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Buttercream to soft

post #1 of 8
1/16/12 at 1:02am
Thread Starter 
Hi I'm a little nervous, as I have to make a cake for a colleague on Wed (baking wed, decorating thurs, taking to work on Fri).

HOWEVER! My buttercream lately is coming out too soft and I worry it wont last til Sat when she needs it. I'm using the All American Buttercream cos we dont have shortening in SA. Do you think I'm doing anything wrong?

http://cakecentral.com/recipe/all-butter-american-buttercream

I need to make this cake: http://www.birthdaydirect.com/images/butterfly-cake-pan-desc2-09.png

I'd appreciate any tips to help my buttercream firm up (I made cupcakes this weekend, and put buttercream in fidge overnight to firm up, but while spreading it on the cupcakes this morning, it was already getting soft :S)
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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post #2 of 8
1/16/12 at 1:24am
Urm.. I guess the only go is to add more powdered sugar until you reached the consistency you need.
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post #3 of 8
1/16/12 at 5:15am
Either cut back on the cream or add more powdered sugar.

How is the weather there right now? Is it super hot?

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post #4 of 8
1/16/12 at 5:23am
Oh wow I just saw the weather is 90 degrees there (I love Google, LOL).

Can you get Holsum or Wooden Spoon? When I Google "vegetable shortening South Africa" that is what I am coming up with.

Here is something from an old CC thread:

For shortening, do an internet search for Sth African sources: eg GoldenBake Shortening ..
[Kwazulu Natal, South Africa Tel: + 2739 682-4507/5708]

Contact the company and ask for distributors or stockists ..

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post #5 of 8
1/16/12 at 5:48am
That recipe looks to be 2 ounces short on powder4ed sugar. The rule of thumb for that style of bc is 1 cup (8 oz) of fat per pound of ps. Since it calls for 12 oz butter, you'll need 1.5 (1 pound, 8 oz) pounds of ps.
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 #6 of 8
1/16/12 at 6:50am
Thread Starter 
Thanks guys icon_smile.gif Its only been this hot today, the rest of the week has been cooler (77 d/F).

I will try adding more PS and less cream and see if it helps.

@Annie: Those brands you mention pretty much only offer brick margarine :/
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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post #7 of 8
1/16/12 at 3:08pm
Sorry Tails! I hope your cake turns out awesome!

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post #8 of 8
1/22/12 at 11:14pm
Thread Starter 
Thanks guys, it came out ok icon_smile.gif Didnt use any mik/cream, so it was a little stiffer icon_smile.gif
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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