I'm new to the world of cake decorating. So I've been using Google and Pinterest for buttercream recipes. I follow the directions but it always turns out thin and runny. The last recipe called for 1c butter and 3-4c confectionery sugar. Still super runny and that was without any milk. I probably ended up using a couple of pounds of sugar before it was thick enough to decorate. Why is this happening??
The recipe is bad...use 1 pound confectioner's sugar, 1/2 cup crisco, 1/2 cup butter, 2 Tbsp milk. Beat the fats together, add the milk and beat it in then add the sugar. Add more milk of you want it to be thinner.
I was also wondering if the butter was melted, because just creaming butter and adding sugar shouldn't make anything runny, no matter what the proportions.
I have never melted the butter. I think I'm going to double check the quality of my ingredients, to make sure I'm using real butter.
I sure hope I can figure out what Im doing wrong
raven, did you mean that you used three to four cups of confectioner's sugar or three quarters of a cup? the first would be ok the second is not --
i use one cup fat to two pounds (just over 7 cups) confectioners sugar and a half cup cream/buttermilk/liquid and flavoring --
but there are a zillion different recipes -- i used to not even measure anything and it always comes out -- the one i landed on is colette peters --
i can't imagine why yours is runny but like you said some of the spreads and maybe even the margarines can throw it off --
would love to hear how it's going when you try again
I finally realized I was not using real butter! I tried it tonight with real butter and it turned out great. Trial and error lol now I'm having fun trying out different extracts etc.
Glad you figured it out. I always use real butter and no Crisco. Try using flavor oils as well. You only need literally a drop! Make chocolate by adding cocoa powder or melted chocolate.
Have fun!
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