Cake Central › Cake Forums › Cake Talk › How Do I? › Butter cream / frosting help?
New Posts  All Forums:Forum Nav:

Butter cream / frosting help?

post #1 of 4
Thread Starter 
Hi all,

I usually make my butter cream with butter (obviously) & icing sugar. The one time I added a drop of milk it curdled :/ so I ne'er use anything else.

Anyway, it's lovely but it's never a really smooth finish. As I apply it to a cake you see the 'air bubbles' throughout the mixture.

So I was wondering how can I avoid this? Or is there a different recipe to give me a better consistency & smoother finish?

For example on a cup cake using an open star top to give a rosé impression mine never look very neat due to these holes within the cream?

Any advice or tips would be really appreciated icon_smile.gif Thank you in advance x
post #2 of 4

If it curdles it's because the milk was cold and the butter clumped up.  I use cream that's been warmed. 

 

Air bubbles are from over-beating.  If your batch has a lot of air bubbles, just smash the icing up against the inside of the bowl with a spatula.  This will help get rid of the bubbles.  I actually whip my icing much longer for cupcakes.

post #3 of 4
Thread Starter 
I use an electric whisk, sould I try mixing with hand?

It's just very annoying as it seems to ruin the cake! yet everyone else seems to get this perfect smooth finish almost like royal icing :/

X
post #4 of 4
Thread Starter 
I will remember the cold milk as well, thank you x
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › Butter cream / frosting help?