It might be your fat to sugar ratio. I use 1lb butter, 1lb crisco, 4lbs powdered sugar, 2tsp vanilla, and eyeball the milk until I have the right texture. If you convert the recipe to grams it would be 100g butter, 100g crisco, and 400g sugar.
This is the 2 recipes that I've been using
ABC: 100g butter, 100g crisco, 500g icing sugar, 1 tsp vanilla & 2 tbsp water
Modified ABC: 100g butter, 100g crisco, 388g icing sugar, 1 tsp vanilla & 2 tsp water
@MsGF Okaay...I'm just using a local brand icing sugar so I don't know if that happen but anything is possible. I'll need to give this a try. So I can add 3 tbsp of cornstarch to either of these recipe?
@FIRugbyChick I think the recipe is not much difference from my modified version? That 12g icing sugar make a difference?
I only use Swiss meringue buttercream but have to tried hi ratio shortening?
It's hard to say. I have always used a 1:2 ratio. Fat being the 1 and powdered sugar being the 2. That ratio will translate to any waight measurement you choose.
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