Buttercream Help!

Baking By mystsparkle Updated 2 Sep 2012 , 4:07am by BlakesCakes

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mystsparkle Posted 2 Sep 2012 , 12:42am
post #1 of 2

Hi all! I need some help here, Ive tried a few different buttercream frosting recipes...and I really like how easy this one is, and the taste/fluffy texture...


But here's my problems, maybe you can help?

It says it crusts....and for me, it really doesnt.. I havent added meringue powder like it says i could...can i do that AFTER i've already made the batch? (As in its sitting in my freezer now, can i defrost, and add??)

Also, it says 6 oz of cream, which is 3/4, I only added 1/2 cup, and its sooo soft..actually seemed to get even softer while trying to pipe it onto cupcakes, and seems to melt/move around a lot when trying to use the viva method on cakes.... It seems way to soft to the touch...are you suppose to easily be able to put a dent on your buttercream cakes? Even if i attach a fondant decoration, it seems to sink in more than just lay on top (if that makes sense) When I try to move the cakes around, seems to just add dings all over the place. Do i add more powder sugar next time, or just less cream? I want to try that cake design where you pipe the roses around the edges and am really worried this recipe isn't going to work.

Also, i've made fondant cupcake toppers before..MMF, and let them dry out a few days then place on cupcakes day b4 party...and they've always held form..when doing it w/ this frosting yesterday, the next morning, they were super shinny, and melty looking... Weird?

I really like the frosting creaminess...but thinking its not working w/ what i need it to do...Can you reccommend any fixes, or maybe another frosting that is shortnening based that still tastes yummy?

I live in Florida and sometimes have to drive an hour or so to where I have to bring the cake...

Thank you so much for any help you can give me!

1 reply
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BlakesCakes Posted 2 Sep 2012 , 4:07am
post #2 of 2

This is basically Wilton's Extra Special BC recipe. I've used it for years.

Since the change in Crisco, I only use hi ratio shortening (Sweetex) and I have great results. I often use about 5 oz. of cream for 1 batch. I don't add any meringue powder. If it seems too soft, I add a bit of extra PS. It does crust enough for me to use Viva towels on it.


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