Buttercream: the creamy, dreamy, and utterly irresistible frosting that elevates cakes from simple to spectacular. But when it comes to building a layer cake, a crucial question arises: Can you confidently put buttercream between layers? The short answer is a resounding yes! However, achieving layer cake perfection with buttercream requires understanding different buttercream types, application techniques, and strategies for stability. Let’s dive deep into the world of buttercream and layer cakes to ensure your next creation is a showstopper.
Understanding Buttercream Varieties and Their Suitability for Layering
Not all buttercreams are created equal. Their different ingredients and preparation methods result in varying textures, sweetness levels, and stability, influencing their suitability for filling and layering cakes. Choosing the right buttercream is crucial for a structurally sound and delicious layer cake.
American Buttercream: The Sweet and Simple Choice
American buttercream, also known as simple buttercream, is the most straightforward and arguably the sweetest variety. It’s made by creaming together butter and powdered sugar (icing sugar), then adding a liquid like milk or cream for desired consistency, along with flavorings such as vanilla extract.
Its advantages are its ease of preparation and readily available ingredients. However, its high sugar content can make it overly sweet for some palates. Furthermore, its high butter-to-sugar ratio makes it the least stable of all buttercreams, especially in warm environments.
American buttercream is best suited for cakes that will be served in a relatively cool environment and are not excessively tall or heavy. Its soft consistency can make it challenging to create sharp edges and intricate designs. While it can be used between layers, it’s best to avoid using too much and chill the cake well before serving.
Swiss Meringue Buttercream: Silky Smooth and Stable
Swiss meringue buttercream (SMBC) is a step up in terms of both complexity and quality. It’s made by whisking egg whites and sugar together over a double boiler until the sugar is dissolved and the mixture is hot to the touch. This meringue is then whipped to stiff peaks, and softened butter is gradually added until a smooth, silky buttercream forms.
The cooking of the egg whites pasteurizes them, making it a safer option for those concerned about raw eggs. SMBC is significantly less sweet than American buttercream and has a wonderfully smooth, almost ethereal texture.
SMBC boasts excellent stability, holding its shape well and tolerating warmer temperatures better than American buttercream. This makes it a fantastic choice for filling and layering cakes, especially those with multiple tiers or intricate decorations. Its smooth texture also provides an excellent base for sharp edges and fondant application.
Italian Meringue Buttercream: The Ultimate in Stability and Elegance
Italian meringue buttercream (IMBC) is considered by many to be the gold standard of buttercreams. It involves pouring a hot sugar syrup into whipped egg whites, creating a stable meringue base before adding softened butter.
The hot sugar syrup effectively cooks the egg whites, ensuring safety. IMBC is known for its exceptional stability, incredibly smooth texture, and subtle sweetness. It’s also the most technically challenging buttercream to make.
IMBC is the ideal choice for complex layer cakes, wedding cakes, and any cake requiring exceptional stability and a professional finish. It holds its shape beautifully, stands up well to warmer temperatures, and provides a flawless canvas for intricate decorations. While it requires more effort to prepare, the results are well worth it.
French Buttercream: Rich and Decadent
French buttercream is made by pouring a hot sugar syrup into whipped egg yolks, creating a rich and decadent buttercream. It is less stable than SMBC or IMBC and has a slightly yellow hue due to the egg yolks.
French buttercream is richer and has a more intense flavor than other buttercreams. Due to its richness and relative instability, it’s not the most common choice for layering cakes, especially tall or heavily decorated ones. However, it can be used sparingly between layers in smaller cakes, providing a unique flavor profile.
Ermine Buttercream: The “Flour” Buttercream
Ermine buttercream, also known as boiled milk frosting or flour buttercream, is made by creating a roux with flour and milk, then whipping it with butter and sugar. The result is a light, fluffy, and surprisingly not-too-sweet buttercream.
Ermine buttercream is less sweet than American buttercream and offers a unique texture. It’s relatively stable and works well for filling and layering cakes, particularly those where you want to avoid an overly sugary frosting. It’s also a good option for those who prefer a less intense butter flavor.
Techniques for Successfully Layering Cakes with Buttercream
Choosing the right buttercream is just the first step. Proper application and cake construction techniques are essential for ensuring your layer cake remains stable and visually appealing.
Leveling Your Cake Layers: A Foundation for Success
Uneven cake layers are a recipe for disaster. They can cause the cake to lean, wobble, and ultimately collapse. Before frosting, always level your cake layers using a serrated knife or a cake leveler. This ensures a flat, even surface for the buttercream to adhere to, creating a stable base for the subsequent layers.
