We'll be *pudding* this on anything frost-able.
A heavier weight per cup is a surefire indication of a chilly frosting, one stiffened by cold butter unable to stretch and expand with aeration. A few degrees or ounces here or there may sound like a compulsive detail only trained pastry chefs could appreciate, but not so! The differences are night and day.
These differences in temperature and volume affect everything about the buttercream, from sweetness to yield. When cool temperatures prevent proper aeration, the amount of sugar and fat in the recipe will be concentrated into a smaller, denser yield. This cold, dense buttercream will therefore taste sweeter and have a greasy mouthfeel, like a lump of cold butter on your tongue. Not only that, but its density and firmness make it a nightmare to spread over soft cake.
As drastic as these differences can be, temperature-related problems can always be fixed, and that fix is always easy. If it's too cold and dense, place the buttercream over a warm water bath until the sides of the bowl start to get slick with melted buttercream, then re-whip. If it gets too warm and the buttercream becomes soupy and soft, refrigerate for 15 minutes or so, then re-whip.
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