You can mix buttercream with a hand mixer.
To mix buttercream with a hand mixer, you use softened butter at room temperature and then beat the softened butter until the butter has become light and fluffy.
Next slowly add the powdered sugar on a low speed to prevent it from flying out of the bowl while you're using the hand mixer to mix the buttercream.
Then mix in the wet ingredients and continue to whip the ingredients until it's silky.
To get the best results when mixing your buttercream using a hand mixer, make sure the butter is soften properly.
Make sure that the butter is at room temperature but is not melting.
The butter should take a gentle thumbprint, but also hold it's shape.
And add the powdered sugar to your buttercream mixture gradually and in batches.
And mix the powdered sugar into your buttercream mixture on a low speed initially, so that it incorporates without dusting the kitchen with the powdered sugar.
Hand mixers are also powerful, but can also be prone to overheating.
So just avoid mixing the buttercream for longer than 5 minutes to 10 minutes, continuously so that you don't burn out the motor of the hand mixer.
Also scrape the sides of the bowl frequently using a silicone spatula to frequently ensure all the butter and sugar are incorporated evenly.
To make the perfect buttercream, avoid starting with cold butter (which causes lumps) or melted butter (which creates a greasy, runny mess).
Additionally, never skip sifting your powdered sugar, skip the initial crumb coat on your cakes, or overbeat the mixture at high speeds, which creates unwanted air bubbles.
Keep these key pitfalls in mind when you're making buttercream to ensure a smooth, velvety finish every time:
Preparation & Mixing Mistakes.
Incorrect Butter Temperature: Always use room-temperature butter (around 65F to 70F).
If the butter is too cold, it will not blend smoothly; if it's too soft or oily, the frosting won't hold its shape.
Not Sifting Powdered Sugar: Dumping unsifted sugar into your base is a surefire way to get a lumpy consistency that will clog your piping tips.
Under-whipping the Butter: For American buttercream, whip the butter solo for 3 to 5 minutes until it is pale and fluffy before adding any sugar.
Adding Liquid Too Fast: Adding milk or extracts all at once can cause your buttercream to curdle or "break."
Pour liquids in gradually with the mixer running on low.
High-Speed Whipping: High mixer speeds incorporate excess air, creating annoying bubbles.
Use a paddle attachment (not a whisk) and mix on low to medium-low speed.