Butter Cream Icing

Decorating By Mami_Mom Updated 21 Jun 2008 , 9:13pm by jamalyn1

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Mami_Mom Posted 20 Jun 2008 , 10:22pm
post #1 of 7

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

6 replies
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Andrea329 Posted 20 Jun 2008 , 10:37pm
post #2 of 7

You can try adding some confectionary sugar to it to stiffen it.

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msulli10 Posted 20 Jun 2008 , 10:38pm
post #3 of 7

Not sure what you did, but just keep adding powdered sugar till you get the consistency you want. The Wilton recipe usually works great.
Good luck.

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Mami_Mom Posted 20 Jun 2008 , 11:03pm
post #4 of 7

should I refrigerate it before using? maybe it was too room-temperatury

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msulli10 Posted 20 Jun 2008 , 11:34pm
post #5 of 7

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.

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Mami_Mom Posted 21 Jun 2008 , 8:44pm
post #6 of 7

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?

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jamalyn1 Posted 21 Jun 2008 , 9:13pm
post #7 of 7

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!

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