I made a huge batch of buttercream for four cakes...I don't know how how it came out not so stiff but it is and wont crust...how can I get it to a thicker consistency? Do I just add more powdered sugar until I get the right thickness?
Any help will help
Yep just keep adding ps.
ok, thanks...I need this fixed like yesterday LOL, I love this site because I can come to it for help right in the middle of a cake crisis!!
Sometimes I just make a stiffed batch to compensate.
I agree, thicken it with more powdered sugar.
Put me down for the "just add more sugar" vote.
Ok...I've added more and I've also added tons of air...I've got the thickness I need but it came with air and I guess it's a fair exchange....unless....I can just keep mixing until it all comes out. The BC is completely covering my paddle so do you think I can just give it a few more whirls and bye-bye air??
Keep mixing baby! Beat out those air bubbles!!