How to get a smooth buttercream surface
- After pasting or pipping the buttercream around the cake, smooth as much as possible with a spatula.
- Let the icing dry. You want the buttercream frosting slightly crusted over.
- Then take some parchment paper and use the warmth of your fingers to smooth the icing perfectly smooth. (If you do this too soon, the icing will stick to the paper and you will have a big mess)
- You can also try this technique using wax paper, over sized damp cheesecloth, viva paper towels, or a sponge mini-roller.
If you are using a buttercream recipe which never crusts (ie: Meringue-based Buttercream, such as Italian and Swiss) the paper smoothing method will not work. You will need to chill the cake & spatula and then sculpt as best as possible with the spatula.
This cake decorating technique creates a flawless finish that makes it look like fondant but is actually done in buttercream!
How to get a smooth buttercream surface
Most cake decorators know that fondant is a great medium for getting a smooth surface to decorate on but did you know you can get the same effect with buttercream frosting? This can easily be done with a little know-how and finessing.
Anonymous
October 17, 2007
Carrie was flattered that you chose a picture of one of her cakes for the “smooth buttercream” article! You might be interested to know that this particular cake has a cream cheese frosting which was smoothed (like all her cakes are) using the good old fashioned spatula-and-warm-water method. As you can see, cream cheese frosting can also produce a great surface with some patience, but will be the first to form cracks as it dries out and contracts. Enjoyed your blog, thanks again for the link.
Sweet Pea Bakery
October 17, 2007