Hi. I have a great buttercream recipe. I got it out of the Confetti Cakes book. It's not too sweet and tastes well. It's good as a filling, but I find that it's very soft. If I am covering a cake with fondant, it's fine, but for Easter, I would like to do a basket and I am afraid that it will be way too runny. should I put it in the fridge for a little bit? Thanks
Add more sugar to stiffen it up. No it doesn't make it more sweet ... it makes it more thick.
How much sugar do I add? Just keep adding until I reach the thickness I desire?
I'm a "until it looks right" cook, so that's exactly how I do it. I don't measure hardly anything anymore.
Okay..The problem I have, which I just thought about this morning is, it's not powdered sugar, it's granulated sugar that I am melting into eggwhites first. I can't just throw the granulated sugar into the bowl while it's mixing, because it will be grainy, right? do you suggest powered sugar to thicken it up?