Buttercream Hard As A Rock

Decorating By rebew10 Updated 9 Jan 2009 , 9:25am by JanH

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rebew10 Posted 23 Dec 2008 , 11:10pm
post #1 of 8

I got a buttercream recipe off of here yesterday and followed it to the "T". After placing the iced cake in the fridge for only a couple of hours, I checked on it to make sure no little fingers had been in it....the icing was as hard as a rock. Today, I have let it sit out for 4 hours so far and the top is still very hard. What could I have possibly have done wrong?

7 replies
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indydebi Posted 23 Dec 2008 , 11:15pm
post #2 of 8

I never refrigerate my cakes or icing, so I can't tell ya for sure. I can only think that maybe the icing was a little thick? Crusting is the result of the fat/sugar ratio ..... more sugar, more crusting.

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kakeladi Posted 23 Dec 2008 , 11:15pm
post #3 of 8

We really need to see the recipe to make any judgement. Normally b'creams don't need to be refrigerated.
Are you sure it is hard as a rock.......all the way thru. OR does it have a nice firm crust of it?

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tonedna Posted 23 Dec 2008 , 11:16pm
post #4 of 8

We would love to see the recipe..
Edna icon_biggrin.gif

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__Jamie__ Posted 23 Dec 2008 , 11:23pm
post #5 of 8

I put mine in the fridge to firm up so I can handle them without smudging the frosting. Mine does get very firm...but they don't stay that way after four hours. Which reminds me, I saw DreamWhip at the market the other day, gonna try out Indydebi's recipe next!

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rebew10 Posted 23 Dec 2008 , 11:39pm
post #6 of 8

1/2 Cup Shortening
1/2 Cup Softened Butter
7 oz. of Unsweetened Chocolate Squares
1 tsp of Vanilla
1 pound of Powdered Sugar
5 Tbsp Milk

Let me know what you think.....

__Jamie__ Cake Central Cake Decorator Profile
__Jamie__ Posted 24 Dec 2008 , 1:02am
post #7 of 8

Other than the chocolate, looks like a standard ole' BC recipe to me, which would suggest it must be the chocolate making it so hard. But really...rock hard after 4 hours at room temperature? Very strange.

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JanH Posted 9 Jan 2009 , 9:25am
post #8 of 8
Quote:
Originally Posted by rebew10

1/2 Cup Shortening
1/2 Cup Softened Butter
7 oz. of Unsweetened Chocolate Squares
1 tsp of Vanilla
1 pound of Powdered Sugar
5 Tbsp Milk

Let me know what you think.....




Well, the recipe reads:
5 Tbsp Milk (more or less adjust to consistency you want)

And I think NOT adding the corn syrup didn't help...
***Add 3-4 Tbsp. of corn syrup (to thin icing per recipe).

Here's the recipe's link:

http://www.cakecentral.com/cake_recipe-7324-54-Dark-Chocolate-Buttercream.html

HTH

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