Toooo Soft And Toooo Sweet Bc

Baking By new2bake Updated 16 Aug 2012 , 11:09pm by kakeladi

new2bake Posted 16 Aug 2012 , 10:12pm
post #1 of 4

hi... i only decorate cakes with butter icing since most are kids cakes BUT the problem is its so hot where i live that the icing gets too soft and i need to put in a LOT of sugar to make it stiff!!! i would luv to know
1) any other good icing that can be used to frost cakes
2) what to do to make the BC less sweet and yet more firm.
thanx a bunch!!!

3 replies
WhistWight Posted 16 Aug 2012 , 10:35pm
post #2 of 4

Are you using an all butter recipe? Using vegetable shortening instead of butter helps BC hold up better in higher heat.

Sugarsweetcafe Posted 16 Aug 2012 , 10:59pm
post #3 of 4

Best bet is to use a shortening base butter cream. Strongly suggest using Hi ratio shortening though. I would try Sugarshack's buttercream recipe or Indydebi's. can find them with a search on cakecentral.

kakeladi Posted 16 Aug 2012 , 11:09pm
post #4 of 4

Sorry, but the nature of BC icing is to be sweet. Some people add salt - amybe a 1/2 teaspoon per batch using 2# of sugar.
It would be helpful if you posted the recipe you are using so we can help better. Does the recipe you are using have added water (or other liquid)? If so, cut down or eliminate it all together.
Here is one I use in HOT CA (but not humid):
Read through the whole recipe & comments for complete instructions.

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