First Time Making Butter Cream Frosting.. Disaster

Business By SaraLee08 Updated 22 Apr 2013 , 11:43pm by sixinarow

SaraLee08 Posted 20 Apr 2013 , 2:15am
post #1 of 14

AOk so I decided to get a recipe online for BC frosting, it was coming along beautifully and it looked really nice, I set it aside and the butter started showing through, I whipped it up again but nope after I frosted my cupcakes, the butter started showing again, I need a fluffy white frosting recipe and a thick frosting fir decorations,.please help! Btw, the butter I used was Country crock

13 replies
Rita Metermaid Posted 20 Apr 2013 , 2:52am
post #2 of 14

Hi there~


     I have had that problem especially in hot, HOT weather where the butter separates from the confectioner's sugar and milk.  I learned to add CORNSTARCH until it came to the consistency I needed based on the amount of icing I was making ....  It works real well and does not affect the sweetness or flavor of the icing.  Good luck! 



Rita Metermaid

leah_s Posted 20 Apr 2013 , 2:59am
post #3 of 14

APs Country Crock isn't butter

JSKConfections Posted 20 Apr 2013 , 3:16am
post #4 of 14

Exactly what I was thinking Leah...Country Crock isn't butter.  Use real butter and you won't have any problems.

SaraLee08 Posted 20 Apr 2013 , 3:49am
post #5 of 14

AOk thanks! What butter do you recomend?

denetteb Posted 20 Apr 2013 , 3:58am
post #6 of 14

Any butter that comes in a stick and says butter on it.  Spreads and margarines have different amounts of water than butter so can change how a recipe comes out.  There are a few people who use them in their buttercream but are in the minority, the recipe perhaps is adjusted to allow for it.  In general for a buttercream you use real butter and/or shortening.

yortma Posted 20 Apr 2013 , 2:07pm
post #7 of 14

unless you want to have a more buttery flavored frosting, read the butter label and avoid butter with added flavorings.  I buy butter that has just one ingredient :  pasteurized cream. I get at at Target or my local grocery store.  Crystal and Market Pantry brands pop into my head.  The more fancy Euroean types are much more buttery tasting, and I save those for sugar cookies and shortbreads.  Many butters have additional ingredients like natural flavoring and color.  The flavoring adds more butter taste, which I don't usually want in my frosting, and I don't usually want added yellow color either.   HTH!

sixinarow Posted 20 Apr 2013 , 3:03pm
post #8 of 14

Butter is made from cream (milk) country crock and margarine are made from partially hydrogenated oils...not good for making frosting...or much of anything, really IMHO! icon_biggrin.gif

ibeeflower Posted 21 Apr 2013 , 12:08am
post #9 of 14
Originally Posted by yortma 

The more fancy Euroean types are much more buttery tasting, and I save those for sugar cookies and shortbreads.  

Good to know! I always wondered if I should try this kind in frosting like SMBC but since it's so pricey I stick with my trusty butter. 


For the OP, yeah use real butter. It tastes so much better, and it's real butter not some funny chemicals.

remnant3333 Posted 21 Apr 2013 , 12:19am
post #10 of 14

I always use salted real butter which cuts down on that super sweet taste. Like the others said. Real butter should work!!

iCookiBake Posted 21 Apr 2013 , 2:16pm
post #11 of 14

I use land o lakes unsalted butter.

SaraLee08 Posted 22 Apr 2013 , 10:52pm
post #12 of 14

AThanks everyone for the feedback :) I cant wait to retry the recipe!

ellavanilla Posted 22 Apr 2013 , 11:34pm
post #13 of 14

don't use salted butter the first time. that may be a taste you want to try, but the salt level in butter isn't regulated, so there's no way to know how much salt is in each brand. 

sixinarow Posted 22 Apr 2013 , 11:43pm
post #14 of 14
Originally Posted by SaraLee08 

Thanks everyone for the feedback icon_smile.gif I cant wait to retry the recipe!

Good luck, I bet it'll work out tons better! icon_smile.gif

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