If anyone can help I'd really appreciate it. I have followed one of the buttercream frosting recipes found on this site. I love the taste of it but it seems too runny. I usually crumb coat which works fine but then when I finally frost it it seems to "puddle" around the bottom of the cake. Also when I color it it has a "marbled" look to it, a mix of color and white. Does it have to stay cool, I live in South Texas where it's quite hot. Can it sit at room temp. or need to refridgerate a decorated cake? Thanks in advance.
What is your ratio of liquid to powered sugar? It should not be runny nor puddle. Please post your recipe so we can better help you. Thanks.
1/2 c Crisco shortening
1/2 c butter
1tsp clear vanilla ext
4 c sifted powdered sugar
2 tbsp milk
Cream shortening, butter add vanilla add sugar one cup at a time
add milk until frosting is fluffy