Make sure the butter is at room temperature

There are several reasons why using butter that is at room temperature is necessary for creating buttercream. The frosting's texture can be badly impacted by using cold butter, which is the first justification. No matter how vigorously you beat the butter, it won't magically whisk into a pillowy consistency if the butter is rock-hard; the frosting will still be lumpy. Additionally, using chilled butter may cause the frosting to split, giving it a cottage cheese-like appearance that is undesirable.

Finally, avoid using your mixer to beat cold butter because doing so could harm the appliance. It may potentially subject the motor to unnecessary wear and tear, reducing the lifespan of your device. With all of this in mind, it is obvious that leaving the butter out before creating the frosting is the best course of action. You'll get the outcomes you want if you plan ahead and take it out of the fridge to soften it. Once you deal with room-temperature butter, you probably won't look back.