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Old 12-10-2011, 03:05 PM   #1
Cathrine.
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Unhappy Problem with buttercream

Hi everyone,


I just joined and this is my first time here. I am in real need of help I am a beginner of cake making with using buttercream and fondant I am making some Christmas themed cupcakes and I was making the buttercream and tried to pipe my designs however there was a problem when I piped, I piped using the star nozzle onto the cupcake and it just went wrong the buttercream just went sloppy like the shape of the star just went away like wetsand does when it goes back to it's normal state. I hope that I am getting my point across clearly, what am I doing wrong? Am I meant to be letting it firm in the fridge first before piping? Maybe I have too warm hands I always see the chefs on the T.V doing it straight from being made.

Any help is greatly appreciated
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Old 12-20-2011, 11:02 AM   #2
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Did you afterwards try cooling the buttercream? Any success?
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Old 02-04-2012, 02:53 PM   #3
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mayb it was left out in room temp. for too long and it may have been a little too warm in the room? do you make you own buttcream or buy it ?... if you try making it you can adjust the consistency with the sugar?
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Old 02-04-2012, 02:53 PM   #4
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*buttercream
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Old 12-15-2014, 11:56 PM   #5
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Hmm, the only problem I ever had with homemade buttercream was when I used milk in the recipe, the problem that I had made the frosting look grainy like it wasn't mixed right.

My weapon is whipping cream, it makes the buttercream look perfect and has a better taste. I did some swirls on some cupcakes and it worked perfect. I'm not sure what you are using in your recipe.
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Old 02-21-2015, 09:58 AM   #6
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If we're talking secret weapons, (or maybe not so secret once posted on here), I like to throw in some Angel delight! I make a nice smooth buttercream simply with butter and icing sugar- I use my trusty food processor and pour in boiling water while its blending to get a soft silky texture. I then add as much angel delight as my common non-sense tells me. It's down to trial and error for the individual to decide how much creates the consistency they like. This introduces a nice, gentle bias towards the flavour of Angel delight... strawberry, banana, chocolate... butterscotch, depending on the flavour of the cake.
Whipping cream sounds a nice idea too S.T.O... I might try replacing a bit of water with some cream next time.
Please have a look at some the cakes I have created/help others to create at:
www.showstoppersdecorations.co.uk
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