First let me say that I am fairly new to decorating so I am learning lots of things still.........
My buttercream recipe that I use is:
2 cups shortning
1 tsp. vanilla
1 tsp. butter flavoring
1/2 cup water with 1/2 tsp salt
2 lb. powdered sugar
Here lately it seems that it is too soft. I am having a hard time with getting it to stick to the cake. Is there something I am doing wrong? Is it the weather? Is there anything I can do to get it stiffer? It never used to do this to me. !!!! HELP!!!!
I would personally recommend cutting back on your shortening. I have found using less shortening results in a more stable icing and does not taste as greasy. I like to use 1 1/2 cups shortening per 8 cups of PC. Also, add merangue powder to help stabilize it.
I will have to agree the only thing I would change in your receipe is cut the Crisco back to 1 cup. other wise the recipe is relatively the same as what I use, good luck.
I would like to add that buttercream does not ice well over itself. What you need to do is give it one coat of icing first (crumb coat). Put it in the fridge for about 10 minutes, Then give it a second coat and repeat if you need that 3rd coat.
I, too, use this recipe. Lately, the humidity has been up and I have had to use less liquid. I usually use milk in place of the water, but have learned that the higher fat content of the liquid, the more I have to use. So, water being water, I use the least of that, then more if I use skim milk, 2%, whole, cream. I haven't tried cutting down on my shortening, because I don't seem to get a real "greasy" feel to my icing, especially if I use milk in place of the water.
Sounds to me like your fat to sugar ratio is not right. Sometimes if I use too much ps it is more like working with rolled butter cream and I have to use a lot of water to thin it. Do you sift your sugar then measure or measure then sift? I find that if I measure then sift I have the thicker consistancy, to try sifting then measuring.
Debbi
This is basicly a doubled version of the Wilton recipe. Sometimes the weather can play a factor in your icing. If it is too thin, then I'd cut back your water just a little.
Have you changed your powder sugar brand?
I have been making more buttercream lately as my frosting under
fondant.. I find 50/50 works better for me.. butter and crisco, and use room temp. milk, I sometimes heat it up in the microwave.. Just luke warm, not hot. Also I do not add the milk until all the sugar have been added, at least I can control the fluidity of the icing. And use brand name powdered sugar.. I like C&H Brand.
Definately cut back on your water amount...you've got way too much in it.
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