Buttercream Wont Stay Stiff

Decorating By foots2 Updated 14 Jul 2007 , 9:33pm by foots2

foots2 Cake Central Cake Decorator Profile
foots2 Posted 14 Jul 2007 , 2:38am
post #1 of 9

Ive made 3 batches of buttercream dream and they all get thin.Is that from the humidity??Should i add less liquid,more crisco than butter,or add more powdered sugar??I get it on the cake and it barely crusts!!!I have a cake tomorrow at noon and i need help.

8 replies
Suebee Cake Central Cake Decorator Profile
Suebee Posted 14 Jul 2007 , 3:12am
post #2 of 9

I use 1 stick of butter, 1 scoop of crisco a little bigger than the butter, 1 tab of vanilla, 2.b bag of 10X about tab of water.

Daryn Cake Central Cake Decorator Profile
Daryn Posted 14 Jul 2007 , 3:20am
post #3 of 9

My thought would be to add more 10X until it is the thickness you want.

Another thought. . . are you using the new trans fat free Crisco? I read a thread where lots of people are having trouble with it. You might want to search to see what they said.

Tug Cake Central Cake Decorator Profile
Tug Posted 14 Jul 2007 , 3:24am
post #4 of 9

The new crisco made my buttercream dream recipe very soft. I find that if I refrigerate it, it stiffens up well enough to work with.

indydebi Cake Central Cake Decorator Profile
indydebi Posted 14 Jul 2007 , 3:58am
post #5 of 9

Someone posted that using milk instead of water with the new Crisco is the secret weapon to new Crisco. I've always used milk ... for 25 years ... and I've had zero problems with new crisco.


Add p. sugar until it thickens to the consistency you need. If you are using butter, remember that butter has a lower "melting" level than shortening. Merinque powder will help stiffen it also. There is a recipe on here for High Humidity BC that is a good crusting recipe.

(Pssst! what's a "tab" of water?)

lu9129 Cake Central Cake Decorator Profile
lu9129 Posted 14 Jul 2007 , 4:05am
post #6 of 9

Add some Dream Whip.

Lu

Suebee Cake Central Cake Decorator Profile
Suebee Posted 14 Jul 2007 , 1:34pm
post #7 of 9

correction ... Not sure where my mind is sometimes, I use 2 sticks of butter, 2 heapings of crisco, vanilla, 2-4 tab of water and 2 lb 10x sugar.

diane Cake Central Cake Decorator Profile
diane Posted 14 Jul 2007 , 1:37pm
post #8 of 9

when making buttercream with butter, always use less liquid. when using just crisco, you can add more liquid. you also have to factor in humidity. i always use more p.sugar and less liquid during hot days. icon_biggrin.gif

foots2 Cake Central Cake Decorator Profile
foots2 Posted 14 Jul 2007 , 9:33pm
post #9 of 9

Im still using regular crisco and i always use milk. Ill have to try all your suggestions and see what works. Oh yea, ive even put it in the fridge to stiffen it up and as soon as it gets warm it gets soft again. Thanks eveyone.

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.