Ok, so I am having trouble making a good consistancy frosting. I have tried the crusting buttercream frosting, but it is really soft. Is this because I live in Texas? I used Meringue (spell) powder too.

Is there an alternative to the all shortening frosting, that tastes good but will hold up?

What do y'all use? I am just frosting and doing a border.

Please help me!

Stephanie

I have a different recipe than most. It holds up well in high humidity in Michigan.

2 cups Crisco
1/2 cup milk
2 lbs Powdered sugar
Beat 4 minutes
Add:
1 tsp vanilla
1/2 cup flour
2 eggs whites
Beat 4 more minutes

I make exactly like this EVERY time and get wonderful compliments.
Judy

How are you measuring your conf sugar?

What liquid if any are you adding and how much?


If it is humid I cut my liquid,use meringue powder and add a bit more sugar.

Did you get my reply to your other post?

If you use the all-butter recipe, it's not going to set up as firm as the shortening recipe, and if you're already having issues with the shortening one, I'd be wary of the butter one. I use the shortening recipe, and for a 6-cup batch I flavor it with 1 tsp clear vanilla, 1 tsp butter flavoring, and one capful of Lorann champagne flavoring. I don't use meringue powder in my buttercream any more to save money and I don't miss having it in there.

Deanna

I use part butter and part Crisco. I have found that in the summer I have to cut back to about 1/2 the amount of liquid I would use in the winter.

C

I think that I figured it out. I just used the stiff consistancy amount of liquid and added meringue powder. Worked and tasted great. I also found that like toomuchcake suggested, to wait longer to frost. My cakes are cool, but my kitchen is not from baking, so that was giving my soupy frosting too! Putting it in the fridge really did the trick. I was afriad that when I took it back out it would just melt again, but it didn't

Thanks for the help. The cake turned out great. I will post pics later

stephanie