The Best Butter for Buttercream: How to Choose & Make Silky Smooth Frosting

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Butter is the soul of buttercream — shaping its texture, flavour, and quality.

If you’ve ever asked “What’s the best butter for buttercream?”, you’re not alone. It’s one of the most common questions I see in baking communities and professional kitchens alike.

In this guide, you’ll learn:
✅ How butterfat content affects your buttercream
✅ What types of butter give the best flavour and texture
✅ Pro techniques for silky smooth buttercream — every time

Whether you’re baking for your family or selling cakes, choosing the right butter can take your buttercream from basic to truly exceptional.

Why Butter Quality Matters for Buttercream

If you’re trying to achieve:

• Silky smooth texture

• Stable, pipeable buttercream

• Beautiful, even finishes

• Natural, balanced flavour

... then your choice of butter matters more than you might think.

High butterfat = smoother, creamier, more stable buttercream.
Low-quality butter = grainy, unstable, overly sweet or greasy buttercream.

The Importance of Butterfat Content

Aim for butter with 82% or higher butterfat.

✔️ European-style butters typically contain 82–85% butterfat → ideal for buttercream.
✔️ Many standard supermarket butters (especially in the USA) contain 80% butterfat → adds unwanted water, making buttercream grainy or unstable.

Why does butterfat content matter?
👉 More butterfat = less water = more stable, creamier buttercream.
👉 Less water = better texture and improved shelf life, especially in warm weather.

Pro tip: If you bake cakes for weddings or sell to customers, investing in higher butterfat butter is one of the simplest ways to improve your results.

A beautifully piped Lambeth-style cake featuring intricate vintage-inspired decorations, made with silky Italian meringue buttercream,
naturally coloured for an all-natural finish. Perfect for elegant celebrations and classic cake artistry.

What to Look for When Buying Butter

Here’s a breakdown of what makes some butters better for buttercream:

1️⃣ Grass-Fed Butter 

• Rich, golden colour

• Fuller, more complex flavour

• Higher omega-3s and vitamins

• Perfect if you want a buttercream with natural richness and depth

2️⃣ Organic Butter 

• Made without synthetic pesticides, hormones or antibiotics

• Cleaner flavour profile

• Enhances the purity of your buttercream

3️⃣ Cultured Butter 

• Made with fermented cream

• Slightly tangy, nuanced flavour

• Ideal if you want a buttercream that balances sweetness with subtle complexity

Note: Cultured butter is not always neutral → consider whether its flavour will complement your cake style.

The Role of Flavour Profiles

Your butter = your buttercream’s base flavour.

• If you want classic buttery flavour, choose grass-fed or cultured butter.

• If you want neutral buttercream (for pairing with chocolate, fruit, or bold flavours), choose unsalted, minimally processed butter with a clean flavour.

Avoid salted butter — it can alter the sweetness and affect stability.

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A delicate mini loaf cake adorned with hand-piped buttercream flowers, showcasing the artistry of Italian meringue buttercream.
The white IMBC remains uncoloured, highlighting its natural hue and silky texture for an elegant, all-natural finish.

How to Achieve White Buttercream

Many bakers struggle to achieve a pure white buttercream — especially with natural butters, which tend to be more yellow.

Here’s how to lighten your buttercream naturally:

✔️ Use light-coloured butter → but be aware some ultra-processed butters lose flavour.
✔️Whip the butter longer → incorporating air will lighten the colour.
✔️Add a tiny drop of violet gel food colouring → neutralises yellow tones to achieve a whiter finish.

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Pro Tips for Perfect Buttercream

✔️Room temperature butter is key.
Soften, but don’t melt. Too cold = won’t whip properly. Too soft = greasy and unstable.

✔️Use the best ingredients.
Your butter and vanilla make the biggest difference. If you’re going to spend more anywhere, this is where it counts.

✔️Be patient when mixing.
Whip thoroughly, scraping the bowl often to avoid pockets of unblended butter. Proper aeration is what gives buttercream its light, silky texture.

Master Buttercream With Confidence

No matter where you bake, the core principles for choosing butter remain the same:

✔️ Grass-fed, organic, and cultured butters offer superior flavour and texture
✔️ 82%+ butterfat is key for stability, smoothness, and beautiful piping results
✔️ Whipping techniques and proper ingredient choice take your buttercream to professional level

A refined buttercream canvas — smooth, stable, and naturally flavoured — where every layer starts with the right butter choice.

Ready to elevate your cakes?
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And don’t forget to download my Ultimate Guide to Cake Fillings & Frostings — it’s packed with recipes and pro tips for every layer of your cakes:
→ Download the Guide →

Related Free Resource

🎁 Download My Piping Guide for Mini Loaf Cakes → Click Here 
Learn how to create bakery-quality finishes at home.

Final Notes

Buttercream is one of the most rewarding and creative parts of cake decorating — and choosing the right butter is where it all begins.

With the right ingredients, techniques, and tools, you’ll be able to create silky, stable, and beautiful buttercream that enhances every layer of your cakes.

Happy baking!
— Faye

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