Originally Posted by dkelly
Unless you melted the butter it shouldn't be runny after 3 bags of PS was added to it.
Are you using 10x powdered sugar? Are you mixing it in a stand mixer or hand mixer?
2cups of butter to 4 1/2 cups of PS is a bit off in my opinion too. My rule of thumb is to every cup of fat I need about 1lb of PS (approx 4 cups).
I noticed you're in LA which is very humid and warm. Please beware that using an "all butter" buttercream icing will be risky. You'll need to really be sure that icing is stable so that it's not melting off your cake.
I highly recommend that you use 1/2 butter and 1/2 hi-ratio shortening or another icing that will hold up in the LA heat and humidity. Especially for a wedding cake.
I'm sorry you're having trouble with this batch, I really don't know what could have happened to make it "runny".
Edit to add that my rule of 1 cup of fat to 1lb of PS really depends on the temperature/time of year. Sometimes I need more PS sometimes I use less. It's temperamental.
I must agree. Your proportions are way off.
Or your butter is way too warm. Once you achieve...or atleast try for a 1 cup fat to 1LB sugar ratio....it is hard to tell.
Sugar does attract water. It is hydroscopic. Sometimes if it is too humid...the old adage of "add more powdered sugar" doesn't work. The sugar actually makes more water molecules come out of the air and into the icing....I am saying if it is very humid.
The 1 cup:1LB ratio works very well. In fact....if you are using pure butter...sometimes the only other liquid needed is your flavorings.