Ok i just can never get my buttercream to the right consistensy it seems like its thin enough but then i put it an the cake on it is so stiff! My cakes are turning out horrible.

Mine did the same when I first started. I was making the buttercream too stiff. It was suggested to use a bit more water added a bit at a time until it's spreadable. So, trying thinning it out a bit more with water.

It could also depend on what recipe you are using. How much shortening/butter are you using compared to the powdered sugar? Tell us what recipe you are using and if I can't help you, maybe someone else can.

Hi! Welcome to CC! Have you been refriderating it and then taking it out and putting it on a cake?

When I started taking classes I found the hardest thing was learning consistancy, I even mentioned it in class and several people agreed.
It just takes practice and what everyone else says. Don't get discouraged.

How long can a cake sit out at room temperature with buttercream icing (butter shortening ps and milk) and fondant? I need to make a cake ahead of time to take out of town this weekend. I wanted to start baking and icing tomorrow and probably won't cut into it until saturday.[/quote]

My recipe is:

2lbs. powdered sugar
2 sticks of butter
teaspoon vanilla
3-4 tablespoons of milk

P.S. I almost always have to put in way more milk even though it still won't spread