Help With American Buttercream Please!

Baking By kcampeau Updated 13 Dec 2015 , 6:17pm by costumeczar

kcampeau Posted 13 Dec 2015 , 2:47pm
post #1 of 4

I have been making the same amercian buttercream for years and recently had a customer complain it was too hard and did not smush enough. I make alot of cake smash cakes for kids and she was upset it did not smush all between her sons fingers and was hard. Now I know it gets hard to the touch but once you manipulate it it softens up but I want to know if I am doing something wrong


3/4 cup butter

1/4 cup shortening

4 cups powdered sugar

2 tsp vanilla

3 tbsp water

Does anyone see anything that would make this recipe too hard? How can I soften it up a bit?


3 replies
virago Posted 13 Dec 2015 , 5:01pm
post #2 of 4

did she put it in the frig and not bring it back to room temp before the big smear/squish fest?

kcampeau Posted 13 Dec 2015 , 5:49pm
post #3 of 4

I am not sure i never thought to ask

i leave mine at room temp and it gets a crust and it hard to touch then u eat it or break a piece off and it melts in ur hand but its a crusting buttercream

never thought to ask her if she put it in the fridge your right that would harden the butter right up like a block of butter

costumeczar Posted 13 Dec 2015 , 6:17pm
post #4 of 4

there's nothing wrong with your recipe, so she either did something funky to it or she's exaggerating. 

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