I have this problem with my buttercream getting super soft under my fondant once its been sitting out of the fridge, while I'm working on it. Make the fondant look lumpy!

Anyone have a suggestion on a stiff recipe that doesn't involve adding a ton of powdered sugar? I've asked this before but not getting alot of answers. I see shows like Ace of Cakes and the Cake Boss used BC but I just can't get it right TIA!

Hmmm, what BC recipe are you using? Have you tried indydeb's recipe? If not, here it is
http://cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html
HTH

I was going to suggest Indydebi's recipe too

You can also use ganache, it wont get soft.

Thanks! I haven't tried Indydebi's! How is the taste? Is it sweet or not too bad?

If your icing needs to be thicker, add more sugar. I can't figure out why you specify "without using a lot of sugar" .... that's what icing is made of.

Why are you refrigerating it? If you put something in a cold environment, then move it to a room temp environment, it will start to soften. I use butter as an example. Put it in the 'frig and it gets hard. Take it out of the 'frig and it gets soft. That's just how it works. It's 2nd grade science. If you don't want it to soften when it's not in the 'frig, then don't put it in the 'frig.

My apologies if you felt that I was being ignorant. I don't feel that the reference to 2nd grade science was at all necessary. I understand that things get harder in the fridge and softer out of the fridge. My question was more or less, is there something that will stay stiff/firm in the fridge or out of the fridge.

I specifided "without using alot of sugar" b/c I've heard of adding more powdered sugar but have tried that and the result is a buttercream that it too sickening sweet. I was searching other alternatives, maybe there are none.

I honestly though CC was a great site for getting help on my cake projects especially since I'm still new at it. I didn't realize that I'd be insulted for just posting a question

I agree Kimmie, that was rude! Not everyone will belittle you. It does make new cakers almost afraid to ask a question.

Try the ganache, you might like the results better. There are a couple of good recipes on this site.

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I agree Kimmie, that was rude! Not everyone will belittle you. It does make new cakers almost afraid to ask a question.

Try the ganache, you might like the results better. There are a couple of good recipes on this site.

I don't think she was belittling you, just stating facts. BC is made of sugar and is going to be sweet. Ganache is made of chocolate and cream and will also be sweet although it will be firm, however I wouldn't refrigerate it. You could try a meringue BC as they aren't as sweet but they are very soft.

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kimmieJ, don,t be intimidated on asking more questions .. everyone doesn,t answer that way.. so, if you have anymore questions.. just come on back.. too many decorators on here to help you grow in your cake decorating.. hth

kimmieJ, don,t be intimidated on asking more questions .. everyone doesn,t answer that way.. so, if you have anymore questions.. just come on back.. too many decorators on here to help you grow in your cake decorating.. hth

kimmieJ, don,t be intimidated on asking more questions .. everyone doesn,t answer that way.. so, if you have anymore questions.. just come on back.. too many decorators on here to help you grow in your cake decorating.. hth

Try putting a thinner layer of buttercream. Some people only crumb coat before putting on the fondant. Also to get a firmer buttercream start out with less milk or water, which ever you use. The recipe I use starts with 2 tlb. of water and you get stiff buttercream, and you add liquid a little at a time to get the consistancy you want. But if you get it to thick it will be hard to frost your cake. Good luck.

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There was nothing wrong with your questions, KimmieJ. And yes, try the ganache under your fondant; you'll be very pleased.
Also.....check out Sugarshack's buttercream icing recipe, as it is excellent. AND her 'Perfect Fondant' instructional video, you'll be amazed at how much you'll learn from it. You can pm her here on CC, she's very nice and supportive of all levels of learners.
Best wishes to you, and don't stop learning!!

There was nothing wrong with your questions, KimmieJ. And yes, try the ganache under your fondant; you'll be very pleased.
Also.....check out Sugarshack's buttercream icing recipe, as it is excellent. AND her 'Perfect Fondant' instructional video, you'll be amazed at how much you'll learn from it. You can pm her here on CC, she's very nice and supportive of all levels of learners.
Best wishes to you, and don't stop learning!!

There was nothing wrong with your questions, KimmieJ. And yes, try the ganache under your fondant; you'll be very pleased.
Also.....check out Sugarshack's buttercream icing recipe, as it is excellent. AND her 'Perfect Fondant' instructional video, you'll be amazed at how much you'll learn from it. You can pm her here on CC, she's very nice and supportive of all levels of learners.
Best wishes to you, and don't stop learning!!

There was nothing wrong with your questions, KimmieJ. And yes, try the ganache under your fondant; you'll be very pleased.
Also.....check out Sugarshack's buttercream icing recipe, as it is excellent. AND her 'Perfect Fondant' instructional video, you'll be amazed at how much you'll learn from it. You can pm her here on CC, she's very nice and supportive of all levels of learners.
Best wishes to you, and don't stop learning!!