I recently made the Wilton recipe for French Buttercream. It came out way too thin. Anyone know how I can thicken this? More flour?
I wasn't sure because it contains no powdered sugar.
im not familiar with the Wilton F BC recipe, but F BC is usually very thick.
I assume there was a flour, milk, sugar component that needed to be heated until very thick and then cooled as it was in a mixer?
If thats the case, did you let the mixture cool completely before adding the butter? Sometimes that can be the issue.
The first time I made French Buttercream, I let my butter get too soft. Try refrigerating it for a while to see if it hardens up, but it will still be delicate at room temperature.
FBC is the same a IMBC, but with the yolks. There is no milk. And it is as sturdy as butter... about the best you can get for smoothing, piping, etc. I'm not sure what is being referred to here.