buttercream is too thin

For next time maybe omit the liquid altogether and after completely mixed decide if you need to loosen it up but add one tablespoon at a time.

For this time I would add cornstarch. I would start with two or three tablespoons and mix well and add more if needed.

Did you used melted butter????

Next time don't add the 6-8 tablespoons of milk at all. 8 tablespoons is a half cup that's a lot of liquid--that's how much I use in 2# of confectioner's sugar to make a non cream cheese icing.

This batch is too thin right? So if you eliminate the liquid it will be firmer right? The butter and cream cheese add a lot of creaminess. The liquid thins it too much. So I'd just eliminate it. Use a bit if needed.

And good for you that did not melt the butter. It often happens with beginning bakers sometimes.

Sounds like maybe you need to add some more powdered sugar to thicken,  and beat longer toremover grittieness..??.

I think you've been combining some thoughts about different kinds of icing. No this wil not curdle. No curdling worries at all. That's meringue icings that curdle --a whole different thing.

American cream cheese buttercream which is what you are making needs to be beaten or mixed quite quite well to be successful. There's two schools of thought at least about how fast to beat it but for your purposes today we will not belabor that. Just beat hell out of it. Add more powdered sugar or some cornstarch. Don't torture yourself by splitting the batch. Either one or both will thicken it perfectly. But you gotta beat it.

What kind of mixer? Handheld or stand mixer? Or are you doing this by hand altogether?

Also, next time be sure you invest in a good quality of powdered sugar.  The sugar is what makes it gritty and you can't beat that out. 

I agree with everyone-don't add the milk until the end if you feel it needs it. 6-8 tsp is A LOT. I only ever add about 1 tsp for some recipes and those recipes call for 4 cups of powdered sugar.

You can beat this recipe for a few minutes (I usually beat cream cheese frostings for about 5 minutes). It will not curdle or ruin the frosting.

The grittiness might be from the brand/quality of powdered sugar you use. There's one brand at the store (a common brand) that causes grittiness. I stay away from that one. You might just want to try different powdered sugars.

Quote:

Originally Posted by alilitv 

Hi, thanks.
But doesn't they say overbeating is not good? Im so much afraid if I beat more it will curdle, won't it?
And to add more sugar... it's already quite sweet ..
Shall I may be try one part of my frosting with more sugar, the other part with cornstarch to see what works best.

Adding more sugar to icing that is half sugar anyway isn't going to make it more sweet, it's going to make it stiffer.

oh there you are!!!

you will get it next time!!!!

they'd be perfect for valenties too!!!

happy new year and best baking to you!!!!