Buttercream Disasters Help Please!!

Decorating By danielle1986 Updated 21 Aug 2014 , 7:12pm by danielle1986

10 replies
danielle1986 Posted 16 Aug 2014 , 10:44pm
post #2 of 11

AI've not been baking long and every time I try and do buttercream it's either too soft or too hard :-( I know it's getting the right butter and confectioners sugar right but it I rarely get it right. I recently did a cake covered it in buttercream and it didn't look smooth. The buttercream looked holey and rough. I've attached a picture. Can anyone advise where I'm going wrong. Thanks.

kazita Posted 16 Aug 2014 , 11:13pm
post #3 of 11

AAre you using the same recipe every time??

AnnieCahill Posted 16 Aug 2014 , 11:14pm
post #4 of 11

AAre you following a recipe? It looks like the buttercream could be too thick in consistency and also it might have too much air whipped into it. Thin it out with more liquid and beat it more gently next time. If it develops air bubbles then you can take a spatula and smash the buttercream against the sides of the bowl to work out the bubbles.

Mine is the consistency of stiff whipped cream. It shouldn't have any resistance when you spread it around on the cake.

AZCouture Posted 17 Aug 2014 , 12:26am
post #5 of 11

AI prefer soft whipped cream consistency, or on a scale of peaks, soft peak, where it would fall over if you tried to make a peak with it.

Ok that just sounds stupid, what am I trying to say, I can't remember how to describe it. Soft peaks...what is that even in reference to, cause I am having a major brain fa$# at the moment. Sheeeeesh!

danielle1986 Posted 17 Aug 2014 , 2:17am
post #6 of 11

AThanks. Normally I use the 1:2 ratio of butter to confectioners sugar. But this time I did 1:1:2 of vegetable shortening butter confectioners sugar. To be honest I don't think I concentrated that much on if it was getting air in it. I will do next time. Also it was a bit stiff at first as it had been in the fridge but I'd left it out to try soften it before I used it. Then it became quite soft as I was working with it, I panic then that I've done it too soft for underneath fondant.

kakeladi Posted 17 Aug 2014 , 3:27am
post #7 of 11

..........looks like the buttercream could be too thick in consistency and also it might have too much air whipped into it. Thin it out with more liquid and beat it more gently..........

 

Yes, this ^^^

danielle1986 Posted 17 Aug 2014 , 6:27am
post #8 of 11

AOk thanks. I'll try all of your advice next time thanks.

CWR41 Posted 17 Aug 2014 , 4:04pm
post #9 of 11

Quote:

Originally Posted by danielle1986 
The buttercream looked holey and rough.


Make sure your mixing bowl is full to the top with the beater/paddle fully covered so it isn't incorporating air.

MBalaska Posted 17 Aug 2014 , 4:39pm
post #10 of 11

Quote:

Originally Posted by danielle1986 

Thanks. Normally I use the 1:2 ratio of butter to confectioners sugar. But this time I did 1:1:2 of vegetable shortening butter confectioners sugar. To be honest I don't think I concentrated that much on if it was getting air in it. I will do next time.
Also it was a bit stiff at first as it had been in the fridge but I'd left it out to try soften it before I used it. Then it became quite soft as I was working with it, I panic then that I've done it too soft for underneath fondant.

 

Danielle1986 your change in your ratio is what caused the problem.

 

1:2   butter to sugar   your normal recipe which works well for you - should be..............

 

1/2 + 1/2 : 2   shortening + butter to sugar.

danielle1986 Posted 21 Aug 2014 , 7:12pm
post #11 of 11

AThanks everyone

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