How come i can't seem to make a good buttercream or in that matter any frosting/icing?
I have tried tons of recipes and they all come out like to watery and looks like it's melting off the cupcake..
I want a thick creamy frosting that will hold up.
I use a recipe that is 100g Unsalted butter, 300g icing sugar and half a tsp vanilla. Mix it all together and add a little milk until you get the consistency you like. I like this recipe because you can make it as thin or as stiff as you want depending on what you are using it for. This is generally used in the uk, I have never tried an imbc or smbc. Hth
Do you use a crusting buttercream? I live in a very humid area and when I first started making buttercream it would melt off the cupcakes or cakes. I never wanted to use shortening in my buttercreams but I found that it helps to stabilize the texture of the bc. Both Indydebi and SugarShack (Sharon Zambito) have a crusting buttercream that are both delicious and crust so there's no chance of melting off the cupcakes!
I'll find the links to both recipes and post them!
Here's SugarShack's: http://cakecentral.com/recipes/15851/sugarshacks-butter-cream-for-a-4-12-qt-ka
If you're doing a SMBC, maybe you're not beating it long enough. If it's an american buttercream, just cut back on the liquid. HTH!
Please also see: