(Closed) Calling all Bees who Bake: I Need Help with my Buttercream!

posted 7 years ago in Cooking
Post # 3
Member
2999 posts
Sugar bee
  • Wedding: May 2013

WhatsWhat’s the recipe and what (if anything) did you substitute?

Post # 4
Member
10851 posts
Sugar Beekeeper
  • Wedding: September 2010

Personally, I have hot hands and my bags heat up quickly too. Not 30 seconds, but within 5 minutes. 2 things you can do:

1) Put less in your bag so you’re refilling more often, but at least it’s not melting in your hands.

2) If you feel it getting really gushy, throw it in the fridge for a few minutes, or cool off your hands on a frozen towel.

Are you using butter or shortening? I find the the butter melts faster for me. I’ve also switched to using a Swiss Meringue buttercream icing which is more work, but I think tastes better and I find it has a better consistency that doesn’t heat up as quickly.

Post # 5
Member
7587 posts
Bumble Beekeeper
  • Wedding: December 2010

Buttercream can and will melt if you play with it for too long. The best thing to do is make sure that your butter is cold when you make the frosting and that you are in a cooler space. I don’t have the heat ducts open in my kitchen for cooking reasons.

I also don’t really hold the bag except for where I have twisted it at the top and I hold it right at the tip, holding onto the plastic ring. I also use the traditional Wilton’s recipe.

Post # 6
Member
9053 posts
Buzzing Beekeeper
  • Wedding: June 2010

Yep, buttercream = butter and butter is naturally very melty and icing sugar just isn’t enough to stabilize it, and I find they fall pretty flat and you can’t really tell they were piped after.  I really like this recipe/tutorial for swiss meringue buttercream, because it pipes beautifully and isn’t too sweet.  I think I might even have a picture of it in action.

Post # 7
Member
7339 posts
Busy Beekeeper
  • Wedding: November 1999

I use 50/50 in my recipe. Half butter and half shortening so it doesn’t melt too fast. That seems to work very well for me, since I have hot hands also.

Post # 10
Member
7587 posts
Bumble Beekeeper
  • Wedding: December 2010

@sugarpea: mines the same but I don’t use the egg white. I don’t like the shortening feel to be honest. 

Post # 11
Member
7777 posts
Bumble Beekeeper

Add shortening to the mix, it’ll help it stay stiffer and it’ll melt slower! I usually use 1/2 butter, 1/2 shortening, confectioner’s sugar, salt, milk and almond and vanilla extract in mine. You can also just use salted butter and skip the salt too. The salt helps cut the sweetness so you can taste the delicious richness and creaminess without it being overpoweringly sweet.

Post # 12
Member
7339 posts
Busy Beekeeper
  • Wedding: November 1999

@sugarpea: I don’t find greasy at all. I find it holds up better when I’m doing piping work using buttercream. Most of the times I do use a full butter recipe, but for those rare occasion where I have intricate piping work to be done, I like to use the 50/50 recipe. I used the Wilton recipe for a very long time and I tweaked it and made it my own by adjusting it, you can always try that also until you find something you like.

Post # 13
Member
10851 posts
Sugar Beekeeper
  • Wedding: September 2010

@sugarpea: I prefer butter over shortening, but the 50/50 mix is good to stop the melting issue. You can sub out the egg white for meringue powder (you can get it at Bulk Barn) to make it easier as well. Or the classic Wilton buttercream doesn’t use meringue or egg whites at all. Personally, I like using the meringue powder. Give the Swiss Meringue a try when you can, once you try it, you’ll never go back to regular buttercream, believe me!

Post # 15
Member
7339 posts
Busy Beekeeper
  • Wedding: November 1999

@bakerella: that’s the recipe I use but I do add the meringue powder in there. I would love to try a swiss meringue recipe, would you happen to have a good one that you could share? 🙂

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