I have a question. I make my own american buttercream. Taste awesome. I would like to get the consistency of a Costco icing. I want it to be soft. Or barely crusting. Do I use more liquid or more fat to get it that way?
I just reduce the powdered sugar by about a cup. However, I find it's kind of hit or miss with the recipe, depending on the weather!
AMy recipe is 1.5 lbs at to 2 lbs powdered sugar. I add a considerable amount of liquid until the buttercream is the consistency of stiff whipped cream.
I do 3 sticks of butter to 4 cups PS. Heavy whipping cream as the liquid and some vanilla flavor. It's absolutely amazing!!! It just barely crusts.
Annie I have a Boston Terrier too.
Thanks for the hints.
AI have two! They are hilarious!