I have made two batches of buttercream. It seems to want to melt. Do I need to add more confectioner's sugar? I added more to my last batch, but it did the same thing. Last night I was trying to add a shell border, but it kept on dripping over the side so I decided to put it in the refrigerator and start over again. Any help would be appreciated.
I am attaching a copy of my droopy white Hawaiian cake with pineapple-coconut filling. Also I made the filling. I think I needed it to thicken more before I applied it to the cake. The filling wanted to ooze out, and it got into my buttercream. Everyone said it tested good even if it didn't look the way I wanted it to.
Only a guess but are you using the new Crisco without transfat in your buttercream?
Diane
I am using a recipe that calls for 1 and 1/4 sticks of butter, 2 cups of confectioners sugar, 2 tbsp of milk, almond flavoring, and vanilla flavoring.
It has a lovely taste, but my cakes look all limpy. The last cake I decorated I used canned classic white icing, and it was beautiful. Thanks for the help!
I use 1/2 crisco, 1/4 butter if using butter. Butter just melts to easy. I could never use all butter here in the south. It would be melted in a minute. You said your filling was oozing out the sides... could that have made the BC melt too?
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