From time to time members ask how much buttercream to make up for various size cakes, number of layer fillings and covering. Since we don’t have a buttercream guide on the site, I thought it might help to put one up. This guide is just for standard buttercream based on Paul’s tutorial.
In the tutorial, Paul adds a small amount of ganache to the buttercream to give it more structure. This is optional. However, if you would like to use the ganache as shown, it is reasonable to add 6% of the buttercream total as ganache.
As always, this is a guide. It is possible you may need to make a little more or have some left over. When I made up Paul’s quantities I had a fair amount left over so we have designed the chart around the quantity which I used. Any leftover buttercream, sealed in an airtight container, can be refrigerated for a couple of weeks or frozen for approximately three months.
Buttercream takes on tastes and smells of other food very quickly so please, do keep it well away from any funky stuff in your fridge or freezer!
Hope the guide helps.
Be Happy!! 🙂