Please Help! I am having issues with my home made butter cream. I have a recipe from Wilton that tastes wonderful , but it doesn't seem to be stiff enough to make flowers or anything actually...it runs or blurrs
any advice? I am using gel coloring
thanks a million
You can try adding some confectionary sugar to it to stiffen it.
Not sure what you did, but just keep adding powdered sugar till you get the consistency you want. The Wilton recipe usually works great.
should I refrigerate it before using? maybe it was too room-temperatury
That shouldn't really make a difference, but you could try chilling it a bit. I think once you add more powdered sugar you will get the consistency you are looking for. I'm wondering if the shortening you used has anything to do with it.
well, I am just a at-home hit-and-miss kind of decorator....just trying my hand. I am on a tight budget so I use the cheapo store brand stuff becasue I am just practicing ...would this be the culprit?
You should use pure cane sugar for best results. Some of the store brands use beet sugar and that doesn't work as well. Hope this helps!