Creating a Buttercream Dam: Preventing Filling Overflow
A buttercream dam is a ring of firmer buttercream piped around the edge of each cake layer. This dam acts as a barrier, preventing softer fillings like fruit curds, pastry creams, or ganache from seeping out the sides of the cake. It also helps to contain the filling and create a clean, professional look.
Use a piping bag fitted with a round tip to create the dam. Ensure the buttercream used for the dam is slightly stiffer than the filling.
Applying the Buttercream Filling: Even Distribution is Key
Evenly distributing the buttercream filling between the layers is crucial for stability. Use an offset spatula or a piping bag to spread the buttercream in a consistent layer, ensuring it reaches the buttercream dam. Avoid applying too much filling, as this can cause the cake to bulge and become unstable.
Chilling the Cake: Allowing the Buttercream to Set
Chilling the cake after filling and frosting helps the buttercream to firm up and stabilize. Refrigerate the cake for at least 30 minutes (or longer for taller cakes) before adding the final layer of frosting. This allows the buttercream to set, preventing the layers from shifting and making it easier to achieve a smooth, even finish.
Crumb Coating: Sealing in Crumbs for a Flawless Finish
A crumb coat is a thin layer of buttercream applied to the entire cake to trap any loose crumbs. After applying the crumb coat, chill the cake again to allow the buttercream to set completely. This creates a smooth, clean surface for the final layer of frosting.
Final Frosting: Achieving a Smooth and Professional Look
Once the crumb coat is set, you can apply the final layer of buttercream. Use an offset spatula or a bench scraper to create a smooth, even finish. Consider using a turntable to rotate the cake while frosting, ensuring consistent coverage. Practice different techniques for achieving your desired look, whether it’s smooth, textured, or decorated with intricate piping.
Troubleshooting Common Buttercream Layer Cake Issues
Even with careful planning and execution, buttercream layer cakes can sometimes present challenges. Here’s how to troubleshoot some common problems:
Cake Layers Sliding: Insufficient Chilling or Unstable Buttercream
If your cake layers are sliding, it’s likely due to insufficient chilling or using an unstable buttercream. Ensure you are chilling the cake adequately between each step, allowing the buttercream to set. If you’re using American buttercream, consider switching to a more stable option like SMBC or IMBC. You can also try inserting dowels into the cake for added support, especially for taller cakes.
Buttercream Too Soft: Overmixing or Warm Environment
Overmixing buttercream can cause it to become too soft. Mix the buttercream only until it is smooth and creamy, avoiding excessive whipping. If the buttercream is too soft due to a warm environment, chill it in the refrigerator for a few minutes before using it. If the buttercream separates, it might be too warm, refrigerate briefly, then re-whip.
Buttercream Too Stiff: Undermixing or Cold Environment
Undermixing buttercream can result in a stiff, grainy texture. Continue mixing the buttercream until it is smooth and creamy. If the buttercream is too stiff due to a cold environment, allow it to warm up slightly at room temperature before using it. You can also try adding a small amount of liquid, such as milk or cream, to loosen it up.
Bulging Layers: Too Much Filling or Uneven Layers
Bulging layers are typically caused by using too much filling or having uneven cake layers. Be mindful of the amount of filling you apply between each layer, ensuring it’s evenly distributed and not excessive. Always level your cake layers before frosting to create a stable base.
Cracks in the Buttercream: Dry Cake or Improper Application
Cracks in the buttercream can be caused by a dry cake or improper application. Ensure your cake layers are moist and not overbaked. When frosting the cake, apply even pressure and avoid dragging the spatula across the surface, which can create cracks. A thin layer of simple syrup brushed onto the cake layers before frosting can also help to keep them moist.
Tips for Choosing the Right Buttercream for Your Cake
Choosing the right buttercream involves considering several factors, including the cake’s size, design, and serving environment.
- Cake Size and Complexity: For taller, multi-tiered cakes or those with intricate designs, opt for a stable buttercream like SMBC or IMBC. For smaller, simpler cakes, American buttercream or ermine buttercream may suffice.
- Serving Environment: If the cake will be served in a warm environment, choose a buttercream that can withstand higher temperatures, such as SMBC or IMBC. American buttercream is best suited for cooler environments.
- Flavor Profile: Consider the flavor of the cake and choose a buttercream that complements it. American buttercream is very sweet and pairs well with chocolate or vanilla cakes. SMBC and IMBC have a more subtle sweetness, allowing the cake’s flavor to shine through. French buttercream adds a rich, decadent touch.
- Personal Preference: Ultimately, the best buttercream is the one you enjoy the most. Experiment with different varieties and find the one that suits your taste and skill level.
