gingerlycreative Posted 20 Mar 2012 , 5:22pm

I started using a less-sweet buttercream recipe (based on Sugar Shack's recipe) after a bride complained that my sample was just too sweet for her. Of course, as soon as I mentioned the complaint, several family members chimed in "It is awfully sweet." So -I decided to go ahead and fix it. icon_razz.gif

The "fixed" version is, in a word, fantastic. So delicious. But . . .it's still a bit on the thin side. In fact, the past several cakes I've done end up getting a "fat roll" where the filling icing is pushing out between the layers. I have attached a photo of this phenomenon.

I have tried making the filling icing thicker by adding much more powdered sugar, but it doesn't seem to work. I have worked with only room temp cakes, room temp icing, etc etc. The fat roll appears again and again. So - I have decided the frosting overall has to be too thin.

I have attempted to add both flour and cornstarch to the recipe with VERY yucky results. So - I was wondering if meringue powder would do the trick?

Any of you have experience with this? I think it's a TBS per 3 cups of frosting, but I'm not positive. I just don't want to have to add more sugar, as that defeats the purpose.

Thanks in advance for any advice!
Ginge
LL

19 replies
CWR41 Posted 20 Mar 2012 , 6:28pm

If the icing is too thin, it would be sliding down or dripping off, and you'd see through it.

This is a bulge caused by settling cake. Cakes just settle... you can hurry along the settling process by applying pressure to your layers.

leah_s posted about her "trick" using ceramic tiles for weights...
http://cakecentral.com/modules.php?name=Forums&;file=viewtopic&t=633571&highlight=trick

gingerlycreative Posted 20 Mar 2012 , 6:43pm

Well, the problem is, this NEVER happened with my old BC recipe -the too sweet/too thick one. So it's got to be the icing.

sandyvrc Posted 20 Mar 2012 , 6:48pm

i think this frosting doesnt serve as a filling, so just scratch that option out, fillings with chocolate hold well, and why dont u try refrigerating?

CWR41 Posted 20 Mar 2012 , 7:28pm
Quote:
Originally Posted by gingerlycreative

Well, the problem is, this NEVER happened with my old BC recipe -the too sweet/too thick one. So it's got to be the icing.




It's obvious you don't have experience with this... too bad you don't like the answer when you asked for help from those with experience. Good luck getting a diagnosis.

I don't know when you switched recipes, but you have at least five bulging cakes posted. Is the icing to blame for all of them?

schwammrs Posted 20 Mar 2012 , 7:50pm
Quote:
Originally Posted by gingerlycreative

Well, the problem is, this NEVER happened with my old BC recipe -the too sweet/too thick one. So it's got to be the icing.




Sorry, I don't have any experience with meringue powder. But maybe before you go trying to fix the icing that currently tastes just the way you want it, you should try weighing a cake down to help it settle, then try your thinner icing again. Perhaps this bulge never happened with the previous recipe because that BC was so thick that it held the filling in.

Otherwise, I do hope someone else can give you some meringue tips!

gingerlycreative Posted 20 Mar 2012 , 7:56pm

Thanks all! I think I might try that smooshing with the tile trick. I never even knew such a thing was possible! This will really help when I do the wedding cake next month for the bride who started all of this icing mess in the first place. Because her filling is Bavarian cream- I knew I was REALLY going to get the bulge, even with an icing dam.

jgifford Posted 20 Mar 2012 , 8:04pm

I had a problem with the whole dam/filling/bulging thing and wasn't ending up with much of anything between the layers. So what I did was to carve a slight indentation in the bottom layer about 1/2" in from the edge - - basically making a cake "dam". Then I fill it with frosting and it doesn't ooze out and everybody's happy with plenty of frosting/filling in the middle.

gingerlycreative Posted 20 Mar 2012 , 8:33pm
Quote:
Originally Posted by CWR41

Quote:
Originally Posted by gingerlycreative

Well, the problem is, this NEVER happened with my old BC recipe -the too sweet/too thick one. So it's got to be the icing.



It's obvious you don't have experience with this... too bad you don't like the answer when you asked for help from those with experience. Good luck getting a diagnosis.

I don't know when you switched recipes, but you have at least five bulging cakes posted. Is the icing to blame for all of them?




