Buttercream Hell!

Baking By daisyfgw Updated 7 May 2013 , 11:10am by daisyfgw

daisyfgw Posted 6 May 2013 , 3:49pm
post #1 of 8

So i was wondering if there's anything that can stop my buttercream hardening at all/so quick as i'm trying to cover a cake in buttercream then cover in rolled out marzipan but the buttercream is just setting really hard almost straight away and when the marzipan goes on it just looks all lumpy.

Any help would be brilliant thanks in advance :)


(Also for the buttercream i use unsalted butter & Icing sugar)

7 replies
shake n cake Posted 6 May 2013 , 3:52pm
post #2 of 8

What kind of buttercream did you use? There are non-crusting buttercream recipes on here :)

AnnieCahill Posted 6 May 2013 , 3:55pm
post #3 of 8

Without knowing exactly what ratios of sugar to fat you are using, it's difficult to help.  Can you post the exact recipe?  It sounds like you need to add more fat or liquid to your recipe.

daisyfgw Posted 6 May 2013 , 4:06pm
post #4 of 8

       250g butter, softened

 

       1 teaspoon vanilla extract

       

         600g icing sugar

   

        2 tablespoons milk

 

I usually omit the vanilla as my local shops only have the chemically tasting stuff but thanks for the speedy replies :)

AnnieCahill Posted 6 May 2013 , 7:13pm
post #5 of 8

Yeah if it's crusting fast then add more butter or liquid.  I use heavy cream in my recipe.

daisyfgw Posted 6 May 2013 , 7:20pm
post #6 of 8

Sorry for the questions but what is heavy cream? icon_redface.gif
I live in the UK im thinking it might be double cream but thought it would be better to ask

 

(& thank you ill try more liquid)

AnnieCahill Posted 7 May 2013 , 10:29am
post #7 of 8

Yep you can use double cream!  I actually warm my cream in the microwave before I use it.  If you use it cold it will curdle the buttercream.

daisyfgw Posted 7 May 2013 , 11:10am
post #8 of 8

Thank you so much :) im going to give it another go today! thanks again

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