Buttercream issues

[bakercat]

Hello!
I have been home baking for a couple years now but just recently joined this site. I always encounter the same problem when it comes time to frost cakes or cupcakes. The frosting always comes out “grainy” at times or lumpy, and it melts easily, making it hard to frost a layer cake. This is most frustrating because I will be applying frosting to the sides of the cake and the frosting in between layers squishes out the sides. I’ve used different recipes for a basic buttercream frosting and this usually happens. I’ve tried to make the frosting extra thick to prevent this but then it tears up the cake. Could this be an issue in butter temperature? Any other ideas on what’s going wrong? Thanks!

 

[retired baker]

its impossible to say without knowing which process you're using.

 

[Mona]

It sounds like your buttercream might be too soft or not mixed well enough. Make sure your butter is at room temperature but not too warm, and sift your powdered sugar to avoid lumps. Beat the butter until creamy before adding sugar, then mix on low to combine and whip until fluffy. If the frosting is too thick, add a bit of milk or cream. For melting issues, chill the frosting to firm it up before using it. This should help you get a smoother and more manageable frosting.