I didn't see the above link from Leah S when I read your first message. After clicking the link, I see what you mean about adding pressure.

I shall try it. I would look at your cakes to see how perfect and flawless they are, but you seem to have none in your gallery.

icon_razz.gif

pmarks0 Posted 21 Mar 2012 , 12:11am

You don't have to add more powdered sugar to the whole batch. Just take out enough for the dam and add more to that to make it stiffer.

vgcea Posted 21 Mar 2012 , 1:06am

Psst! OP, I think you missed that little "featured on Cake Central badge" in CWR41's signature. Who needs a gallery when you have a badge?! *Insert evil laugh*
icon_biggrin.gif

Goreti Posted 21 Mar 2012 , 1:21am
Quote:
Originally Posted by pmarks0

You don't have to add more powdered sugar to the whole batch. Just take out enough for the dam and add more to that to make it stiffer.




I agree. That is what I do and it has worked for me.

gingerlycreative Posted 21 Mar 2012 , 1:29am
Quote:
Originally Posted by vgcea

Psst! OP, I think you missed that little "featured on Cake Central badge" in CWR41's signature. Who needs a gallery when you have a badge?! *Insert evil laugh*
icon_biggrin.gif




Of course I saw the badge. But I honestly didn't see the link in the first response and I thought the reply was kinda mean-ish. Oh well. Just messin. icon_biggrin.gif

LoveMeSomeCake615 Posted 21 Mar 2012 , 1:40am

Yeah, I would try the settling trick. In my experience, meringue powder doesn't really make bc more stiff, it just aids in crusting. If it did help with stiffness, you would probably have to add A LOT of meringue powder! HTH!

P.S. I agree that reply seemed kind of mean-spirited. I really don't understand why some people feel the need to get so crabby on this site. icon_rolleyes.gif

layersbylarson Posted 21 Mar 2012 , 1:54am

I think your cakes are pretty princess.gif

Unlimited Posted 21 Mar 2012 , 2:17am

You asked for advice. You received an educated response why your frosting isn't causing your problem, plus the answer to what isincluding a solution how to fix it.

Quote:
Originally Posted by CWR41

If the icing is too thin, it would be sliding down or dripping off, and you'd see through it.

This is a bulge caused by settling cake. Cakes just settle... you can hurry along the settling process by applying pressure to your layers.

leah_s posted about her "trick" using ceramic tiles for weights...
http://cakecentral.com/modules.php?name=Forums&;file=viewtopic&t=633571&highlight=trick




I don't know why you'd think the diagnosis plus solution is mean-ish! Instead of messin', I'd be grateful and thankin'.

LoveMeSomeCake615 Posted 21 Mar 2012 , 11:22pm
Quote:
Originally Posted by CWR41


I don't know when you switched recipes, but you have at least five bulging cakes posted. Is the icing to blame for all of them?




I believe THIS is the response that OP was referring to as "mean-ish", not the one you quoted.

Unlimited Posted 22 Mar 2012 , 1:46am

That response only came after the OP disregarded the advice that was given and restated "So it's got to be the icing".

Quote:
Originally Posted by gingerlycreative

Well, the problem is, this NEVER happened with my old BC recipe -the too sweet/too thick one. So it's got to be the icing.



This refers to the first response

Quote:
Originally Posted by gingerlycreative

But I honestly didn't see the link in the first response and I thought the reply was kinda mean-ish.



The OP didn't notice the link in the first response, but did notice the reply and thought it was kinda mean-ish.

Maybe after reading the link, the OP realized that the answer was indeed helpful or a sincere attempt to provide an answer.

grandmomof1 Posted 22 Mar 2012 , 2:04am

Another thing to try is backing off the liquids in your icing. This helps to make the icing thicker without adding additional sugar.

AnnieCahill Posted 22 Mar 2012 , 12:37pm

That type of post is typical from that particular member.

Anyway, I rarely let my cakes settle and I don't have that problem. If you take a bit of your icing and add enough powdered sugar to it so it's actually mold-able, then pipe your dam, you should not have a problem with the bulging. It will be super sweet but that's just the dam portion anyway. Incidentally, I have only ever experienced bulging with American style buttercreams. Have you ever tried a meringue buttercream? Those are 100% butter icings and you can pop the layer with the dam on it in the fridge so it gets rock hard.

Good luck!

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