Helpful Buttercream Tips & Tricks

• Keep it covered: To prevent your icing from drying out, keep your bowl covered with plastic wrap until you're ready to use it.

• Using a hand mixer? Start by blending the shortening and liquid together first, then gradually mix in the sugar. It’s best to make one batch at a time to avoid overworking your hand mixer.

• Adjusting for weather: Buttercream can behave differently depending on humidity and temperature. If your icing seems too dry, add a little liquid—just ¼ to ½ teaspoon at a time—until it smooths out. If it’s too soft or runny, mix in extra sugar a tablespoon at a time until you reach the right consistency.

• Butter vs. shortening: You can swap the shortening for butter if you prefer a richer flavor. Keep in mind that all-butter icing will be softer and more prone to melting, especially in warm conditions.

• Too sweet? A tiny pinch of salt can help balance the flavor. Stir the salt into your liquid first to avoid gritty spots. You can also try using salted butter to mellow out the sweetness.

• Storage tips: Extra buttercream can be stored in an airtight container in the fridge for up to 2 weeks or frozen for up to 6 months. When you’re ready to use it again, bring it to room temperature and rewhip with a paddle attachment until smooth and fluffy.