RiverSong39 Posted 29 Mar 2013 , 5:23pm

Why are all of my buttercreams not ending well? I am positive that i am doing everything right, i just can't seem to find a good recipe... I need much stiffer buttercream. It keeps melting or just sliding around (i'm not putting it on too soon) even when refrigerated? Can anyone at least give me some good buttercream recipes that STAY STIFF?

12 replies
AnnieCahill Posted 29 Mar 2013 , 5:25pm

Please post the recipe you're using.

RiverSong39 Posted 29 Mar 2013 , 5:40pm

It's just the usual confectioner's sugar, milk, butter, and vanilla.

kazita Posted 29 Mar 2013 , 5:56pm

ANot sure if you can get a so called Stiff buttercream using butter but maybe you don't have enough sugar in there we would need to know your ratio to ratio that you are using that's why we would need to know your recipe that you are using.

kvand Posted 29 Mar 2013 , 6:00pm

It's possible you are not whipping it long enough.  I whip mine for about 15 min. hard to say without the actual quantities. good luck

RiverSong39 Posted 29 Mar 2013 , 6:03pm

Well, i kind of eyeball it, but it like 2 c. Confectioners sugar, 3 tbl. butter, 1/2 tsp. vanilla, and 1 tbl. milk.

This may be wrong, it turn out fine until i pipe it on. Then it starts to sink into itself. All the pretty piping just seems to melt into itself.

RiverSong39 Posted 29 Mar 2013 , 6:05pm

mind you, all my flavoured buttercreams are fine, it's just vanilla.

kazita Posted 29 Mar 2013 , 6:13pm

AI've never seen a recipe so small but anyways it sounds like you would need more sugar in there to stiffen it up. Jmo

AnnieCahill Posted 29 Mar 2013 , 7:01pm

That doesn't sound right.  2 cups of confectioner's sugar to 3 tablespoons of butter will give you a crumbly mess.

 

Are you using a different recipe for your flavored buttercreams?  How are you flavoring them?  Maybe you need to use a recipe with measurements because that is definitely where you are going wrong.

scrumdiddlycakes Posted 29 Mar 2013 , 7:06pm
Quote:
Originally Posted by AnnieCahill 

That doesn't sound right.  2 cups of confectioner's sugar to 3 tablespoons of butter will give you a crumbly mess.

 

Are you using a different recipe for your flavored buttercreams?  How are you flavoring them?  Maybe you need to use a recipe with measurements because that is definitely where you are going wrong.


This. You need to use an actual recipe, then if there are still the same issues, people here can give you real advice.

ibeeflower Posted 29 Mar 2013 , 8:56pm

The cupcakes in your avatar look good. What kind of frosting is that? The frosting looks firm enough to stay swirled on top of the cake. You mention it's just your vanilla frosting that's off...is that a different recipe than your other flavors? I start with a vanilla and add different flavors if I need to.

scrumdiddlycakes Posted 29 Mar 2013 , 9:54pm
Quote:
Originally Posted by ibeeflower 

The cupcakes in your avatar look good. What kind of frosting is that? The frosting looks firm enough to stay swirled on top of the cake. You mention it's just your vanilla frosting that's off...is that a different recipe than your other flavors? I start with a vanilla and add different flavors if I need to.


I am pretty sure that's just a picture of cupcakes OP thought were pretty, not ones she made. I am *almost* positive I have them on pinterest, lol.

RiverSong39 Posted 30 Mar 2013 , 1:58am

Yeah, i REALLY need to get a real picture up of MY cupcakes... sorry about that. I just figured i would make it cupcakes, cause those are my specialty. And i DO make raspberry ones, it's just that i don't have a pic up yet. Working on it! Also, i found an excellent buttercream recipe on here that i am using now. Thanks so much to everyone's help!

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