Smooth Butter Cream

Smooth Buttercream

Smooth Buttercream

How do you get butter cream to be smooth? I would rather not use fondant this time but would like the same smooth appearance. Thanks


Hi Barbara, Not an easy thing to do. Here are a couple of posts that pertain to that very question. Read these first.
This one
here is from a visitor who asked what type of icing to use to make her cake look smooth as she didn't want to go the fondant route.

And this tip is in the comments section under the question. It's a great cake decorating tip by the woman who submitted her first wedding cake picture. She uses a paper towel over her buttercream and then smooths it with a fondant smoother. I have been seeing more cake decorators talking about this method lately.

I use a hot spatula to smooth mine. After I frost the cake and get the buttercream as smooth as I can I then take a spatula and dip it in hot water. Wipe the spatula so there is not water or very little water left on it and run it over your frosting.

You can also try this cake decorating frosting recipe from Wilton It is made with shortening which is easier to work with. I occasionally use this recipe for making crisp roses and leaves, but do not like the thought of eating it.

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Aug 10, 2011
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by: DebbieCatt

There are lots of recipes for buttercream icing, but as long as you use one for "crusting" buttercream you can easily smooth a cake to have a finish like fondant. There are several methods. The best known is called the Viva method.

Ice the cake and smooth the icing as much as possible, then set the cake aside to crust. When the cake doesn't stick to your finger when you touch it, it's ready to smooth. You can take a Viva paper towel and lay it on the surface. Smooth out gently with your fingertips going over the towel in a circular motion. Lift, move the towel, repeat across the entire cake surface.

You can also do the same thing with the parchment squares you use for making frosting bags. I haven't had any success with the rolls of parchment you buy from the supermarket, there's some finish on them that just doesn't work correctly. The least expensive of the "paper" method is regular old copier paper. You can buy an entire ream at Walmart for under $4. The disadvantage of parchment and copier paper is you have to be careful when placing the paper, as it can dig into the icing, but all three methods work. If you use parchment or copier paper, I cut the corners off so the edges are rounded, or you can cut the paper into strips to make it easier to work with. Parchment triangles should be cut in half and the edges rounded for best results. The Viva method is great because the towels are soft and don't have sharp edges that ding your cake. I use all three methods, but we teach the parchment method in our Wilton Method cake decorating classes.

Good luck!
Aug 10, 2011
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by: Barb McCorkle

Thanks so much. I really appreciate your help. I will be sure to follow the tips. I am excited to see the results.
Feb 01, 2012
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by: Amy

Old Southern trick.....I was taught to dip spatula in room temp of warm milk,cream or even can milk and smooth the butter cream in small sections first (keep in mind you will remove some of the incing) but once you've gone over the cake in small sections you go back over the entire cake with the liquid on the spatula (removing no icing)to continue to smooth. I always use heavy whipping cream, water can dry icing out. Best of luck.

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