hlaw97 Posted 4 Jan 2006 , 6:10pm
post #1 of

I just started trying to decorate cakes about a month ago. But everytime i make the buttercream icing it is way to runny. I go by the recipie on the confection sugar box. I think my problem is i was using country crock sticks instead of real butter. Could that be my problem? Also do you ladies use salted or unsalted butter?

Thanks in advance! I want to suprise my father in law this weekend with a cake but can NOT get the icing right

10 replies
cakefairy18 Posted 4 Jan 2006 , 6:13pm
post #2 of

i use salted for regular cakes, and then dont add salt and for practice or dummy cakes i use only crisco. as for consistency, sometimes i add cornstarch to my buttercream to make it stiffer...

traci Posted 4 Jan 2006 , 6:17pm
post #3 of

I think you may have better results if you follow the wilton recipe.

1 stick butter
1/2 cup crisco
1 box powdered sugar
1 tsp vanilla
1 tsp almond
1 tsp butter extract
3 tablespoons milk or half and half

This is the recipe I use. I like to double my recipe. I think you should use real butter...it works better. Start with a little liquid and add more if you are frosting your cake smooth.

stephanie214 Posted 4 Jan 2006 , 6:24pm
post #4 of

Hi hla97,

Welcome to CC.

Did you try adding more sugar to thicken it up?

This is the recipe that I use;

1 stick butter
1/2 c. shortening (Crisco)
1/2 t. clear vanilla
4 c. Domino sugar (sifted)
1/2 T. salt
3 T. milk

Cream together the butter, shortening and vanilla.
Sift the sugar and salt together; add to the cream mixture 1 cup at the time, mixing well.
Add the milk.
Beat until fluffy.

If you want to thin the icing for frosting, add more milk until you get the consistency that you want.

MrsMissey Posted 4 Jan 2006 , 6:26pm
post #5 of

Welcome to Cakecentral! So glad to have you here!

The Country Crock may very well be the problem. I only use salted butter in my icing. although I'm sure the unsalted works the same.

Here is a link to a recipe you may want to try:

http://www.cakecentral.com/cake_recipe-1948-26-Butter-Cream-with-real-butter-for-decorators.html

tripletmom Posted 4 Jan 2006 , 6:31pm
post #6 of

Welcome!

Hate to say it but ditch the Country Crock stuff. Stick with the recipes mentioned above and I'm sure you'll have better results. You need a 'fat' that is firmer, like Crisco, hi-ratio shortening or butter. The Country Crock will have a much higher water content than you want so that is what is adding the extra liquid to your icing.

Good luck and ALWAYS have fun!!!

Loucinda Posted 4 Jan 2006 , 11:39pm
post #7 of

Stephanie - do you really use that much salt in your recipe? I would be scared to do that!!

dodibug Posted 5 Jan 2006 , 1:55am
post #8 of

I love this recipe from baking911:

http://www.baking911.com/recipes/cakes/buttercreamtami.htm

This is my favorite buttercream right now!

stephanie214 Posted 5 Jan 2006 , 2:16am
post #9 of
Quote:
Originally Posted by Quadcrew

Stephanie - do you really use that much salt in your recipe? I would be scared to do that!!




Yep, I sure do. I just sift it in with my sugar and make sure that I mix it really well.

Everyone tells me that my icing is not too sweet.

hlaw97 Posted 6 Jan 2006 , 6:06pm

I tried you ladies recipies and IT WORKED!! NO more runny icing! It came out PERFECT icon_smile.gif Thank yall sooo much!!! thumbs_up.gif

stephanie214 Posted 6 Jan 2006 , 11:27pm

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