How to Make Firm Buttercream

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We all Scream for Buttercream!

We all love a delicious and moist cake with a smooth and buttery buttercream to top it off. It’s even better when you can combine that same taste with a more firm texture.

When I first started out making buttercream, I tried several recipes and after a little trial and error, I found several important key factors for making firm buttercream without the excessive sweet tase.

That’s when I decided combine all of the good aspects of each recipe with my very own spin on Buttercream. The steps that I came up with for this buttercream recipe are very simple and can be made in just 15 minutes.

As a cake decorator, I believe it’s best to dibble and dabble in different recipes because in figuring out what works and what doesn’t. It’s also best to know these important factors for making firm buttercream in order to help preserve the cake for a longer shelf life.

So let’s get started!


(One batch is enough to fill and ice a 10 inch cake)

American Buttercream:

  • Swiss Buttercream:

Step 1: Making American Buttercream

First, you’re going to start with the American Buttercream, which consist of creaming together the salted butter and shortening. Throughout this process, you’d want to scrape the sides of the bowl in order to not have any clumps in your buttercream.

Continue mixing the butter and shortening together for at least 5 minutes until the mixture has turned white. Next, you’ll want to add in the vanilla extract, mixing until it’s fully combined. Last but not least, add 1 pound of  powdered sugar to the mixture.

american buttercream

I recommend adding a little at a time slowly, in order to prevent a sugar cloud. One tool that I absolutely have use when it comes to preventing the powdered sugar from exploding everywhere is the Pouring Shield for the KitchenAid.

adding powder sugar to buttercream

That thang is amazing! Once all of the powdered sugar has been added, it’s best to turn the mixer on high speed in order to fully combine the buttercream.

mixed buttercream

If the consistency is too stiff, you can always add 1 tablespoon of heavy whipping cream, at a time to lower the thickness of the buttercream. But on the flip side of that, I highly recommend retaining some of it’s thickness because you’ll be adding more to it.


Step 2: Mixing together the Swiss Buttercream

As for the second step, we’ll be making the Swiss Buttercream. I know this may sound very odd, but I can promise you that this will turn out great because it has worked for me several times.

egg whites for swiss buttercream

So what you’re going to do now, starting with a clean bowl, is add 4 ounces of egg whites and 1 pound of powdered sugar to the bowl and mix them together on low for 5 minutes.

adding powder sugar to egg whites

Please know that the texture will thick as the egg whites and powdered sugar have mixed together. This is a great sign that you’re on the right track and on your way to making some deliciously firm buttercream!

mixing egg whites and powder sugar

After the mixture has mixed for at least 5 minutes, next you’ll add in the pure vanilla extract.

adding vanilla extract to swiss buttercream

Now you will add the slices of butter to the mixture on low speed, one piece at a time making sure each stick is well blended before adding the next one.

adding butter to swiss buttercream

After adding all of the butter to the mixture, allow the mixture to mix on a high speed for at least 10 minutes.

butter fully added to swiss buttercream

Please know that the mixture will look runny after all of the Butter has been added, but once it’s been mixed on high for 10 minutes it will form a thick and creamy consistency of buttercream.

mixed swiss buttercream frosting


Step 3: Combining the two…..

This step in the process is my absolute favorite!  In this step we will combine both Buttercream’s together! I know this sounds a bit crazy, like why would you mix Swiss buttercream with American buttercream?

combine swiss and american

But here’s why, it gives you that buttery taste of Swiss Buttercream, while providing that firm texture of American Buttercream at the same time.

firm vanilla frosting

I’ve used this buttercream on several birthday cakes and as wedding cake frosting and I have had so much success with it. It’s also great for piping flowers and has held up pretty well in hot and humid temperatures.

As proof, I used this recipe on a Wedding back in April 2018. It was an outdoor wedding and I set the cake up at the venue an hour before the ceremony, and it wasn’t eaten until 3 hours later at the reception. I was so excited because not only did everyone love the cake, but it held together very well the entire time.

Let’s Try It!

I hope you all will try this recipe because you will not be disappointed. You’re practically getting the best or both worlds with this delicious and firm buttercream. You can also add gel food coloring and different flavorings such as lemon, strawberry, and etc to it or unsweetened cocoa to make Chocolate Buttercream.

I love how it is very versatile and delicious at the same time. So the next time you make a cake or cupcakes, try this recipe. I can guarantee that this will turn out to be a success for you.


Buttercream FAQs:

How long can this buttercream be stored in the refrigerator?

Buttercream frosting/icing can be stored in the refrigerator for a up to 10 days.

How to soften buttercream?

There’s two things that you can do to soften this buttercream. You can either leave it out on the counter for 30-45 minutes, or re-beat the buttercream on high in order to fluff it up. Usually, I will beat the buttercream once again just to avoid any curdling from the Swiss being mixed it.

How long can you leave a cake covered in buttercream out?

You can leave a cake covered in this buttercream out for up to 3-5 hours.

Should I refrigerate a cake covered in buttercream?

In regards to this recipe, I recommend refrigerating a cake after 3-5 hours. As I mentioned earlier, that wedding cake sat out for up to 4 hours and tasted fantastic. 

How does it hold up under fondant?

This buttercream is perfect for fondant. I recommend letting your cake sit in the refrigerator for 30 minutes after its been crumb coated because it will create a firm surface for the fondant.

Can this buttercream be frozen?

Yes, however I suggest freezing it in an air tight container or bag to prevent any changes in the taste. When it comes to using it, I also suggest letting it thaw out for 2 hours in the refrigerator and then beat it once again so that it is thick and fluffy as the first time you made it. Please note that this must be used 2-3 days after its been thawed out.

Is it Safe to eat raw eggs and do I have to use egg whites in a carton?

In this recipe I used pasteurized eggs for food safety purposes. Pasteurized eggs are safe to use because they have already been heated to kill off any bad bacteria, making it safe to consume raw egg whites. If pasteurized egg whites in a carton are hard to find, you can also purchase pasteurized whole eggs and just take out the egg yolks yourself.


1 thought on “How to Make Firm Buttercream

  1. how do you bake cupcakes and the liners still stay white or the original color. mine always look brown from being in oven thank u

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