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Re: seperating buttercream

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Posted by Jeff on February 15, 2008 at 21:24:08:

In Reply to: Re: seperating buttercream posted by deanna on February 15, 2008 at 16:45:34:

My recipe currently is 1 pound of butter and 1/2 cup shortening, 2 pounds powdered sugar, 1 tablespoon vanilla.

I cream the room temperature butter and shortening, add the extract and sugar and mix on low. It is dry at first, but eventually comes together. If it is too stiff, I heat some heavy whipping cream in the microwave [2 or 3 tablespoons] for about 20 seconds until it is steaming, then add a tablespoon or two to the icing to thin it a bit.

: Jeff and Caroyn, Thanks for responding. I did have everything at room temp. I let the butter sit out all night. I used 1.5 c of butter and the same of shortening. I beat the heck out of the butter and shortening before I added any liquid. I did use the wisk attachment though which I thought would do a better job of combining them. I then added some of the milk and alternated between that and the sugar. Jeff, if I were to warm it, how would you suggest I do so? And how warm? I can add more sugar if I need to. Carolyn, I am soooo jelous right now! GET BACK TO WORK WE NEED YOU! OH, and stop reading email and enjoy your trip. lol. Deanna

: HELP! I have had this issue before and I don't know what causes it or how to fix it (if I can). I have jsut mixed up a triple batch of Butter cream. I used real butter, shortening that is not a 0 trans fat, powdered sugar, milk and vanilla. You can see the shortening in the icing. It does not want to blend into the icing. If you take a spoon full and run it under water, the color washes right out and it is white. The taste is fine and it is crusting. I beat this stuff forever and still cannot get it to come together. Can anyone recomend a way to fix it? I have to use it on 2 cakes this weekend and really do not want to throw out that much product. Oh, the coloring is wilton leaf green. TIA

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: My recipe currently is 1 pound of butter and 1/2 cup shortening, 2 pounds powdered sugar, 1 tablespoon vanilla.

I cream the room temperature butter and shortening, add the extract and sugar and mix on low. It is dry at first, but eventually comes together. If it is too stiff, I heat some heavy whipping cream in the microwave [2 or 3 tablespoons] for about 20 seconds until it is steaming, then add a tablespoon or two to the icing to thin it a bit.

: Jeff and Caroyn, Thanks for responding. I did have everything at room temp. I let the butter sit out all night. I used 1.5 c of butter and the same of shortening. I beat the heck out of the butter and shortening before I added any liquid. I did use the wisk attachment though which I thought would do a better job of combining them. I then added some of the milk and alternated between that and the sugar. Jeff, if I were to warm it, how would you suggest I do so? And how warm? I can add more sugar if I need to. Carolyn, I am soooo jelous right now! GET BACK TO WORK WE NEED YOU! OH, and stop reading email and enjoy your trip. lol. Deanna

: HELP! I have had this issue before and I don't know what causes it or how to fix it (if I can). I have jsut mixed up a triple batch of Butter cream. I used real butter, shortening that is not a 0 trans fat, powdered sugar, milk and vanilla. You can see the shortening in the icing. It does not want to blend into the icing. If you take a spoon full and run it under water, the color washes right out and it is white. The taste is fine and it is crusting. I beat this stuff forever and still cannot get it to come together. Can anyone recomend a way to fix it? I have to use it on 2 cakes this weekend and really do not want to throw out that much product. Oh, the coloring is wilton leaf green. TIA

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