Charlotte's Buttercream Very Good But Very Soft

Baking By Echooo3 Updated 18 Dec 2016 , 9:40pm by alyradia

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Echooo3 Posted 16 Aug 2010 , 7:23pm
post #1 of 7

I just made a batch of Charlotte's buttercream. Wow, it's really good. It is also very soft. If I add more powdered sugar than the recipe calls for will it mess it up or is it meant to be that soft?

6 replies
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alvarezmom Posted 16 Aug 2010 , 7:32pm
post #2 of 7

What buttercream is this?

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Cakepro Posted 16 Aug 2010 , 7:49pm
post #3 of 7

Waiting for Leah to chime in here since she uses this one. icon_smile.gif

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leah_s Posted 16 Aug 2010 , 8:38pm
post #4 of 7

You probably didn't whip the meringue part stiff enough. Try adding a couple of Tablespoons of cornstarch first, before adding any more powdered sugar. The powdered sugar will start to make it crusting after a while.

The consistency is about like stiff whipped cream.

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sweettreat101 Posted 17 Aug 2010 , 8:19am
post #5 of 7

So you are the one that did a different version of Charlotte's frosting that I have seen on sugar craft. I have been eyeballing that recipe for years.

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morsekathan Posted 18 Jun 2014 , 4:01am
post #6 of 7

I know this string is old - but where can I find the recipe for Chalotte's buttercream.  I need to make a cake for my son's outdoor wedding in Iowa in August and don't want it to melt!

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alyradia Posted 18 Dec 2016 , 9:40pm
post #7 of 7

Hi - I have made this frosting a couple of times with success, but recently it just doesn't seem to fluff up like it used to, its kind of a thick runny frosting if that makes sense - kind of cake batter texture, and i am not changing anything. I whipped it to very stiff peaks which is why i'm confused. Any idea what could be the problem? i have added a little less powdered sugar this time as I am about 80g short and its too late to go out to the shops - could that be it?!

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