Hi,
So ive recently taking up decorating my cakes and cupcakes with buttercream,
generally this has been going well, but sometimes the buttercream seperates, it looks like water is seeping out of the buttercream and it is ruining the finished look of my cakes.
i use an equal ratio of unsalted butter to icing sugar and add a few drops of vanilla essence, i mix everything by hand with a metal spoon, i like my buttercream to be quite stiff as i pipe with it a lot.

Also when piping buttercream flowers and other decorations the icing seems to "melt" and lose its stiffness and separates a little too.

What am I doing wrong?

Any advice appreciated, also i'm in uk so dont know if i can get hold of corisco shortening

thank you

Try adding some meringue powder to it. About a tablespoon for 2 cups of icing if it's humid, 1 T for about 3 cups if it's not humid. Also, 1 cup of butter or shortening to 4 cups of powdered sugar

I use a ratio of about 1 part butter to 3 parts icing sugar with 1 tablespoon or so of milk if needed. You can then flavour this with cocoa powder or other flavourings as you wish. Depending on the heat and humidity I increase or decrease the amount of icing sugar or add a little extra milk to get the desired consistency for piping. Hope this helps

Equal ratio? Does that mean by weight?

If you post the recipe you are using we can better help you.
It does sound like you are using much too much liquid.

hi,
thanks for all the tips,

by equal ratio i mean by weight, so 50g butter to 50g icing sugar, so you think i should use a higher weight ratio of icing sugar.

also should i be using salted or unsalted butter?

thanks again to all replies.

It really doesn't matter what butter u use. Unsalted will make your icing sweeter and salted will be a little less sweet. A lot of people use unsalted then add salt. It's really just depends in your personal preference.

I use 1 part butter to 2 parts powdered sugar (by weight) for my ABC.

Yes, I think it's too much butter. One pound fat, all butter or butter and shortening mixed to two pounds icing sugar.

Then add a little whole milk or cream to adjust the consistency.

thanks for all the help, i increased the amount of sugar i was putting in and used uunsalted and the buttercream was much better,

I also use meringue powder in my buttercream icing. If you want the recipe I'd be happy to share it with you.