I now must have about 2 1/2 pounds of wonderful tasting 7-min meriugne buttercream frosting---that's too thin.
Is there anything short of adding another 2 pounds of sugar (enough to make the frosting hard as rocks) that will thicken this stuff up?
I made this for a pratice cake (and have enough to do the real thing) for a wedding very, very soon.
I live in a rural area, and can't find meriugne powder locally, and finally bit the bullet last night and ordered online, paying 6 times the cost of the stuff to get it here in time, if I need to scrap what I've already made.
I also have some tylos in route, but don't think it will get here in time.
I need solid help--this is for my son's wedding, and I don't want to screw this up.
I'm doing gumpaste flowers (for the first time, too) that are turning out very nice--and the batches of marshmello fondant I've made/rolled out have turned out well--it's just the dang buttercream....argh!
thanks in advance to everyone taking the time to help.