Buttercream Help- What Am I Doing Wrong?
Decorating By diamondsonblackvelvet13 Updated 24 Sep 2007 , 10:46am by diamondsonblackvelvet13
My first few batches came out wonderful! no problems. Piped beautifully and everything. Now, I have no idea where I went wrong. When I ice my cakes, it seems too thin. Then it warms up and starts getting runny. I can't pipe with it b/c nothing seems to hold. I have tried adding more PS in there and no luck. Also I have noticed that when I add color (gel) it seperates. Someone PLEASE help me! This is driving me inSANE!
what' s your recipe? are you somewhere where the humidity has suddenly skyrocketed? have you changed brands of anything? i don't know what recipe you're using, but you cannot use butter flavored crisco- doesn't work well at all.
The recipe I am using is :
1/2 cup white vegetable shortening
1/2 cup butter or margarine, softened
1 tsp. vanilla
4 cups powdered sugar
2 Tbs. 1% or 2% milk
I got this one out of the recipe section. I live in West texas. Hot and dry here. The not staying is killing me,
The recipe I am using is :
1/2 cup white vegetable shortening
1/2 cup butter or margarine, softened
1 tsp. vanilla
4 cups powdered sugar
2 Tbs. 1% or 2% milk
I got this one out of the recipe section. I live in West texas. Hot and dry here. The not staying is killing me,
That's the same recipe I use, and it works great everytime. The only thing I can think of is you didn't start out with enough powdered sugar, or you accidentally added too much milk. Powdered sugar is hard to measure exactly, so I weigh mine. Humidity also plays a big part. Next time try and make it on the stiff side, THEN thin it down just for covering the cake.
Good luck.
Thank you so much! Will try that today and see what happenes!
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