Help With Bc

Baking By cupandcake81 Updated 31 Mar 2010 , 10:57pm by cupandcake81

cupandcake81 Posted 30 Mar 2010 , 7:45pm
post #1 of 16

I have been using the BC recipe they have in the wilton book but it dosent seem to be stiff enought anybody else have this problem? Should I put it in the fridge frist then use it or put more conf. sugar in it? it calls for 4 cups of sugar. Dose anybody have any other BC frosting recipes that they could share with me?

thanks

15 replies
prterrell Posted 30 Mar 2010 , 7:54pm
post #2 of 16

do a search. There are a TON of good recipes on here.

mamawrobin Posted 30 Mar 2010 , 7:58pm
post #3 of 16

I agree. Search this site. I will say that Indydebi's or Sugarshack's bc are my favorites.

scionmom Posted 30 Mar 2010 , 8:04pm
post #4 of 16

The buttercream dream recipe on this site is delicious! But if you want an all shortening bc, Indydebis is great!

2SchnauzerLady Posted 30 Mar 2010 , 8:05pm
post #5 of 16

I agree with mamawrobin, Indydebi and sugarshack all the way!

TexasSugar Posted 30 Mar 2010 , 8:07pm
post #6 of 16

What is the exact recipe you are using? Would you type it up? And stiff enough for what exactly?

cupandcake81 Posted 30 Mar 2010 , 11:51pm
post #7 of 16

this is what iam using
1/2 cup shortening
1/2 stick butter
1 teaspoon Vanilla
4 cups confs. sugar
2 tablesoopns milk


Cream the shortening and butter then add sugar alittle at a time then milk

Bull Posted 31 Mar 2010 , 1:45am
post #8 of 16

Cupandcake81, do you use high ratio shortening? Thanks, Opal

cupandcake81 Posted 31 Mar 2010 , 2:35pm
post #9 of 16

I use Crisco.

cupcakemkr Posted 31 Mar 2010 , 2:42pm
post #10 of 16

Are you adding all of the milk to the recipe? I believe the Wilton recipe says - up to 2T milk, you only add a tiny bit at a time until you get to the consistancy you want - and this will change depending on temperature/humidity in your area.

TexasSugar Posted 31 Mar 2010 , 3:56pm
post #11 of 16

Okay so that is a basic Wilton recipe, and should actually be stiff. What are you trying to do with it and what isn't it holding up for?

cupandcake81 Posted 31 Mar 2010 , 5:59pm
post #12 of 16

Just dosent seem to get stiff. after it has been on the cake awhile. might be time to try another recipe

TexasSugar Posted 31 Mar 2010 , 6:14pm
post #13 of 16

Okay so by stiff you actually mean it doesn't crust? Crusting is where you can touch it with your finger and it doesn't stick to you?

The recipe you have is a good recipe for crusting, but the butter can cause it to take longer to crust. You can reduce the fat (crisco/butter) a little or add more sugar and that will help the icing crust more.

newbaker55 Posted 31 Mar 2010 , 9:13pm
post #14 of 16

Do you mean not stiff enough (for flowers) or not crusting? The Wilton recipe for crusting has meringue powder in it. icon_smile.gif

TexasSugar Posted 31 Mar 2010 , 9:21pm
post #15 of 16

You do not have to have meringue powder to make it a crusting icing. Crusting is based on the sugar to fat ratio.

cupandcake81 Posted 31 Mar 2010 , 10:57pm
post #16 of 16

wow thank you everybody for your help iam going to try some meringue powder

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