Buttercream Consistency

As I was writing my post on how I make smooth buttercream, I began to touch on the subject of buttercream consistency.

So many factors influence frosting consistency. It’s one of the hardest things to get right when making frosting. I laughed and thought to myself, I could write an entire post about buttercream consistency on its own!! And here we are 🙂

There is a delicate balance between the temperature of your kitchen, the brand of butter you use, the temperature of your butter, and the amount of heavy cream you use.

It seems like it shouldn’t be that complicated, but each of those variables can have a big impact on how your frosting turns out.

image of baileys frosting on a whisk attachment to show how smooth it is
My Baileys buttercream, made with the perfect amount of cream to have the right consistency.

The Butter

Let’s start by discussing the butter. The brand of butter you use and the temperature of your butter play a big part in your buttercream consistency.

The Brand and Quality of Your Butter

The percentage of fat and water in butter can vary based on the quality, brand, and how it’s made. Traditionally churned butter can have as little as 65% fat, but most commercially made butter has 80-82% fat.

The rest is mostly water (16-17%)! Usually the higher quality the butter, the higher fat percentage. While this is great in terms of taste and texture, it means you may have to use more heavy cream.

When I use really high quality butter like Plugra (a European style butter), I find I have to use almost twice the amount of heavy cream to get the consistency right.

On the other hand, I use less heavy cream when making frosting with my go-to unsalted butter from Whole Foods (the 365 brand). I love it because it’s super white in color, which makes naturally white frosting.

cream cheese buttercream
A fresh batch of my cream cheese buttercream frosting

However, my Whole Foods butter definitely seems like it has less fat in it. It becomes softer much more quickly and it’s a lot easier to incorporate powdered sugar into it.

For this reason, I actually prefer making American buttercream with slightly lower quality, store-brand butter!! Shocking, I know. Usually you hear the finest quality ingredients spiel.

And while there is totally a time and place for that, this isn’t it in my opinion.

Just to be clear, you should still use a respectable brand of unsalted butter. Margarine or butter spreads don’t cut it. You just don’t need the fancy $6 European butter!

The Temperature of Your Butter

In addition to the quality of your butter, the temperature of your butter can also have a big impact on the consistency of your frosting.

Most people think that room temperature butter means butter that’s been sitting out for hours, and is soft to the touch.

In reality, it only takes an hour or two for butter from the fridge to warm to room temperature. The butter should be soft enough to indent with your finger using a bit of pressure, but not soft enough to totally squish in the packaging.

This is super important when making more temperamental frostings like Swiss meringue buttercream or Russian buttercream.

image of smooth dairy free buttercream frosting in bowl
A batch of my american buttercream, ready to be added to a cake.

American buttercream is quite a bit more forgiving though. In fact, a lot of the time I leave my butter out overnight. It’s quite soft in the morning, but this actually makes it easier to incorporate the powdered sugar.

With that in mind, if your butter is warmer you won’t need to add much as much heavy cream. On the other hand, if you butter isn’t this warm you might need to an extra bit of cream.

The Temperature of Your Kitchen and Your Climate

Another factor that plays a huge role in your frosting consistency is the temperature of your kitchen and your overall climate.

If you live somewhere with a warm and/or humid climate, it can have a big impact on the consistency of your buttercream. Even if the consistency seems great when you first make it, it may get too thin as the frosting or your frosted cake sit out at room temperature.

If that’s you, you should definitely use less heavy cream. You may even want to swap out some of the butter for shortening.

A lot of people that live in super warm climates like Florida, the Philippines, or Australia swap half the butter for hi-ratio shortening.

image of eggless or egg free cupcakes frosted with egg free buttercream frosting
My egg free cupcakes, topped with frosting that is the perfect consistency for piping.

Hi-ratio shortening is designed specifically for bakers. It is 100% fat with added emulsifiers and no added salt or water.

This allows your frosting to hold more sugar and liquid, which makes it super temperature stable.

This is also a great idea if you’re making a cake during a hot summer, especially if it’s a wedding cake!! The only downside is that it does affect that taste of the frosting.

Sadly shortening doesn’t taste as good as butter, but when you do a 1:1 ratio with butter in your frosting, it still tastes good.

Adding the Right Amount of Heavy Cream

The final factor for getting your (American) buttercream frosting just right is the amount of heavy cream you add.

While I’d love to say there’s a magic amount that will work perfectly for everyone, sadly that isn’t the case.

Based on the factors discussed above (butter quality, butter temp, climate temp, etc.), the amount of heavy cream you need to add can vary a lot.

image of gluten free vanilla cupcake being frosted with vanilla bean buttercream frosting
My gluten free cupcakes, topped with frosting that is the perfect consistency for piping.

I know that it’s hard to know what the “right” consistency is when you’re relatively new to baking or if you’re making a new type of frosting you’re not used to.

To make it easier to know when you’re frosting is just right, I’ve come up with the test below.

The Spatula Test

The easiest way to see if your frosting is the right consistency is the spatula test! I check the consistency of every batch of frosting I make using this test.

It confirms that your frosting is stiff enough to hold its shape, but spreadable enough for you to easily frost your cake or pipe onto cupcakes. The spatula test works best with variations of American and Russian buttercream.

Firmly press a rubber spatula into your frosting, and pull directly up. Turn the spatula right side up, and look at the frosting on the tip.

image of buttercream frosting being tested for the right consistency
The spatula test in action! Look at that delicate little curl!

The frosting should form a somewhat soft peak that has a little curl on the end. It’s stiff enough to hold up that curl, but soft enough to create that little curl.

That little curl is a great visual cue to know that your frosting is just the right consistency.

If it’s too stiff and sticks straight up, I suggest adding in more heavy cream (1 Tbsp at a time).

If it’s too thin and doesn’t form a little peak at all, try adding a bit more powdered sugar (1/4 cup at a time). You can also chill it in the fridge for 10-minute intervals.

After each adjustment, be sure to retest the frosting with your spatula before making any additional changes.

image of buttercream frosting being tested for the right consistency with the spatula test
Another spatula test, with the curl on both the spatula and in the bowl!

The End

So there you have it. Everything you’ve ever wanted to know about buttercream consistency, and probably more 😛 If you have any other questions or tips, please share them in the comments section below.

Yield: 6

Vanilla Buttercream Frosting

Chelsweets Buttercream Rosette Cake

This vanilla American buttercream recipe only uses five ingredients! It's so easy and delicious to make, you'll never buy frosting again!!

Prep Time 10 minutes
Total Time 10 minutes


  • 2 cups unsalted butter, room temperature (434 grams; 1 lb box)
  • 1 Tbsp vanilla extract or vanilla bean paste (12 grams)
  • 1/2 tsp salt (3 grams)
  • 7 cups powdered sugar (907 grams; 2 lb bag)
  • 3 Tbsp heavy cream (or whipping cream) (45 grams)


  1. Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.
  2. Mix in 1 Tbsp vanilla extract or vanilla bean paste and 1/2 tsp salt on a low speed.
  3. Slowly add in 7 cups of powdered sugar, 1 cup at a time. Alternate with 3 Tbsp of heavy cream or milk, and mix on a low speed. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
  4. Mix on low until the ingredients are fully incorporated and the desired consistency is reached. 
  5. If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  6. If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reach the desired colored


This recipe makes about 6 cups of frosting.

Make your frosting ahead of time, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.

Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.

I usually make 1 1/2 batches of frosting to stack and frost a seven or eight inch cake.

Nutrition Information



Serving Size


Amount Per Serving Calories 1074Total Fat 64gSaturated Fat 40gTrans Fat 0gUnsaturated Fat 21gCholesterol 171mgSodium 207mgCarbohydrates 129gFiber 0gSugar 126gProtein 1g

24 thoughts on “Buttercream Consistency

  1. Chelsey: I’ve found all of your “tutorials” to be 100% but this “Buttercream Consistency” article surpasses all … you have not only reminded how important it is to consider the nature of your actual ingredients as you make up the frosting (and to consider the weather) … you taught us one of your “special tricks” so we, too, can make sure our Chelsweets Frosting is in the PERFECT “shape” to start decorating our cakes. I’m forever grateful!

    1. Hi Mae,

      I’d suggest stirring your frosting on low with a paddle attachment at the end for a few minutes, and then stir by hand with a rubber spatula. That’s what I do with mine!

