bostonterrierlady Posted 28 May 2013 , 12:04am
post #1 of

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?

6 replies
mkmetz Posted 28 May 2013 , 12:29am
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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!

AnnieCahill Posted 28 May 2013 , 12:56am
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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.

Jess155 Posted 28 May 2013 , 1:40am
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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. 

bostonterrierlady Posted 28 May 2013 , 1:51am
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Annie I have a Boston Terrier too.

bostonterrierlady Posted 28 May 2013 , 1:51am
post #6 of

Thanks for the hints.

AnnieCahill Posted 28 May 2013 , 2:26am
post #7 of

AI have two! They are hilarious!

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