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I have a huge problem I can't make buttercream frosting to save my life it always comes out to soft and slides down my cakes before I can ever get started decorating it any help would be appreciated in making buttercream frosting Please and thank you

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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...

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.

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

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.

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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