Can't Get The Right Consistency Of Bc

Decorating By krissy kakes Updated 8 Feb 2014 , 7:36am by Smckinney07

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krissy kakes Posted 8 Feb 2014 , 5:32am
post #1 of 2

AWhen I make BC it always seems to either be too thick and sugary to use or too thin and won't hold it's shape when using a gras tip or piping onto cupcakes. I've used a few different recipes and recently started using the Wilton recipe but it still seems to melt or separate. I've wondered if it's always just too warm in my house but I don't know. Any suggestions on a great recipe or how to modify a recipe would be great!

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Smckinney07 Posted 8 Feb 2014 , 7:36am
post #2 of 2

AI'm guessing the recipes you've used have been a variation of powdered sugar, butter/shortening, vanilla extract, and a little liquid-these are very sweet BC or American BC.

If its too runny then add a bit more ps until it gets fluffy again but if you think these are too sweet then you might prefer a Italian, Swiss, or even French Meringue BC.

Also, a CC member, lots of great tips and a recipe for American BC:

These explain the differences in BC, Joe Pastry has recipes for all:

If you are still having problems Joshua Russell has a free class on Craftsy about French BC, it's a video that walks you through the process.

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