and give a texture like an aero bar. To remedy this and ensure you have a smooth buttercream before you use it, get a plastic/rubber spatula and scrape the mixture around the bowl until you see nearly no air bubbles left.
- Ensure you use the right icing for the job – cream cheese doesn’t pipe well because it’s too runny, swiss meringue buttercream isn’t as sweet as other types. Do some research and find the best type for the cakes you are icing.
Video tutorial: Buttercream frosting technique using a palette knife
Video tutorial: Multi level buttercream swirl
Video tutorial: A flower type buttercream swirl
Video tutorial: Flower petal layers using buttercream
Video tutorial: Plain buttercream swirl