By understanding the different types of buttercream, mastering proper application techniques, and troubleshooting common issues, you can confidently put buttercream between layers and create stunning, stable, and delicious layer cakes every time. Remember to prioritize stability, even distribution, and proper chilling for optimal results. Happy baking!
Can I use different types of buttercream for the filling and the frosting?
Yes, you absolutely can use different types of buttercream for the filling between layers and the outer frosting of your cake. Many bakers choose to do this to create a more complex flavor profile or to achieve different textures. For example, you might use a rich and decadent chocolate buttercream as a filling, paired with a lighter and less sweet vanilla Swiss meringue buttercream for the overall frosting.
Keep in mind the structural integrity of your cake when choosing buttercreams. A more stable buttercream, like American buttercream or Swiss meringue buttercream, is often preferred for the outer frosting, providing a sturdy base for decorations. Softer buttercreams, like French buttercream or ermine buttercream, can be used as fillings but might require a dam of a sturdier buttercream around the edge of the cake layers to prevent bulging.
Will the buttercream filling cause my cake layers to slide?
The likelihood of cake layers sliding due to the buttercream filling depends on several factors, including the type of buttercream, its consistency, and whether the cake layers are properly chilled. Buttercream that is too soft or applied too thickly can definitely contribute to slippage. Furthermore, if the cake layers are warm, the buttercream will soften and increase the risk of sliding.
To prevent sliding, ensure your buttercream is a stable consistency by chilling it briefly if needed. Apply the buttercream in an even layer, avoiding excessive amounts. Consider chilling the cake layers before assembling and again after applying the buttercream filling. You can also use dowels for extra support, especially for tall or multi-tiered cakes.
How much buttercream should I use between each cake layer?
The ideal amount of buttercream filling between cake layers depends on personal preference and the desired cake height. A good starting point is generally between 1/4 to 1/2 inch thick layer of buttercream. This provides enough moisture and flavor without making the cake unstable or overwhelming.
Experiment with different amounts to find your preferred balance. If you prefer a more buttercream-forward cake, you can opt for a thicker layer. However, remember to maintain stability. Too much buttercream can make the cake difficult to slice neatly and may cause the layers to slide. Using a piping bag to apply an even layer and then smoothing it with an offset spatula helps achieve a consistent thickness.
What if my buttercream is too soft to use as a filling?
If your buttercream is too soft to use as a filling, there are several ways to firm it up. The most common solution is to chill the buttercream in the refrigerator for a short period of time, usually 15-30 minutes. Keep a close eye on it, as you don’t want it to become too hard.
Alternatively, you can add a small amount of powdered sugar, a tablespoon at a time, until you achieve the desired consistency. If the buttercream is too soft due to overmixing, try gently folding in a bit more cold butter to help stabilize it. Remember to test the consistency after each adjustment until it’s firm enough to hold its shape between the cake layers.
Can I add other fillings between the layers in addition to buttercream?
Absolutely! Adding other fillings alongside buttercream is a fantastic way to enhance the flavor and texture of your layer cake. Popular additions include fruit curds, jams, ganache, or even crunchy elements like chopped nuts or cookie crumbs. These additions provide extra moisture, flavor, and visual appeal.
When incorporating other fillings, it’s crucial to create a buttercream dam around the edge of each cake layer to contain the softer fillings and prevent them from seeping out. This dam acts as a barrier, keeping the filling neatly contained and preventing the cake from becoming soggy. It also helps maintain the clean appearance of your finished cake.
How long can a cake with buttercream filling sit at room temperature?
The amount of time a cake with buttercream filling can safely sit at room temperature depends on several factors, including the ingredients in the buttercream, the ambient temperature, and the humidity. Generally, a cake with buttercream filling made with butter and sugar can safely sit at room temperature for up to 2-3 days.
However, if the buttercream contains perishable ingredients like cream cheese, fresh fruit, or eggs, it should be refrigerated and can only sit at room temperature for a couple of hours at most. High temperatures and humidity can also shorten the lifespan of a cake, so it’s always best to err on the side of caution and refrigerate your cake, especially if you’re unsure about the safety of the ingredients.
How should I store a cake with buttercream filling?
The ideal storage method for a cake with buttercream filling depends on when you plan to serve it. If you plan to serve the cake within a day or two, it can be stored at room temperature, provided the buttercream doesn’t contain perishable ingredients. Place the cake in an airtight container or cover it loosely with plastic wrap to prevent it from drying out.
For longer storage, the cake should be refrigerated. Wrap the cake tightly in plastic wrap or place it in an airtight container before refrigerating to prevent it from absorbing odors from the refrigerator. When ready to serve, allow the cake to sit at room temperature for about 30 minutes to an hour to soften the buttercream slightly for optimal flavor and texture.