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
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!!!