How do you fix stiff American buttercream?

Most buttercream frostings can be safely left out for 2-3 days in a cool, dry place, such as in your pantry in a temperature-controlled kitchen. However, if your frosting is...

Yes, you can make your frosting a few days before you intend to use it and store it in the fridge. It’s easier to work with at room temperature, so...

It will keep for a few days in a piping bag in the fridge. Just squeeze out any air and seal the bag tightly with a clip or rubber band...

If it is too stiff, break it into pieces and knead each piece until it is no longer stiff. If that doesn’t work, rinse it under warm water, then knead...

Start by misting the locs with some warm water. Then, take a very, very lightweight oil and rub it down the locs. Don't use an oil with a silicone base,...

The temperature of the butter! You have to start with room temperature butter, or else the frosting will become very stiff.

You can stretch your arms by bending one arm and putting the other arm in the bent one. Then try to bend the elbow as much as possible.

There's American-style buttercream, which is a mixture of butter, powdered sugar, and milk; Swiss meringue buttercream, which is a mixture of egg whites, sugar, and butter; Italian meringue buttercream, which...

You can, but when it thaws the buttercream filling may separate. If it does, it may become watery and this will make the cake soggy. You can freeze buttercream icing...

You could use confectioner's sugar. This actually has less sugar in it, but it does have other additives that might affect the texture of your buttercream filling.