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buttercream icing consistency

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Posted by Melinda McDaniel on June 03, 2007 at 19:15:58:

One thing that cause me problems was the icing. Someone made it for me to use. I thought the icing was too soft for decorating. Borders and flowers weren't as "crisp" as they should be and the lines seems to soften. The cake was refridgerated over night and did fine today. He is the recipe:
2 sticks butter 1 c Crisco 2lb confectioners sugar
3 oz water 2tsp flavoring.

What could have been done to make this a more workable
consistency ? Melinda

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Re: buttercream icing consistency - Jeff 20:07:12 06/03/07 (0)

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: One thing that cause me problems was the icing. Someone made it for me to use. I thought the icing was too soft for decorating. Borders and flowers weren't as "crisp" as they should be and the lines seems to soften. The cake was refridgerated over night and did fine today. He is the recipe:
 2 sticks butter 1 c Crisco 2lb confectioners sugar
 3 oz water 2tsp flavoring.

What could have been done to make this a more workable
consistency ?              Melinda


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