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First time making butter cream frosting.. Disaster

post #1 of 14
Thread Starter 
Ok so I decided to get a recipe online for BC frosting, it was coming along beautifully and it looked really nice, I set it aside and the butter started showing through, I whipped it up again but nope after I frosted my cupcakes, the butter started showing again, I need a fluffy white frosting recipe and a thick frosting fir decorations,.please help!
Btw, the butter I used was Country crock
post #2 of 14

Hi there~

 

     I have had that problem especially in hot, HOT weather where the butter separates from the confectioner's sugar and milk.  I learned to add CORNSTARCH until it came to the consistency I needed based on the amount of icing I was making ....  It works real well and does not affect the sweetness or flavor of the icing.  Good luck! 

 

 

Rita Metermaid

post #3 of 14
Ps Country Crock isn't butter
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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 #4 of 14

Exactly what I was thinking Leah...Country Crock isn't butter.  Use real butter and you won't have any problems.

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post #5 of 14
Thread Starter 
Ok thanks! What butter do you recomend?
post #6 of 14

Any butter that comes in a stick and says butter on it.  Spreads and margarines have different amounts of water than butter so can change how a recipe comes out.  There are a few people who use them in their buttercream but are in the minority, the recipe perhaps is adjusted to allow for it.  In general for a buttercream you use real butter and/or shortening.

post #7 of 14

unless you want to have a more buttery flavored frosting, read the butter label and avoid butter with added flavorings.  I buy butter that has just one ingredient :  pasteurized cream. I get at at Target or my local grocery store.  Crystal and Market Pantry brands pop into my head.  The more fancy Euroean types are much more buttery tasting, and I save those for sugar cookies and shortbreads.  Many butters have additional ingredients like natural flavoring and color.  The flavoring adds more butter taste, which I don't usually want in my frosting, and I don't usually want added yellow color either.   HTH!

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post #8 of 14

Butter is made from cream (milk) country crock and margarine are made from partially hydrogenated oils...not good for making frosting...or much of anything, really IMHO! icon_biggrin.gif

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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #9 of 14
Quote:
Originally Posted by yortma View Post

The more fancy Euroean types are much more buttery tasting, and I save those for sugar cookies and shortbreads.  

Good to know! I always wondered if I should try this kind in frosting like SMBC but since it's so pricey I stick with my trusty butter. 

 

For the OP, yeah use real butter. It tastes so much better, and it's real butter not some funny chemicals.

post #10 of 14

I always use salted real butter which cuts down on that super sweet taste. Like the others said. Real butter should work!!
 

post #11 of 14

I use land o lakes unsalted butter.

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If the question involves chocolate, the answer in most cases is YES!

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post #12 of 14
Thread Starter 
Thanks everyone for the feedback icon_smile.gif I cant wait to retry the recipe!
post #13 of 14

don't use salted butter the first time. that may be a taste you want to try, but the salt level in butter isn't regulated, so there's no way to know how much salt is in each brand. 

post #14 of 14
Quote:
Originally Posted by SaraLee08 View Post

Thanks everyone for the feedback icon_smile.gif I cant wait to retry the recipe!

Good luck, I bet it'll work out tons better! icon_smile.gif

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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