Buttercream...to Soft

Decorating By Traci9130 Updated 13 Mar 2009 , 12:55pm by Traci9130

Traci9130 Posted 10 Mar 2009 , 7:04pm
post #1 of 5

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

4 replies
indydebi Posted 10 Mar 2009 , 7:16pm
post #2 of 5

Add more sugar to stiffen it up. No it doesn't make it more sweet ... it makes it more thick.

Traci9130 Posted 13 Mar 2009 , 2:43am
post #3 of 5

How much sugar do I add? Just keep adding until I reach the thickness I desire?

indydebi Posted 13 Mar 2009 , 2:52am
post #4 of 5

I'm a "until it looks right" cook, so that's exactly how I do it. I don't measure hardly anything anymore. icon_biggrin.gif

Traci9130 Posted 13 Mar 2009 , 12:55pm
post #5 of 5

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?

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