I am trying to make buttercream flowers(roses), it was a little too soft, so i added maybe 1/4 c, maybe a little less powdered sugar, and this really isn't working either. Can someone PLEASE give me a recipe that works. Also, I'm in the south and with the humidity i know i can use 1-2 Tbsp. of Meringue powder, but that didn't help either.
My recipe for Buttercream is:
2 lbs. sifted powdered sugar
1/2 cup or 1 stick butter, softened.
1-1/2 cups solid vegetable shortening
2 tbsp. clear vanilla extract
1/3 cup water for icing cake -OR- 1/4 cup for stiff consistency.
1/4 tsp. almond extract
I agree with prterrell. If your icing is too soft, add powdered sugar. I use Indydebi's butercream recipe and only use 1 1/3 cup of shortening to 2 pounds of powdered sugar.
You're using 2 cups of fat to 2 lbs of p.sugar. Everytime I see someone having a problem with their icing, this is usually the ratio they are using.
Reduce that fat. Also remember that butter has a lower melting point, so with butter in there, even the heat from your hand will make it softer in the decorating bag.
You're using 2 cups of fat to 2 lbs of p.sugar. Everytime I see someone having a problem with their icing, this is usually the ratio they are using.
Reduce that fat. Also remember that butter has a lower melting point, so with butter in there, even the heat from your hand will make it softer in the decorating bag.
I use a recipe that calls for 2cups of fat to 2#'s of sugar and it works well, as long as I don't add more than 2Tbs of liquid to it also (depending on time of year and humidity, typically it's only 1Tbs of liquid - in addition to the 2tsp of flavoring)
Well darn! I just made this icing hoping it would work for flowers, I'm in the south too and added 2 tbsp of mer. powder. I thought 1/4 cup water sounded like a lot. Oh well...I guess I'll probably be adding more powdered sugar. 
Sharon's (sugarshack) buttercream icing is defiantly a must! I can attest to it holding up in the humidity. I personally prefer half hi ratio half butter and it comes out perfect ever time. All six cakes total this week and last week were delivered in temps that hit 91 degrees in New Orleans and not one issue. Had issues in the past with my recipe for buttercream icing but never since using Sharon's recipe. The humidity here is just too much for just any recipe. This recipe is the reason i still make buttercream during the summer months here!!! hth
You're using 2 cups of fat to 2 lbs of p.sugar. Everytime I see someone having a problem with their icing, this is usually the ratio they are using.
Reduce that fat. Also remember that butter has a lower melting point, so with butter in there, even the heat from your hand will make it softer in the decorating bag.
I use the 1:1 ratio. I know you have said this before. I'm curious how many times those that have a problem with the 1:1 ratio also have butter in the recipe. Maybe that is more of the issue than the 1:1 ratio. 
I haven't done alot of roses, but my recipe is the same until you get to the liquid components. I use 1/2 Tbsp of clear vanilla, 1 tsp of clear butter extract, and 1/8 tsp butter pecan extract for flavorings then begin adding milk by 1/2 Tbsp until I'm satisfied with the consistancy. Occasionally I get 3 Tbsp in, but usualy 2 or 2-1/2 works for me.
You're using 2 cups of fat to 2 lbs of p.sugar. Everytime I see someone having a problem with their icing, this is usually the ratio they are using.
Reduce that fat. Also remember that butter has a lower melting point, so with butter in there, even the heat from your hand will make it softer in the decorating bag.
I use the 1:1 ratio. I know you have said this before. I'm curious how many times those that have a problem with the 1:1 ratio also have butter in the recipe. Maybe that is more of the issue than the 1:1 ratio.
I agree with you on this. I actually posted that in another thread using you as an example. It seems that everytime I read a post of someone having trouble with the 1:1 ratio they are using shortening AND butter. Since butter has more liquid than shortening I would almost bet that it's the problem.
You're using 2 cups of fat to 2 lbs of p.sugar. Everytime I see someone having a problem with their icing, this is usually the ratio they are using.
Reduce that fat. Also remember that butter has a lower melting point, so with butter in there, even the heat from your hand will make it softer in the decorating bag.
I use the 1:1 ratio. I know you have said this before. I'm curious how many times those that have a problem with the 1:1 ratio also have butter in the recipe. Maybe that is more of the issue than the 1:1 ratio.
I agree with you on this. I actually posted that in another thread using you as an example. It seems that everytime I read a post of someone having trouble with the 1:1 ratio they are using shortening AND butter. Since butter has more liquid than shortening I would almost bet that it's the problem.
I remember both of you commenting on this .... and I pledged to watch more closely and see if that's a pattern on the 1:1's that are having problems. Between the 3 of us, I'll bet we can figure it out! 
You're using 2 cups of fat to 2 lbs of p.sugar. Everytime I see someone having a problem with their icing, this is usually the ratio they are using.
Reduce that fat. Also remember that butter has a lower melting point, so with butter in there, even the heat from your hand will make it softer in the decorating bag.
I use the 1:1 ratio. I know you have said this before. I'm curious how many times those that have a problem with the 1:1 ratio also have butter in the recipe. Maybe that is more of the issue than the 1:1 ratio.
I agree with you on this. I actually posted that in another thread using you as an example. It seems that everytime I read a post of someone having trouble with the 1:1 ratio they are using shortening AND butter. Since butter has more liquid than shortening I would almost bet that it's the problem.
I remember both of you commenting on this .... and I pledged to watch more closely and see if that's a pattern on the 1:1's that are having problems. Between the 3 of us, I'll bet we can figure it out!
I find this interesting. I use the 1:1 and my recipe i use 50/50 of butter/shortening. Now I did have to adjust my liquid in my recipe because it was to soft, so i use less than half of what I see most recipes call for.
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