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Buttercream nightmares!!!!

post #1 of 13
6/9/12 at 5:18am
Thread Starter 
Hi,
So ive recently taking up decorating my cakes and cupcakes with buttercream,
generally this has been going well, but sometimes the buttercream seperates, it looks like water is seeping out of the buttercream and it is ruining the finished look of my cakes.
i use an equal ratio of unsalted butter to icing sugar and add a few drops of vanilla essence, i mix everything by hand with a metal spoon, i like my buttercream to be quite stiff as i pipe with it a lot.

Also when piping buttercream flowers and other decorations the icing seems to "melt" and lose its stiffness and separates a little too.

What am I doing wrong?

Any advice appreciated, also i'm in uk so dont know if i can get hold of corisco shortening

thank you
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post #2 of 13
6/9/12 at 5:58am
Try adding some meringue powder to it. About a tablespoon for 2 cups of icing if it's humid, 1 T for about 3 cups if it's not humid. Also, 1 cup of butter or shortening to 4 cups of powdered sugar
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post #3 of 13
6/9/12 at 6:06am
I use a ratio of about 1 part butter to 3 parts icing sugar with 1 tablespoon or so of milk if needed. You can then flavour this with cocoa powder or other flavourings as you wish. Depending on the heat and humidity I increase or decrease the amount of icing sugar or add a little extra milk to get the desired consistency for piping. Hope this helps icon_smile.gif
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post #4 of 13
6/9/12 at 7:57am
Quote:
Originally Posted by cake-mad

Hi,
So ive recently taking up decorating my cakes and cupcakes with buttercream,
generally this has been going well, but sometimes the buttercream seperates, it looks like water is seeping out of the buttercream and it is ruining the finished look of my cakes.
i use an equal ratio of unsalted butter to icing sugar and add a few drops of vanilla essence, i mix everything by hand with a metal spoon, i like my buttercream to be quite stiff as i pipe with it a lot.

Also when piping buttercream flowers and other decorations the icing seems to "melt" and lose its stiffness and separates a little too.

What am I doing wrong?

Any advice appreciated, also i'm in uk so dont know if i can get hold of corisco shortening

thank you



I don't use that type of icing so I can't help you there. The UK equivalent to Crisco is Trex which can be found in any of the big 4 supermarkets. HTH
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post #5 of 13
6/9/12 at 11:22am
Equal ratio? Does that mean by weight?
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post #6 of 13
6/9/12 at 12:02pm
If you post the recipe you are using we can better help you.
It does sound like you are using much too much liquid.
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post #7 of 13
6/13/12 at 6:11am
Thread Starter 
hi,
thanks for all the tips,

by equal ratio i mean by weight, so 50g butter to 50g icing sugar, so you think i should use a higher weight ratio of icing sugar.

also should i be using salted or unsalted butter?

thanks again to all replies.
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post #8 of 13
6/13/12 at 7:32am
Quote:
Originally Posted by cake-mad

Also when piping buttercream flowers and other decorations the icing seems to "melt" and lose its stiffness and separates a little too.

What am I doing wrong?



You aren't adding enough powdered sugar. Your flowers won't droop if the buttercream is stiff.
HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
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HOW TO:
Make tip #127D (giant rose tip) Ruffle cake,
Write with icing,
Make buttercream roses on a stick:
http://s984.photobucket.com/albums/ae322/Unlimited1cakes/
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post #9 of 13
6/14/12 at 8:28am
It really doesn't matter what butter u use. Unsalted will make your icing sweeter and salted will be a little less sweet. A lot of people use unsalted then add salt. It's really just depends in your personal preference.
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post #10 of 13
6/14/12 at 11:02am
I use 1 part butter to 2 parts powdered sugar (by weight) for my ABC.
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www.superstarpastrydesign.com
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post #11 of 13
6/14/12 at 3:11pm
Yes, I think it's too much butter. One pound fat, all butter or butter and shortening mixed to two pounds icing sugar.

Then add a little whole milk or cream to adjust the consistency.
Always put your eggs in one basket.......why do you want to carry two?
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Always put your eggs in one basket.......why do you want to carry two?
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post #12 of 13
6/15/12 at 12:43am
Thread Starter 
thanks for all the help, i increased the amount of sugar i was putting in and used uunsalted and the buttercream was much better,
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post #13 of 13
6/16/12 at 2:53pm
I also use meringue powder in my buttercream icing. If you want the recipe I'd be happy to share it with you.
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