What's Wrong With My Buttercream Recipe?

Decorating By xthat1gurl

xthat1gurl Cake Central Cake Decorator Profile
xthat1gurl Posted 6 Feb 2014 , 4:54am
post #1 of 1

I absolutely love the flavor of this frosting...Its not too sweet. Taste great, but it will melt at room temperature. 


This is what I do:


  • Make a mixture of flour and milk: about 5 tablespoons flour to 1 c. milk.
  • Heat up in a saucepan until mixture becomes a thick battery consistency.
  • Take that mixture off heat and let it cool down.
  • Add teaspoon of Vanilla once cooled.
  • In a separate bowl: mix 1 part shortening, 1 part granulated sugar) until it's light and fluffy. (Make sure you thoroughly whip the butter-sugar mixture )
  • Add in the flour mixture. The beat it until the sugar disolves...


The frosting is fine when its cold, but it starts to melt at room temperature. I use to use a soy-butter (non butter), but now I'm going to try Crisco instead. I don't know how "overbeating" works, but I hear you can't really overbeat buttercream frostings. 


Any advice? I'm new in this whole 'frosting world'


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