How Do I "firm Up" My Too Wet Buttercream?
Decorating By berryblondeboys Updated 30 Jun 2007 , 12:38pm by Michele25
I always make buttercream in HUGE batches so that I don't have to make iit every time and then I store them in appropriate sized containers...
Well, the last TWO times I've made buttercream, I got overly generous with the water and my BC is too soft. It's still spreadable and doesn't slide off, but it doesn't crust for HOURS if ever...
So, how do I "soak up" some of that water? Do I add more powdered sugar? Or add a mini batch of BC to the mix without any water added to it and hope that the combined dry and wet BC makes it even out?
I would REALLY hate to throw this out!!!
Melissa
Thanks you guys! So, how do I keep from doing this again? I SWEAR the BC gets wetter after a few minutes after mixing water in (with my mixer I have to add teh water AFTER the PS)
Melissa
Melissa,
I've done it both ways--added more powdered sugar and re-mixed or if I have some dryer buttercream, I've also re-mixed it with the "wet" buttercream. Both work just fine.
As far as adding too much water, I remember hearing once that the amount of humidity you have in the air that day can affect your icing recipe. For instance, when you're initially making your batch of icing, if the weather is very dry, you may actually need more water than normal. If it's really humid or raining, you probably will need to mix in less water. I have found that to be true! HTH!
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