Buttercream Help- What Am I Doing Wrong?
Decorating By diamondsonblackvelvet13 Updated 24 Sep 2007 , 10:46am by diamondsonblackvelvet13
My first few batches came out wonderful! no problems. Piped beautifully and everything. Now, I have no idea where I went wrong. When I ice my cakes, it seems too thin. Then it warms up and starts getting runny. I can't pipe with it b/c nothing seems to hold. I have tried adding more PS in there and no luck. Also I have noticed that when I add color (gel) it seperates. Someone PLEASE help me! This is driving me inSANE!
what' s your recipe? are you somewhere where the humidity has suddenly skyrocketed? have you changed brands of anything? i don't know what recipe you're using, but you cannot use butter flavored crisco- doesn't work well at all.
The recipe I am using is :
1/2 cup white vegetable shortening
1/2 cup butter or margarine, softened
1 tsp. vanilla
4 cups powdered sugar
2 Tbs. 1% or 2% milk
I got this one out of the recipe section. I live in West texas. Hot and dry here. The not staying is killing me,
The recipe I am using is :
1/2 cup white vegetable shortening
1/2 cup butter or margarine, softened
1 tsp. vanilla
4 cups powdered sugar
2 Tbs. 1% or 2% milk
I got this one out of the recipe section. I live in West texas. Hot and dry here. The not staying is killing me,
That's the same recipe I use, and it works great everytime. The only thing I can think of is you didn't start out with enough powdered sugar, or you accidentally added too much milk. Powdered sugar is hard to measure exactly, so I weigh mine. Humidity also plays a big part. Next time try and make it on the stiff side, THEN thin it down just for covering the cake.
Good luck.
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