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Question about buttercream.

post #1 of 7
Thread Starter 

I have a question.  I make my own american buttercream.  Taste awesome.  I would like to get the consistency of a  Costco icing.  I want it to be soft.  Or barely crusting.  Do I use more liquid or more fat to get it that way?

post #2 of 7

I just reduce the powdered sugar by about a cup.  However, I find it's kind of hit or miss with the recipe, depending on the weather!

post #3 of 7
My recipe is 1.5 lbs at to 2 lbs powdered sugar. I add a considerable amount of liquid until the buttercream is the consistency of stiff whipped cream.
post #4 of 7

I do 3 sticks of butter to 4 cups PS.  Heavy whipping cream as the liquid and some vanilla flavor.  It's absolutely amazing!!!  It just barely crusts. 

I homeschool because I've seen the village and I don't want it raising my children.

 

http://whynotethiopia2.blogspot.com/

 

 

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I homeschool because I've seen the village and I don't want it raising my children.

 

http://whynotethiopia2.blogspot.com/

 

 

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post #5 of 7
Thread Starter 

Annie I have a Boston Terrier too.

post #6 of 7
Thread Starter 

Thanks for the hints.

post #7 of 7
I have two! They are hilarious!
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