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.
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.
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!
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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