Winbeckler Buttercream Troubles...

Decorating By storestore Updated 13 Jan 2015 , 8:23pm by storestore

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storestore Posted 28 Dec 2014 , 9:58pm
post #1 of 5

 I have followed this recipe to a T a number of times and am still having TWO problems with this recipe.  


1) Everytime I make this icing it seems there is not nearly enough liquid right off the bat (or I am not measuring my powdered sugar correctly). My machine (a fairly new Cuisinart) begins to struggle and I freak out and turn it off. When I look into the bowl the mixture looks like coarse dough - lumpy and dry-looking and I can hardly even move it with my hands. I end up adding at least another half cup of water and in the end it makes a beautiful icing but in my mind I know it's not actually correct -  it's bugging me! Here is the recipe below (except I use 1 cup of butter and 1 cup of shortening). 2 lbs of powdered sugar is 7.5 cups, right?  I put the liquids, powdered sugar and 1/3 of the butter/shortening just as it says. And that's where I get stuck.


2 lbs. powdered sugar
1/3 to 1/2 cup warm water *
2 teaspoon clear vanilla flavoring
7/8 teaspoon near-colorless butter flavoring
3/8 teaspoon popcorn (fine grain) salt, if not available, omit salt
1 lbs. (2 cups) shortening (Sweetex if possible--Crisco will work.) Sweetex is a high-ratio shortening.
2) I never had a problem with icing bulges under my fondant until I started using this recipe. Now I can pretty much expect it every time. Is this icing not suitable for use under fondant? Before, I was using Wilton and had no troubles but I switched to winbeckler because I love how smooth it is.

4 replies
-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 30 Dec 2014 , 3:30pm
post #2 of 5

if the confectioner's sugar is sifted it should just all come together -- what i do sometimes is get everything moving around in the bowl except the liquid then when the mixer starts to strain while it is still going -- i pop the liquid in right at the base of the bowl where the beater hits the bottom so the liquid gives it a quick jolt of mercy and then just let it mix slowly-- scrapey scrape scrape -- continue to mix till all is well --

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storestore Posted 30 Dec 2014 , 7:25pm
post #3 of 5

I'll give that a try right now. Thanks k8!

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LizzieAylett Posted 1 Jan 2015 , 2:21pm
post #4 of 5

I would suggest you try to make it by weighing out all the ingredients to make sure.  It's much more accurate, and he gives you the weights in the recipe.

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storestore Posted 13 Jan 2015 , 8:22pm
post #5 of 5

Anyone have trouble with this icing holding up under fondant? I get a bulge at the very top of the sides of the cake (as well as where the fillings are). I am doing a zebra cake and I want to make sure I can put the black stripes on pink winbeckler buttercream icing and it will hold up. I want to make this icing work for me because it is SOOO nice for covering cakes. Sheen and beautiful!

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