Help please - where am I going wrong?!!

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Permalink Reply by nonie chu on October 30, 2011 at 2:13pm

Keep beating with the flat beater (paddle).  It will come together.

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Permalink Reply by Cyn on October 30, 2011 at 9:52pm

Your measurements translate to ounces:

2.82 oz butter  

8.8 oz sugar    

 

When I make buttercream, I use

8 oz butter, room temperature soft, (or half butter and half shortening)   (226.796185 gram)

16 oz powdered sugar (453.59237 gram)

7 tsp water or milk

1 tsp vanilla (or other flavor)

a pinch of salt (optional)

 

I beat the butter, water, salt and flavor together until smooth, then, on slow speed, I add in the sugar all at once and mix until it's just combined.  If it's still too stiff, I might add drops of water at a time until it's the desired thickness.  It never curdles for me.  Before I used this recipe, I had curdling sometimes, but it was due to too much water/milk.

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Permalink Reply by shuswapcakes on October 30, 2011 at 10:14pm

I agree with the previous poster about using the paddle.  It should come together.  Buttercream can be a bit tricky, try maybe using a little less milk and see if that helps.

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Permalink Reply by June Kowalczyk on October 31, 2011 at 12:14am

This is quite a puzzle. I can honestly say with the exception of SMBC, I have never had regular icing curdle. I always cream
my butter, + sometimes 1/4 c shortening , add sugar 1 cup at a time, blend well, scraping the bowl after each addition. Usually after about 3 cups of sugar I add the few tsps if milk. I often add a tsp or so of corn syrup as it seems to help with stability. I do agree with nonie, that continuing to beat with your paddle it will eventually incorporate.
U am going to try the buttercream recipe that was posted by Kathy Monk. Apparently many have tried with much success.

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Permalink Reply by Linda Wolff on October 31, 2011 at 11:43am

There are all kinds of butter cream...which kind are you making? Swiss butter cream, German butter cream, Italian butter cream, the cooked flour and milk butter cream, and just plain old regular butter cream. The one I use calls for 10 ounces shortening, 8 ounces real butter, 3/4 tsp. salt, 3 to 3 1/2 pounds of powdered sugar, 1 tablespoon meringue powder, 1 to 2 teaspoons of your choice flavoring, and about 2/3 to a cup of water or milk. I too always use a paddle attachment to my mixer. Cream the butter and shortening together until nice and fluffy, alternate all of the rest of the ingredients and whip it up, scraping the bowl often.

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Permalink Reply by June Kowalczyk on October 31, 2011 at 11:49am

Yes, Linda
I do a similar recipe, a few variations now & then, but icing has always come out nice and fluffy.
Just as you say about yours. Never, curdled.

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Permalink Reply by Lynne Salmon on October 31, 2011 at 1:43pm

If it;s curdling it sounds like you are making Swiss Meringue or Italian Meringue.

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Permalink Reply by Linda Wolff on October 31, 2011 at 2:22pm

Yup, that's what it sounds like to me too. Same with a German butter cream.

Lynne Salmon said:

If it;s curdling it sounds like you are making Swiss Meringue or Italian Meringue.

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