  2. Hi Chelsea! This is an amazing write up. Do you recommend the same recipe and consistency for piping things like flowers? I have an issue with my flowers lacking definition. Would adding shortening be a good solution to this? Thank you!

    1. Hi Claire,

      I do! My frosting is pretty thick when I pipe flowers. I’d suggest thickening up your frosting if your flowers are lacking definition. That also can be caused by the heat from your hand warming up the frosting in the piping bag! If you think that might be the case, try taking breaks between flowers to help the frosting cool down, or wrap a paper towel around the bag. Hope that helps <3

  3. Mine is a very humid place. So whenever i piped flowers after few minutes i get scared seeing if the petals r gonna fall apart and melt down. Hope ur tips will help

    1. Humidity is hard! The best thing you can do to battle it is use hi-ratio shortening in your frosting <3

  4. Heyy, i found your all tutorials helpful nd really amazing.
    I just moved in Washington dc from india and I don’t know about which american brands are good for butter, chocolate and other ingredients. Can you please help me with this.
    Thank you ?

    1. Hi Aanal,

      You’re too sweet! And that’s great. Brands of butter and chocolate can vary a lot between different grocery stores and even different states! I like using chocolate and butter from whole foods (their 365 brand), but most types should work! I’d try out a few different types that are at the stores you shop at and see which ones you like best. Sorry I can’t be of more help <3

  5. Hey! First of all thank you so much for this post, it helped a lot! My problem is that I’m from Germany so I can only get European butter in our grocery stores. I tried your recipe anyways but now, as you said, my buttercream isn’t as white.. Is there anything you suggest doing in my case? Or is there no way around the yellowness when I’m using European butter?

    1. Hi Theresa,

      I suggest adding in a tiny (TINY) bit of purple gel food coloring! yellow and purple or opposites on the color wheel, and it helps cancel out some of the yellowish tint. It works like a charm!

  6. HI Chelsea, I tried making a layered cake for the first time yesterday using your recipe for lemon raspberry cake with lemon cream cheese frosting. It was delicious but I found that the frosting got hard and crusty when I left the cake out for a couple of hours at room temperature, and even more when I put the leftovers in the fridge overnight. It was still tasty so I wasn’t too concerned, but I want to make the cake for a wedding, probably a day in advance, so it’s going to be in the fridge and sitting out for long periods of time. Is there a way to prevent the frosting from drying out/ hardening? Thank you!

  7. Add some cornstarch instead of more powdered sugar… that will help!! And use shortening instead of butter. Butter melts too fast

  8. And add some cornstarch… that helps stabilize without adding more sugary sugar. I live in humid weather too.

  9. I always use your buttercream recipe and everyone always LOVES IT. (My husband especially). My biggest struggle is when I try to add food coloring. I just ordered the brand that you suggested in another blog, so maybe that will help when I make my next cake this week. But usually when I add food coloring, the consistency gets less firm and therefore does not pipe well. Do you have tips on coloring your frosting and keeping it pipeable? Thank you!

  10. Hi
    Thank you for all the tricks and advice really it’s so helpful , I just want to know when you taste the american buttercream do you feel the sugar granule?? Or the sugar should dissolve on the butter and you should not feel it?? Thank you again?

  11. Hi, I have made this twice. Once with a kitchen mixer, with a flat attachment, and once with a hand mixer. both came out looking rough, and lots of bubbles. first batch seemed to do better after sitting all night in fridge, then stirring before using. Second batch we didn’t have time to let it set overnight…maybe that helps.. Stirred this second batch quite a while with a spatula and still many bubbles. Second batch was for cupcakes and the edges came out “broken” looking vs a smooth edge. Not giving up! : )

  12. I think your spatula test is a brilliant tip and one I am so grateful for. There are so many bakers and cake decorators on the internet and as someone new to both, I find you are very practical in your approach, super clear in your tutorials, especially insightful to give even the smallest detail – sometimes when you do something so well and it becomes familiar, the smallest foundational practices are considered known by all and not mentioned or given much mention – this is not the case with you and no matter what I see or where I see it, I find myself coming back to you to be sure nothing has been missed. You are a treasure and one I am grateful for. Thank you Chelsweets. ?

Let me know what you think!