Hi,
So ive recently taking up decorating my cakes and cupcakes with buttercream,
generally this has been going well, but sometimes the buttercream seperates, it looks like water is seeping out of the buttercream and it is ruining the finished look of my cakes.
i use an equal ratio of unsalted butter to icing sugar and add a few drops of vanilla essence, i mix everything by hand with a metal spoon, i like my buttercream to be quite stiff as i pipe with it a lot.
Also when piping buttercream flowers and other decorations the icing seems to "melt" and lose its stiffness and separates a little too.
What am I doing wrong?
Any advice appreciated, also i'm in uk so dont know if i can get hold of corisco shortening
thank you
I use a ratio of about 1 part butter to 3 parts icing sugar with 1 tablespoon or so of milk if needed. You can then flavour this with cocoa powder or other flavourings as you wish. Depending on the heat and humidity I increase or decrease the amount of icing sugar or add a little extra milk to get the desired consistency for piping. Hope this helps 
Hi,
So ive recently taking up decorating my cakes and cupcakes with buttercream,
generally this has been going well, but sometimes the buttercream seperates, it looks like water is seeping out of the buttercream and it is ruining the finished look of my cakes.
i use an equal ratio of unsalted butter to icing sugar and add a few drops of vanilla essence, i mix everything by hand with a metal spoon, i like my buttercream to be quite stiff as i pipe with it a lot.
Also when piping buttercream flowers and other decorations the icing seems to "melt" and lose its stiffness and separates a little too.
What am I doing wrong?
Any advice appreciated, also i'm in uk so dont know if i can get hold of corisco shortening
thank you
I don't use that type of icing so I can't help you there. The UK equivalent to Crisco is Trex which can be found in any of the big 4 supermarkets. HTH
Also when piping buttercream flowers and other decorations the icing seems to "melt" and lose its stiffness and separates a little too.
What am I doing wrong?
You aren't adding enough powdered sugar. Your flowers won't droop if the buttercream is stiff.
Yes, I think it's too much butter. One pound fat, all butter or butter and shortening mixed to two pounds icing sugar.
Then add a little whole milk or cream to adjust the consistency.
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