3
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-K8memphis
Posted 24 Apr 2015 , 11:26pm
post #2 of 4
define 'never turn out right' and are you making american type buttercream that is powdered sugar, fat, liquid and flavoring? or what other kind do you mean? do you have a good recipe for a small batch of buttercream? you should be able to multiply it out for good results --
Well, that sounds like American butter cream. Try and add some liquid like milk to it, little amounts at a time when it's too thick. It might have been so thick that it looked curdled. Or maybe the butter wasn't soft enough? If it's too funny simply add more sift icing sugar until it has to right consistency.
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