Charlotte's Buttercream Very Good But Very Soft

Baking By Echooo3 Updated 18 Jun 2014 , 4:01am by morsekathan

Echooo3 Posted 16 Aug 2010 , 7:23pm
post #1 of 6

I just made a batch of Charlotte's buttercream. Wow, it's really good. It is also very soft. If I add more powdered sugar than the recipe calls for will it mess it up or is it meant to be that soft?

5 replies
alvarezmom Posted 16 Aug 2010 , 7:32pm
post #2 of 6

What buttercream is this?

Cakepro Posted 16 Aug 2010 , 7:49pm
post #3 of 6

Waiting for Leah to chime in here since she uses this one. icon_smile.gif

leah_s Posted 16 Aug 2010 , 8:38pm
post #4 of 6

You probably didn't whip the meringue part stiff enough. Try adding a couple of Tablespoons of cornstarch first, before adding any more powdered sugar. The powdered sugar will start to make it crusting after a while.

The consistency is about like stiff whipped cream.

sweettreat101 Posted 17 Aug 2010 , 8:19am
post #5 of 6

So you are the one that did a different version of Charlotte's frosting that I have seen on sugar craft. I have been eyeballing that recipe for years.

morsekathan Posted 18 Jun 2014 , 4:01am
post #6 of 6

I know this string is old - but where can I find the recipe for Chalotte's buttercream.  I need to make a cake for my son's outdoor wedding in Iowa in August and don't want it to melt!

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