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fawn
12-30-2006, 08:31 PM
http://i4.photobucket.com/albums/y111/fawn512/cake/Choccake.jpg

this is how my buttercream looks like (swiss method)

HOw come its not as stiff as i expected it to be.... What could be wrong?

funniegrrl
12-30-2006, 09:20 PM
Swiss and Italian buttercreams are not stiff like American "buttercream" / royal icing. It shouldn't be semi-liquid, but it's definitely a softer icing, works best at cool room temp. If it's still softer than it should be, the common culprit is not beating it enough. Sara Phillips says it can take 10-12 minutes of beating for it to set up (http://www.baking911.com/asksarahbb/index.php?showtopic=1260). See also http://www.baking911.com/decorating/icing_glaze_choices.htm.

fawn
12-31-2006, 03:58 PM
thanks, so italian and swiss buttercream isn't as stiff. :)

I'll go check the link you posted. thanks again ! :)