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Frosting is too soft!!!!

post #1 of 31
8/6/10 at 11:01am
Thread Starter 
I feel like I'm losing my mind, so bear with me!!!

I'm making a 3-tier wedding cake for tomorrow. I made the frosting yesterday to do the crumb coat. I like to do IMBC but decided to go with Sugarshack's buttercream because the humidity here has been awful lately- we've had tons of rain. I've always had success with this BC. I did use generic shortening, but I've done that before with no problem. The shortening did seem a little soft when I made it. The frosting turned out really soft. I added a ton more PS. Still soft, and started looking a little grainy. I decided to scrap it and make my regular IMBC. It was warm in my kitchen and so of course it turned into a puddle! icon_cry.gif I put it in the fridge to set up. It never really firmed up much. So in a last-ditch effort last night I decided to mix the 2 frostings together. It tastes great, and nice texture. But still too soft. I refrigerated overnight. It firmed up a little, but when I went to frost my cake today it slid off the cake! icon_eek.gif I have NEVER had that happen! So I scrape it off, and I've been trying to add more PS to the rest of the frosting. It's firming a little but now looking gritty! What can I do? Start over with a different recipe? HELP!


PS. I've got the AC cranked in here, I'm cold! Wouldn't you think that would help???
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post #2 of 31
8/6/10 at 11:17am
Quote:
Originally Posted by erincc

I did use generic shortening, but I've done that before with no problem. The shortening did seem a little soft when I made it.



Just a thought, check the container of shortening and make sure it's pure vegetable shortening. I'm finding some 'generic' shortenings are veg and meat fat, which just does not work in icing at all! I accidentally bought a container of that a while back and it was much softer than veg shortening.
The softness issues and the grainy part made me think this might be your problem.

If you've got meat fat shortening, you'll need to start over with different shortening. Have you tried indydebi's recipe?
http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing
Use name-brand Crisco just to be on the safe side. That stuff holds up SO well in extreme heat.
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post #3 of 31
8/6/10 at 11:24am
Thread Starter 
No, it's pure vegetable shortening. I think I will try Indydebi's next time I need a wedding cake during the heat, because I've heard so many good things about how it holds up. Then again, I've never had trouble with Sugarshack's before so I don't know what is going on! It think it *must* have something to do with the shortening.
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post #4 of 31
8/6/10 at 11:42am
No trans fats in the shortening I'll bet.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #5 of 31
8/6/10 at 11:48am
I ONLY use IndyDebyi's BC. I live in SC and its never failed me.. its sooo good!
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post #6 of 31
8/6/10 at 11:55am
Thread Starter 
Quote:
Originally Posted by leah_s

No trans fats in the shortening I'll bet.



It has 2.5g per serving (tablespoon). Is that not enough? I read that if you can't get Hi-Ratio, to use a store brand with trans-fats. Ugh, next time I will just order the HR!!!
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post #7 of 31
8/6/10 at 12:08pm
Quote:
Originally Posted by erincc

Quote:
Originally Posted by leah_s

No trans fats in the shortening I'll bet.



It has 2.5g per serving (tablespoon). Is that not enough? I read that if you can't get Hi-Ratio, to use a store brand with trans-fats. Ugh, next time I will just order the HR!!!



Where did you find, and what is the brand of the grocery store shortening that still has transfat?? I use Hi-Ratio, but have looked until my eyeballs were hanging out a few months back when I ran out--and could not find any shortening in stores w/trans fat. Please share, I know a few people who would love to buy some.
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
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When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
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post #8 of 31
8/6/10 at 12:09pm
Thread Starter 
Quote:
Originally Posted by kansaslaura

Quote:
Originally Posted by erincc

Quote:
Originally Posted by leah_s

No trans fats in the shortening I'll bet.



It has 2.5g per serving (tablespoon). Is that not enough? I read that if you can't get Hi-Ratio, to use a store brand with trans-fats. Ugh, next time I will just order the HR!!!



Where did you find, and what is the brand of the grocery store shortening that still has transfat?? I use Hi-Ratio, but have looked until my eyeballs were hanging out a few months back when I ran out--and could not find any shortening in stores w/trans fat. Please share, I know a few people who would love to buy some.



Our local grocery store brand, Hy-Vee. I think you have Hy-vee's in Kanas?
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post #9 of 31
8/6/10 at 12:12pm
Thread Starter 
well, I got the frosting to firm up after adding more PS. Got it on the biggest tier and it looks not so great, a little grainy. I'm letting it crust and hopefully using Viva to smooth will help. The bride is a friend and super sweet so I don't think she'll say anything but I don't want her to be disappointed. At least I know the cake part will taste good- WBH golden butter cake with dulce de leche filling- yum!

thanks for listening & the advice!
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post #10 of 31
8/6/10 at 12:19pm
The same thing happened to me yesterday. I used BakeRite shortening in the Wilton recipe for a small cake yesterday. I've bought that brand of shortening twice before, and both times the consistency was very firm, almost hard. We moved and I bought it at a different store. This time the consistency was very soft -- way too soft. It made a big difference in the icing. I don't know what to do to fix it (sorry). But it's weird how the same brand of shortening could be so different on two different occasions.
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post #11 of 31
8/6/10 at 2:43pm
You guiy are reading the transfat line on the label, right? Not just looking at total fats? Because what you're describing is exactly the way transfats fat shortening vesus non-transfat shortening both act. (With TF firm, goes on well. Non TF too soft and literally slides off the cake.)
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #12 of 31
8/6/10 at 3:48pm
You took the question right out of my mouth, Leah! I have a can of regular Crisco on the shelf and I cannot believe how soft that stuff it, there is no scooping out, you can nearly pour it if it's gotten warm at all.

Double check those lables, make sure you're seeing TRANSfat--not totalfat or saturated fat...
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
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When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
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post #13 of 31
8/6/10 at 6:17pm
Thread Starter 
Quote:
Originally Posted by leah_s

You guiy are reading the transfat line on the label, right? Not just looking at total fats? Because what you're describing is exactly the way transfats fat shortening vesus non-transfat shortening both act. (With TF firm, goes on well. Non TF too soft and literally slides off the cake.)


Here's the label:
http://www.zeer.com/Food-Products/Hy-Vee-Vegetable-Shortening/40288081216457010121649c867b6722

It does say trans-fats. But that does sound like what you are describing! I'm going to stick with Hi-Ratio from now on!
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post #14 of 31
8/6/10 at 6:46pm
Wonder how long they're going to leave it that way. They do have Hy-Vee's in KS, but not in my area. There is one my daughter goes to--she cakes occasionally. I'll have to tell her to pick up a few cans while she can.
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
Reply
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
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post #15 of 31
8/10/10 at 8:26pm
I have been having trouble with my icing also.....I contacted crisco and they told me they no longer make crisco with trans fats....I asked them why we cant have the option of trans fats or NO trans fats and they abruptly said the crisco with trans fats is not to be produced anymore.
I did find a shortening with 2.5 trans fats but it is still too soft.
I found it at Food For Less.
Carole
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