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buttercream disaster

post #1 of 6
Thread Starter 
I have been using the Wilton recipe and it seems to crust very quickly. When I try to smooth the icing (whether with a warm spatula or a cold one) I end up with a sticky mess that seems almost like marshmallow. I have to frost it fast and try to make it perfect the first time around. I have tried waiting and using a piece of parchment paper but as soon as I disturb the frosting, LOOK OUT! Should I add more water? More sugar? Less shortening? Brands of powdered sugar? icon_cry.gif
Elizabeth
"Fun With Sugar!"
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Elizabeth
"Fun With Sugar!"
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post #2 of 6
Maybe your icing is not thin enough. What consistency of icing are you using?
post #3 of 6
if you are crusting over too quickly add a little more fat. That should help you, Alittle extra liquid will buy you some time, but the fat will buy you more.
post #4 of 6
Adding a little more water has always helped me. I have also noticed that my icing smoothes better when I add water instead of milk.
traci
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post #5 of 6
Quote:
Originally Posted by funwithsugar

I have been using the Wilton recipe and it seems to crust very quickly. When I try to smooth the icing (whether with a warm spatula or a cold one) I end up with a sticky mess that seems almost like marshmallow. I have to frost it fast and try to make it perfect the first time around. I have tried waiting and using a piece of parchment paper but as soon as I disturb the frosting, LOOK OUT! Should I add more water? More sugar? Less shortening? Brands of powdered sugar? icon_cry.gif



I was having the same problem until I asked my Wilton teacher who told me to thin the icing with light color Karo syrup. I've used it twice now and its not crusting as fast and I can smooth it out with a hot spatula when i'm ready. Your consistency needs to be thin which means it should be SLIGHTLY runny.
post #6 of 6
icon_smile.gif Try using Domino's XXX sugar and Crisco. I tried the cheaper store brands once and got the same results you describe. Good Luck!
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