I made my buttercrream and it turned out great. My problem is I won't be using it until Monday. It did seem a little stiff. If it's too stiff to work with, do I thin it with the coffee creamer mixture or do I just use a little water. I know this is a silly question, but I want to make sure I don't mess up anything before I begin my practice cake using Sharon's method. I'm so excited. I spent the day getting my stuff together. I bought some new Wilton pans, got my Viva towels, and finally found my .scraper that doesn't have a handle. Smooth cakes here I come.
Use more of the hot water/creamer mix, opposed to just straight water. That way it stay consistent with the recipe.
I agree. Water veddy veddy bad for buttercream.