Hi, not been on here long at all, and only been making cakes for a mth, but there is one thing im really struggling with and that is getting my butter cream to a consiscancy that is spreadable, i always cover with fondent at the mo, but my buttercream is so thick and the cake crumbles when i spread it, the recipe ive been using is butter, icing sugar and 1tbsp of boiling water. dont know where im going wrong, any help please.
ps, im from England so alot of the things ive seen on some of the recipe suggestions i cant get or am not sure what they are, lol
thanks for reading, hope to here from you soon love lis
I use butter in my buttercream too and this is the recipe i use all the time that spreads really well:
500g unsalted butter
1 kg of icing sugar
4 tsp boiling water
1 tsp vanilla essence
And you can easily halve or double the recipe etc and still turns out fine
If you're pulling up part of the cake when you're trying to spread your frosting there are several things you can do...
Add more liquid to your buttercream so that it is a medium (spreadable) not thick consistency for one step/ finish b/c coating or thin for crumbcoat. Also, don't lift the spatula when you're moving the frosting around: