Question about frosting

7
10
Joined Jun 11, 2010
For my sisters 21st b-day i made her a cake. I used fondant, which came out good, but i also wanted to use frosting to decorate it with. The problem was, it was too runny to use to make designs with. The recipe I used called for, butter, milk, vanilla extract and powdered sugar. So i thought that I might have used too much milk. SO i made it a second time using less milk, and it still came out runny. Am i missing something? Or should i try using even less milk? Add cornstarch too it? I don't know. HELP!
 
3,599
46
Joined Aug 13, 2006
You might have found a dud recipe.  Sometimes there are typos that are not corrected, and you get too much or too little of something. 

The butter in frosting should not be melted - that's one thing.  There should be very little milk in it.  I suggest doing it more by eye, esp if you;re only decorating with it.  Put butter in the mixer and cream it.  Add sugar slowly and then add the milk even more slowly.  When the consistency is right, stop, no matter what the recipe says.  For decorating i don;t even bother with a recipe. 
 
3,599
46
Joined Aug 13, 2006
My understanding is that you can get more sugar into it if you add a little milk, and it will be more easy to squeeze through the pastry decorator, and the greater proportion of sugar to butter (since this is to decorate and not to add flavor) keeps it from melting as easily if it's hot out. You want the decorations to be soft enough to squeeze but not to melt.  Or am i just b***s***ting
 
7
10
Joined Jun 11, 2010
Siduri

Thanks. I will try that next time. I found the recipe on the back of a cake flour box. I have gotten better at eyeing things. :D
 
75
11
Joined May 5, 2009
If you are looking to incorparate more sugar you may use HR shortning or if sweetness is what you desire use an invert and forget the milk  <.:=)
 
7
10
Joined Jun 11, 2010
I am rather new to this whole backing thing, so forgive me for asking probably a stupid question, what is HR shortning? And what would be an invert for milk?
 
3,599
46
Joined Aug 13, 2006
If you are looking to incorparate more sugar you may use HR shortning or if sweetness is what you desire use an invert and forget the milk  <.:=)
Why would you use ANYTHING rather than butter in a frosting????

I don;t know what HR shortening is, but shortening is some sort of industrial grease. 

Butter is ... butter. 
 
2
10
Joined Jun 15, 2010
I guess I'm just reiterating, but I've definitely learned from experience that too much liquid will make the icing really thin. Focus on using mostly butter and vanilla for the liquid (and I do tend to use a couple tbsp of milk).

I just made icing a couple days ago and it turned out amazingly (Thick creamy buttery goodness)!

Here's what I did:

4 cups of icing sugar

2/3 cup of melted butter

2 tbsp of vanilla

mix together and then add 1-2 tbsp of milk to make the right consistency
 
Last edited by a moderator:
3,599
46
Joined Aug 13, 2006
I guess I'm just reiterating, but I've definitely learned from experience that too much liquid will make the icing really thin. Focus on using mostly butter and vanilla for the liquid (and I do tend to use a couple tbsp of milk).

I just made icing a couple days ago and it turned out amazingly (Thick creamy buttery goodness)!

Here's what I did:

4 cups of icing sugar

2/3 cup of melted butter

2 tbsp of vanilla

mix together and then add 1-2 tbsp of milk to make the right consistency
Melted butter???
 
 
75
11
Joined May 5, 2009
THere are many kinds of frosting. I use High Ration all the time, you can put like 2x the sugar into a cake using it. Its made under a brand called SweetTex by Proctor and Gamble. Its vegtable shortening not animal.
 
7
10
Joined Jun 11, 2010
OK cool! I plan to make a cake this month just to try it out! I will give that frosting a try. :)
 
Top Bottom