I made a buttercream with cooked sugar/water and butter. I've used the recipe before with awesome results. It did not thicken this time, and I' fairly sure it's because I didnt cook the sugar long enough so there was still too much water in the syrup.
I need this to taste good, so I dont want to add a huge amount of powdered sugar and make it overly sweet and stale tasting. Will adding a ton more butter help? Im refridgerating it right now, hoping that will help it firm up.
I'm very new to cake decorating, btw, so any and all tips are appreciated.
I fixed it with powdered sugar. It didn't take nearly as much as I had thought, so the flavor wasn't effected, whoo! I would still love any tips.
Meringue powder always helps me out!
sounds like an interesting recipie do share?
oh and pics of course when your done
i too would be interested in knowing what recipe you use.
refrigeration always helps me out when this happens. Also sometimes using the paddle attachment when rewhipping helps rather than the whip attachment too.
the recipie is on Food Network.com
Here is the link:
I put a pic up earlier today. It's a coconut cake, so I substituted coconut for the vanilla. Really good
Recipe looks a bit like an IMBC (Italian Meringue ButterCream).
I'm no expert, but I've had it turn runny on me once. I think I added the butter too early, before the meringue had cooled enough. I've read that refrigerating the runny mixture, then re-whipping the heck out of it can repair it, but I couldn't get that to work for me.
How much powdered sugar did it take? Just wondering for future reference, in case I have a runny batch again.
It took much less than I thought. I'm guessing about 1/4 cup or less. It didn't effect the taste at all, that goodness