Trouble With Buttercream Frosting

Decorating By 1lgovella Updated 13 Aug 2009 , 7:59pm by 1lgovella

1lgovella Posted 13 Aug 2009 , 4:25pm
post #1 of 3

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.

2 replies
ddaigle Posted 13 Aug 2009 , 4:37pm
post #2 of 3

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.

1lgovella Posted 13 Aug 2009 , 7:59pm
post #3 of 3

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

Quote by @%username% on %date%