What percentage should buttercream be aerated to achieve optimal texture?

To achieve optimal texture in buttercream, aerating it to about 50% is ideal. This level of aeration allows for the introduction of sufficient air into the mixture, resulting in a light and fluffy consistency that is easy to spread and pipe. The process creates a balance between structure and smoothness, which is crucial for various applications in the bakery, whether for frosting cakes or filling pastries.

Aerating buttercream beyond this point can lead to an overly soft texture, which may compromise its stability and make it difficult to work with for decorating purposes. Thus, targeting around 50% aeration ensures that the buttercream holds its shape while retaining a desirable creamy texture.