In warmer kitchens it may help to add a pinch of cream of tartar to your buttercream to help firm up or ‘stabilise’ it. For Italian or Swiss-style buttercream, whisk molten sugar (heated to ...

sieve the icing sugar to eliminate any clumps as these will not dissolve in the butter icing. Gel colours work much better in buttercream icing than liquid food colouring because they give more ...