Buttercream Icing-Help!

[amberfiddles]

i made the neoclassic buttercream out of the cake bible and it turned out way too runny, i added some powdered sugar to it to help thicken it up, but it still wasn't as stiff as i thought it would be...? the only thing i could think of is that the day i made the icing i had been baking a LOT and it got rather warm in my kitchen and the butter was very very very soft.

here is the link to the recipe http://starchefs.com/chefs/RBeranbaum/html/neoclassic_r_beranbaum.shtml

please help me, baking gurus!

also, if you have a buttercream recipe you love feel free to post :)

[vjel]

not sure what happened but thought I'd let you know there is a Cake Decorating (http://www.constantchatter.com/showthread.php?t=16164) thread you could post your question in.

Also, jaylin posted a buttercream recipe that she uses w/ success in the thread here (http://www.constantchatter.com/showpost.php?p=609108&postcount=62). HTH!

[girliegirl318]

I make a lot of cakes with buttercream icing - just brought one to work today for our desktop support guy - here's my recipe...

1 cup crisco solid
1 cup real butter
32 oz bag of powered sugar
up to 1/4 cup of milk

I beat the crisco and butter until light and fluffy in my stand mixer
then slowly add in the powered sugar
then I will add milk to the consistency that I want - usually about 1/4 cup sometimes less sometimes more
I also add about 1 teaspoon of both vanilla and almond flavoring
You can also add in cocoa powder if you want chocolate buttercream icing

This recipe will ice a 10 inch round double layer cake.

Hope this helps.