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Buttercream... is not working with me..

post #1 of 13
Thread Starter 

Why are all of my buttercreams not ending well? I am positive that i am doing everything right, i just can't seem to find a good recipe... I need much stiffer buttercream. It keeps melting or just sliding around (i'm not putting it on too soon) even when refrigerated? Can anyone at least give me some good buttercream recipes that STAY STIFF?

post #2 of 13

Please post the recipe you're using.

post #3 of 13
Thread Starter 

It's just the usual confectioner's sugar, milk, butter, and vanilla.

post #4 of 13
Not sure if you can get a so called Stiff buttercream using butter but maybe you don't have enough sugar in there we would need to know your ratio to ratio that you are using that's why we would need to know your recipe that you are using.
post #5 of 13

It's possible you are not whipping it long enough.  I whip mine for about 15 min. hard to say without the actual quantities. good luck

post #6 of 13
Thread Starter 

Well, i kind of eyeball it, but it like 2 c. Confectioners sugar, 3 tbl. butter, 1/2 tsp. vanilla, and 1 tbl. milk.

This may be wrong, it turn out fine until i pipe it on. Then it starts to sink into itself. All the pretty piping just seems to melt into itself.

post #7 of 13
Thread Starter 

mind you, all my flavoured buttercreams are fine, it's just vanilla.

post #8 of 13
I've never seen a recipe so small but anyways it sounds like you would need more sugar in there to stiffen it up. Jmo
post #9 of 13

That doesn't sound right.  2 cups of confectioner's sugar to 3 tablespoons of butter will give you a crumbly mess.

 

Are you using a different recipe for your flavored buttercreams?  How are you flavoring them?  Maybe you need to use a recipe with measurements because that is definitely where you are going wrong.

post #10 of 13
Quote:
Originally Posted by AnnieCahill View Post

That doesn't sound right.  2 cups of confectioner's sugar to 3 tablespoons of butter will give you a crumbly mess.

 

Are you using a different recipe for your flavored buttercreams?  How are you flavoring them?  Maybe you need to use a recipe with measurements because that is definitely where you are going wrong.


This. You need to use an actual recipe, then if there are still the same issues, people here can give you real advice.

post #11 of 13

The cupcakes in your avatar look good. What kind of frosting is that? The frosting looks firm enough to stay swirled on top of the cake. You mention it's just your vanilla frosting that's off...is that a different recipe than your other flavors? I start with a vanilla and add different flavors if I need to.

post #12 of 13
Quote:
Originally Posted by ibeeflower View Post

The cupcakes in your avatar look good. What kind of frosting is that? The frosting looks firm enough to stay swirled on top of the cake. You mention it's just your vanilla frosting that's off...is that a different recipe than your other flavors? I start with a vanilla and add different flavors if I need to.


I am pretty sure that's just a picture of cupcakes OP thought were pretty, not ones she made. I am *almost* positive I have them on pinterest, lol.

post #13 of 13
Thread Starter 

Yeah, i REALLY need to get a real picture up of MY cupcakes... sorry about that. I just figured i would make it cupcakes, cause those are my specialty. And i DO make raspberry ones, it's just that i don't have a pic up yet. Working on it! Also, i found an excellent buttercream recipe on here that i am using now. Thanks so much to everyone's help!

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