I just made a batch of Charlotte's buttercream. Wow, it's really good. It is also very soft. If I add more powdered sugar than the recipe calls for will it mess it up or is it meant to be that soft?

What buttercream is this?

Waiting for Leah to chime in here since she uses this one.

You probably didn't whip the meringue part stiff enough. Try adding a couple of Tablespoons of cornstarch first, before adding any more powdered sugar. The powdered sugar will start to make it crusting after a while.

The consistency is about like stiff whipped cream.

So you are the one that did a different version of Charlotte's frosting that I have seen on sugar craft. I have been eyeballing that recipe for years.

I know this string is old - but where can I find the recipe for Chalotte's buttercream.  I need to make a cake for my son's outdoor wedding in Iowa in August and don't want it to melt!

Hi - I have made this frosting a couple of times with success, but recently it just doesn't seem to fluff up like it used to, its kind of a thick runny frosting if that makes sense - kind of cake batter texture, and i am not changing anything. I whipped it to very stiff peaks which is why i'm confused. Any idea what could be the problem? i have added a little less powdered sugar this time as I am about 80g short and its too late to go out to the shops - could that be it?!