I just tried to make icing for the first time ... I made a vanilla buttercream but its really runny and watery .... does anyone know what I did wrong and how can I fix it?

did you use too much water or milk? I am new to making icing too.....so I will bump you up....

I did make a batch of Wilton buttercream last night and it worked out perfectly......

What recipe did you use?

I used a recipe from FoodTV ... I will find it and post it

1 cup sugar
1/2 cup water
4 egg whites (about 1/2 cup)
1 teaspoon vanilla
2 cups butter, cut up

In a saucepan, place the sugar and carefully pour the water around the edge. Using your finger, make an X in the pan to help the water gently mix with the sugar. Bring to a boil and cook to softball stage (235 degrees F.)
Meanwhile, whip the egg whites in a mixer with a whip attachment until light and fluffy. When sugar is at the softball stage, slowly pour it into the bowl down the side and continue whipping, adding vanilla, until incorporated and then cooled.

Add the butter 1 cube at a time while whipping until it is a thick butter cream (check flavor and consistency of butter cream before continuing to add butter, as not all of the 2 cups may be needed).

Keep at room temperature while frosting the cake.

I've never made this...maybe someone else has and can help...sorry...

This looks like an Italiam Meringue recipe however I have never actually made one, just the Swiss version. Was your egg white/sugar mixture cooled? How long did you keep whipping it? Sometimes it looks like it separates however if you keep the mixer going it will come back together, just keep adding the butter.

Anyone else have any ideas?

I think this may be an icing that is more for frosting a cake and not for making decorations and borders. I am not for sure on that but it seems to have a lot of liquid involved.

You might try the Wilton buttercream recipe for decorating. You can use the all shortning recipe or the one that contains half butter. They both work really well for decorating. You can control your consistency with the amount of milk or water.

Good luck.

You have to beat the crap out of this and make sure that the mixture is cool to the touch before adding the butter. And then you still have to beat it forever. Use your whisk attachment, and you will probably need to beat it a good 10 minutes after adding the sugar mixture, and another 7 after adding the butter. It's a nightmare, but I know some people swear by this cooked buttercream!

wow...that sounds really complicated...I hope at least that recipe tastes really good.

It's not really complicated or a nightmare. Maybe you didn't whip it long enough? Here is Martha's and it will turn out just right.


Italian Meringue Buttercream

Makes 4 1/2 cups
Use this to frost the Barbie Birthday Cake, or your favorite layer cake.


1 1/4 cups sugar

5 large egg whites

Pinch of cream of tartar

1 pound (4 sticks) unsalted butter, chilled

1 teaspoon pure vanilla extract

1. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage).

2. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.

3. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.

bubblezmom...is that recipe tasty??? Does it crust and decorate well???