Make Stiff Buttercream

Decorating By syderella Updated 24 Jul 2009 , 3:50am by JanH

syderella Posted 24 Jul 2009 , 12:29am
post #1 of 4

I have done a lot of cakes for just samll family events, and i usually just buy my buttercream at the local cake decorating store. my last cake i make for my aunts baby shower. it was so yummy, but much too soft-even after refriderating for 4 hours.
im doing my moms birthday cake in a few weeks and im planning on just buying another bucket of buttercream...unless anyone has a good recipie??
i need one that will hold up enough to make roses.

please help!!

thanks icon_smile.gif

3 replies
CakeVision Posted 24 Jul 2009 , 1:09am
post #2 of 4

I've never tried store bought icing, but I would think that you could just add more powdered sugar to stiffen. (Use your mixer obviously.) Also, do a search for buttercream in recipes here, and you'll find LOTS of great recipes!

indydebi Posted 24 Jul 2009 , 1:27am
post #3 of 4

Add more sugar.

Refrigerating icing doesn't make it thicker .... it makes it colder.

You get the illusion of thicker icing because the fat has become more solidified by being placed in a cold environment (in the frig). But when you move it to a warm environment (out of the frig) the fat comes to room temp, "melts", and your icing is soft again.

JanH Posted 24 Jul 2009 , 3:50am
post #4 of 4

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