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buttercream is too thin

post #1 of 14
Thread Starter 
Hi!
I'm new here and also a beginner in baking.

making new year small muffins and I have a problem with my frosting.
I'm using this recipe http://2.bp.blogspot.com/-2uqGXvKq-I0/TtumVoa3cLI/AAAAAAAACDU/wL9QA0B8XjQ/s1600/65724475781568604_m1f5BNFa_c.jpg

I forgot to sift the powdered sugar. I don't know if that's the problem or something else but my buttercream doesn't turn to be "nice and fluffy". It is also a bit thin..

So can anybody pleaaaase give me any tip, how can I fix that??

Thanks in advance.
I'm a beginner in baking and kitchen in general, so pls forgive my "naive" questions
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I'm a beginner in baking and kitchen in general, so pls forgive my "naive" questions
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post #2 of 14

For next time maybe omit the liquid altogether and after completely mixed decide if you need to loosen it up but add one tablespoon at a time.

 

For this time I would add cornstarch. I would start with two or three tablespoons and mix well and add more if needed.

 

Did you used melted butter????

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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #3 of 14
Thread Starter 
Oh thanks! I was thinking to add some cornstarch but I was not sure.

About the melted butter, no I just used a butter at room temperature.


And sorry, I didn't get what u ment about omiting the liquid altogether...
I'm a beginner in baking and kitchen in general, so pls forgive my "naive" questions
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I'm a beginner in baking and kitchen in general, so pls forgive my "naive" questions
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post #4 of 14

Next time don't add the 6-8 tablespoons of milk at all. 8 tablespoons is a half cup that's a lot of liquid--that's how much I use in 2# of confectioner's sugar to make a non cream cheese icing.

 

This batch is too thin right? So if you eliminate the liquid it will be firmer right? The butter and cream cheese add a lot of creaminess. The liquid thins it too much. So I'd just eliminate it. Use a bit if needed.

 

And good for you that did not melt the butter. It often happens with beginning bakers sometimes.

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #5 of 14
Thread Starter 
Ok! Now I got you.actually I only added 6 teaspoons of milk.but even before adding it was far from having a creamy texture. It feels like the powdered sugar doesn't melt and stays there. When I touch or taste it it feels sandy.
I'm a beginner in baking and kitchen in general, so pls forgive my "naive" questions
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I'm a beginner in baking and kitchen in general, so pls forgive my "naive" questions
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post #6 of 14

Sounds like maybe you need to add some more powdered sugar to thicken,  and beat longer toremover grittieness..??.

post #7 of 14
Thread Starter 
Hi, thanks.

But doesn't they say overbeating is not good? Im so much afraid if I beat more it will curdle, won't it?
And to add more sugar... it's already quite sweet ..

Shall I may be try one part of my frosting with more sugar, the other part with cornstarch to see what works best.
I'm a beginner in baking and kitchen in general, so pls forgive my "naive" questions
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I'm a beginner in baking and kitchen in general, so pls forgive my "naive" questions
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post #8 of 14

I think you've been combining some thoughts about different kinds of icing. No this wil not curdle. No curdling worries at all. That's meringue icings that curdle --a whole different thing.

 

American cream cheese buttercream which is what you are making needs to be beaten or mixed quite quite well to be successful. There's two schools of thought at least about how fast to beat it but for your purposes today we will not belabor that. Just beat hell out of it. Add more powdered sugar or some cornstarch. Don't torture yourself by splitting the batch. Either one or both will thicken it perfectly. But you gotta beat it.

 

What kind of mixer? Handheld or stand mixer? Or are you doing this by hand altogether?

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #9 of 14

Also, next time be sure you invest in a good quality of powdered sugar.  The sugar is what makes it gritty and you can't beat that out. 

post #10 of 14

I agree with everyone-don't add the milk until the end if you feel it needs it. 6-8 tsp is A LOT. I only ever add about 1 tsp for some recipes and those recipes call for 4 cups of powdered sugar.

 

You can beat this recipe for a few minutes (I usually beat cream cheese frostings for about 5 minutes). It will not curdle or ruin the frosting.

 

The grittiness might be from the brand/quality of powdered sugar you use. There's one brand at the store (a common brand) that causes grittiness. I stay away from that one. You might just want to try different powdered sugars.

post #11 of 14
Quote:
Originally Posted by alilitv View Post

Hi, thanks.
But doesn't they say overbeating is not good? Im so much afraid if I beat more it will curdle, won't it?
And to add more sugar... it's already quite sweet ..
Shall I may be try one part of my frosting with more sugar, the other part with cornstarch to see what works best.

Adding more sugar to icing that is half sugar anyway isn't going to make it more sweet, it's going to make it stiffer.

post #12 of 14
Thread Starter 
I'm using stand which can also be used as a hand mixer.


Thanks to all of you for your help. I'm gonna try that now. Will be back with the results icon_smile.gif
I'm a beginner in baking and kitchen in general, so pls forgive my "naive" questions
Reply
I'm a beginner in baking and kitchen in general, so pls forgive my "naive" questions
Reply
post #13 of 14
Thread Starter 
Happy new year to everyone!!!
As I promised, I'm back with the results..
The result was not good. I added some cornstarch also a sugar, but nothing worked. I also did beat like 40 minutes after every 5 mins breaks...
I guess the batter was not a good one, because while beating it was really runny but after storing in fridge it hardened back as a normal butter..

anyway, hope next time I'll succeed.
happy new year and Good luck to all!!!
I'm a beginner in baking and kitchen in general, so pls forgive my "naive" questions
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I'm a beginner in baking and kitchen in general, so pls forgive my "naive" questions
Reply
post #14 of 14

oh there you are!!!

 

you will get it next time!!!!

 

they'd be perfect for valenties too!!!

 

happy new year and best baking to you!!!!

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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