ok i made dawns bc icing fort he first time this morning. I got the cake icied just fine. I added some pink for my flowers and now they keep melting off the cake. I have put it back in the fridge added more sugar but it wont thicken up. What can i do. right now im stuck with a cream colored square with nothing on it. please help
Susan

If it were me, I might add some meringue powder and see if it will stiffin up a bit.....it's raining here in East Texas, maybe it's the humidity that's affecting the icing.

Did you thin it with milk or water?
Water has a tendency of breaking down the frosting.

neither i wantd it thick so i didnt add either. yeah its raining i thought that had something to do with it but i didnt think it would make it melt so quickly.

Okay, well I relaize that there are alot of folks who don't think the meringue powder is necessary but when I don't using it I end up with VERY soft icing, I can't decorate with it., maybe it's this crazy Texas weather! LOL.......I can say that it won't hurt it to try the meringue powder if you have some on hand.

well i dont have any on hand. i usually dont even use bc i dont like the taste but i had heard so many great things about dawns i had to try it. I dont usually do flowers and such on my cakes i always try to make something out of fondant or chocolate to use. but i want to start using flowers. I need to find some sort of whipped icing i can use to make flowers with. Me and bc just dont get along

I've never had any problems with mine melting before ... and I'm next door to you in Louisiana .. not sure what's up w/the icing but whatever it is, it's strange lol

Not knocking Dawn down but I have used her icing recipe about 5 times & it never worked right for me. I think it's too whipped. I like the taste but I don't like the way it goes on a cake & it never dries for me either. It also makes a lot of bubbles. I never have that bubble problem w/ reg. BCI. I have went back to the reg BCI.

Cindy, I tried meringue powder too but it didn't work. I tried adding more PS too that didn't work. So I think it's just the icing. (Sorry Dawn)

I'm sure Dawn will understand TC. Her recipe has a higher ratio of butter/shortening to powdered sugar so it tastes great but may be harder to handle than a recipe that is closer to the Wilton recipe. Everyone has to find what works for them.

I too had problems with it Dawn's recipe. I got it to spread nicely on the top and sides, but I could not get it right on the corners of my cake. Not sure why. I did like the way it smoothed so nice. People at work did not particularly like the taste, they liked the wilton BCI (yuck). I will use it for BCT, but I think I will stick to my other recipe which did not have as much butter in it. I think it just boils down to what you are used to working with. For Dawn it works, and maybe with time it will work for me, but I am too new.

ladies, what recipe are you using????

This is the recipe I'm using. It's a spin-off of the Wilton one.

http://www.cakecentral.com/cake_recipe-1948-0-Butter-Cream-with-real-butter-for-decorators.html