Hi everyone! I'm new to the world of cakes and decorating and I need your advice.
Well, I live in Vietnam, but I love cupcakes and buttercream. I tried so many times do to it at home. I followed every recipe and did everything, but my buttercream is still a disaster. it does not have the right consistency: it does not crust and is not thick enough. so i can't pipe it correctly.
Does the matter come from the temperature?? (too high?) or the ingredient?
Can you help me??

Well I live in China and the humidity sometimes drives me bonkers in addition to the fact, that I can't get everything I need here. It would be easier however to diagnose what's wrong, if you could post the recipe you are using and which ingredients and methods used

I'm not sure if you can get hi-ratio and crisco where you live... if you can, I am happy to share my recipe.

You just need to keep trying new recipes. Some that are full bodied, that will hold up well to piping..


Jen

@ ursula40: I use the basic buttercream recipe with butter, icing sugar and a lil bit of milk (i don't have the full recipe with me right now) and I follow the recipe's directions. but i'll post it later.

@JenniferMI: I can get crisco, but i don't know what hi-ratio is.

and thank you for your reply

Hi and Welcome to CC, Pastel_cakes.

Decoding CC acronyms:

http://www.cakecentral.com/cake-decorating-ftopict-2926-.html

High humidity buttercream recipes:

http://www.cakecentral.com/cake_recipe-4123-High-Humidity-Buttercream.html

http://www.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

http://www.cakecentral.com/cake_recipe-7215-Foolproof-Crusting-Buttercream.html

HTH