Buttercream Frosting

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Permalink Reply by June Kowalczyk on April 1, 2015 at 8:24pm

It would help if you posted the recipe you use, and the climate where you live. Temperature does affect icing. If you check this site, there are many good icing recipes posted here. I make flour icing most often. A poor man's SMBC (Swiss Meringue Buttercream).
Here's the recipe I use:
leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/
I do add a tablespoon of meringue powder an a cup or two of icing sugar. Found it easier to pipe.
Best advice is to try out different recipes, see what works, how it tastes...

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Permalink Reply by Maria Gemini on April 2, 2015 at 12:03am

Be sure there are no traces of oil in all the tools and baking equipment you use. Then place your beater in the fridge before you attach it to your mixer. Add Crisco shortening to your butter, don't make it pure butter as it will really melt.

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Permalink Reply by Traci Ann Hunt on April 6, 2015 at 9:41pm

What do you mean don't make it pure butter? what else is there to use? can you name me off a few that isn't real butter please? because I have never heard nothing to use then regular butter thank you

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Permalink Reply by Sandra Smiley on April 6, 2015 at 10:44pm

Traci, as Maria said, you can substitute Crisco or other solid vegetable shortening for part or all of the butter.  Many professionals use all Crisco because it yields a whiter frosting.  If you are making American buttercream with butter, powdered sugar, extract and milk, you are adding too much milk or not enough sugar.  It is fairly forgiving and I've never had a problem with it, even during the hottest, most humid summers in Tennessee.

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Permalink Reply by Maria Gemini on April 7, 2015 at 8:38pm

What I mean of not pure butter, let's say the recipe calls for 2 sticks butter (equals 1 cup), make it 1 stick butter (1/2 cup) and 1/2 cup shortening (you can use Crisco brand or other shortening brand). Thank you for explaining Sandra!!!

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