Why Oh Why Won't My Bc Harden?
Decorating By tiffanypatton79 Updated 20 Mar 2007 , 10:05am by oilili
hello all i did try to search for an answer before i posted but couldn't come up with anything. My question is my buttercream won't harden.. my crumb layer was still wet a day later! i finished my st patty's day cake but b.c it didn't harden i couldn't smooth it very well.. i'm a newbie at this so any help would be nice. I'm using the bc recipe they give you in the wilson classes thanks so much.. i'm gonna 
would the meringue powder change the taste? i did add more powder sugar but nothing..
Here's the recipe for Wilton's Class B/C:
http://www.massrecipes.com/recipes/95/02/wiltonclassdecoratingbutt215112.html
Did you make the recipe out of the Course Book (which would be the above) or did you use a teacher provided hand-out.
If it was a hand-out there might have been a typing error...
HTH
sorry to hear about your bc woes. i use the bc dream recipe on this site and i love it! it sets very nicely and tastes great. maybe you can experiement with different recipes.
I looked at that recipe (link above). It shows 1 cup of shortening to 1 lb of powdered sugar. That looks out of whack to me. I use approx 1-1/3 cups of shortening to 1 lbs of powdered sugar. I never use royal icing because my BC crusts so well and holds up even outdoors in extreme heat.
I looked at that recipe (link above). It shows 1 cup of shortening to 1 lb of powdered sugar. That looks out of whack to me. I use approx 1-1/3 cups of shortening to 1 lbs of powdered sugar. I never use royal icing because my BC crusts so well and holds up even outdoors in extreme heat.
TYPO! TYPO! I use 1-1/3 cups of shortening to TWO lbs of powdered sugar! (OK....everyone who thought I was an idiot can now laugh out loud because it's been confirmed!) 
i did leave it out on the counter.. tempting me the whole day 
yes i used the wilton recipe from the book.. thanks everyone for the suggestions i read in the gallery dipping the spreader in hot water? it was on one of the clown pics.. another ? do you leave the spatula wet? or dry it off.. sorry i know that's probally a dumb one
I would have thought it would have crusted. You need approximately 1 cup fat (crisco or butter) to 4 cups (approx 1 pound) or powdered sugar to make it crust. It will crust without meringue powder. Did you perhaps do any incorrect measuring? Did you add too much water? Is it very humid where you are?
Also, if you used a wet spatula, that could be a problem too. If you want to smooth using a hot spatula, get it very hot in the water, wipe it off, and lightly go over your cake.
If your buttercream actually crusts like is should though, you can use a Viva paper towel (if they are available where you live) or a foam roller to spread over the buttercream to smooth it out.
Good luck!
I looked at that recipe (link above). It shows 1 cup of shortening to 1 lb of powdered sugar. That looks out of whack to me. I use approx 1-1/3 cups of shortening to 1 lbs of powdered sugar. I never use royal icing because my BC crusts so well and holds up even outdoors in extreme heat.
TYPO! TYPO! I use 1-1/3 cups of shortening to TWO lbs of powdered sugar! (OK....everyone who thought I was an idiot can now laugh out loud because it's been confirmed!)
hah indydebi.. I'm so glad you clarified because I was really messed up as to why it didn't melt in hot weather but thought I might try it lol... most recipes use 2C to 2 lbs so now I'm guessing you use a little more of the liquid than most? I use half butter/half shortening but I think I might try this cutting back a little on the fat of it...so thanks for fixing the oops...it looks promising. 
I looked at that recipe (link above). It shows 1 cup of shortening to 1 lb of powdered sugar. That looks out of whack to me. I use approx 1-1/3 cups of shortening to 1 lbs of powdered sugar. I never use royal icing because my BC crusts so well and holds up even outdoors in extreme heat.
TYPO! TYPO! I use 1-1/3 cups of shortening to TWO lbs of powdered sugar! (OK....everyone who thought I was an idiot can now laugh out loud because it's been confirmed!)
How is the sweetness factor with using 2 lbs? I use 1cup crisco to 1lb sugar. do you add any salt? Just curious. I'm thinking I want to try this way because it will make more bc in a batch. 
ok, so it must be the humidity, i'm in Okinawa japan, it's kinda like fl i think so is there anything i can add to combat that? i did i cup crisco to to cup p.s. and 1 table of marange powder and three of water for med consistancy also i didn't do the wet scraper i just learned of it
How is the sweetness factor with using 2 lbs? I use 1cup crisco to 1lb sugar. do you add any salt? Just curious. I'm thinking I want to try this way because it will make more bc in a batch. [/quote]
Doubling your recipe will neither increase or decrease the sweetness because the proportions are still the same.
So if you like your icing now, you still will - but if you dont, having more of it won't make it any better
Wilton class buttercream is used because it yields good results for making flowers and everything else in class.
However, there are many recipes that have way better taste, mouth feel and "holding" qualities.
If you need a frosting to withstand heat and humidity:
http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html
More info on hi-ratio shortening and other ingredients:
http://cakecentral.com/cake-decorating-ftopict-171451.html
HTH
I had the same exact problem with the wilton and so I used the crusting buttercream one on this site, didnt like the taste. So i posted the same question you have and got the idea to reduce the amount of crisco in the wilton one. I reduce the crisco in the wilton one any were from 1/3 to 1/2 depending. Now my buttercream tastes great and crusts everytime.
JanH, Will the reicipe you gave in the link do well with regular shorting? crisco.
Bright White Buttercream
7 cups 6x powdered sugar (very important to use 6x)
1 cup Hi Ratio Shortening
1/2 cup water
2 TBS. Icing Base (Sometimes called Brite White)
1/2 tea. popcorn salt
1 to 2 tea. Magic Line Creme Bouquet
2 drops Vinegar ( stops cracking of icing)
Also, The vinegar listed I assume is white vinegar?
I've never heard of that but maybe I'll try it.
I make my buttercream with buttermilk, and I add about 2 tbls of cake flour to combat the sweetness of the sugar. crusts very well and tastes great.
How is the sweetness factor with using 2 lbs? I use 1cup crisco to 1lb sugar. do you add any salt? Just curious. I'm thinking I want to try this way because it will make more bc in a batch.
I'm told people like my icing because it's not so sweet, which always confused me because "...it's sugar, people!" To be honest, I had no idea that salt cuts the sweet taste until I came on here. 
I've never put salt in my icing. Even in my cookies, I never put salt in them. It may be silly, but my first husband had very high blood pressure and I had to watch salt in all foods. So I figured a 1/8 or 1/4 spoon of salt wouldn't even be missed, so I stopped adding salt.
(One lady told me, "Debi I think your cakes are the best, but compared to your cookies, your cakes taste like crap!" hahahahaha! So I guess the salt omission isn't hurting at all!)
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