Help!!! French Buttercream - Like Soup!!!

Decorating By tracy702 Updated 12 Nov 2006 , 11:39pm by moydear77

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tracy702 Posted 12 Nov 2006 , 4:33am
post #1 of 7

Can someone PLEASE tell me how to make this thicker. I have used this same recipe for five years and have never had this happen. I am in the middle of a very large cake for tomorrow.

I have made three batches of French Buttercream today - ALL The same way.

The first was perfect - but ofcourse not enough. I made a second batch that looks like cream soup it is so thin. So I made a THIRD batch which is better but still not like the 1st batch.

Is there anyone else on CC that uses FBC??? Can you please tell me what I could do to make this any thicker???

Thanks!!!!

6 replies
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kuki Posted 12 Nov 2006 , 4:44am
post #2 of 7

You just need to let cool completly the mix of sugar and milk until it looks like condensede milk. Then after adding the butter you need to keep mixing until it's very creamy. It will take you like 10 min. I add to my cream meringue powder for stability after creamy. I just made a cake with FBC today and It was delicious!!

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TPDC Posted 12 Nov 2006 , 4:46am
post #3 of 7

I saw a post for someone looking for FBC recipe yesterday. They could not find the recipe they were looking for. What is your recipe if you do not mind sharing.

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tracy702 Posted 12 Nov 2006 , 5:37am
post #4 of 7

The FBC I use is the same as the Bakehouse Buttercream. I will try and post tomorrow.

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TPDC Posted 12 Nov 2006 , 4:35pm
post #5 of 7

Thanks Tracy...

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bubbiesbougie Posted 12 Nov 2006 , 10:48pm
post #6 of 7

Can I have the receipe you are using? I am always up trying something new!

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moydear77 Posted 12 Nov 2006 , 11:39pm
post #7 of 7

usually I find that chilled butter works so much better

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