How do i make my icing thicker?!


Question: i made buttercream icing and it called for 2 cups of shortening, i only used about 1 1/2 cups, and my icing came out kinda soupy (not thick enough). i added more powder sugar and it help a little, but its still not thick enough. could it be because i didnt use the 2 cups of shortening it called for? i put it in the fridge, should i take it out and put more shortening?


Answers: i made buttercream icing and it called for 2 cups of shortening, i only used about 1 1/2 cups, and my icing came out kinda soupy (not thick enough). i added more powder sugar and it help a little, but its still not thick enough. could it be because i didnt use the 2 cups of shortening it called for? i put it in the fridge, should i take it out and put more shortening?

Put it in the fridge for a while, it will harden.

More sugar!!!

you need all the shortening. because shortening is thick, it will help to thicken your icing. yummy.

Butter cream frosting tastes gross when it's made with shortening. Use butter instead. The sugar will help it bulk up, but it will be stiff. The frosting needs more fat so it is smooth and creamy. Butter gives it a nice silky texture and flavor. Shortening is a bit oily and your frosting will just taste like the confectioners sugar.

you could add more flour or icing sugar. to make ti more stickier and harder or thicker.

If you make it with butter, rather than shortening, it will thicken as it cools. Right now, I would say add powered suger until it is where you want it to be. Buttercream icing is called that for a reason, It Is Made Of Butter, Not Shortening.!!!

Chocolate Buttercream Icing recipe
First of all it's called buttercream because one should make it with butter.
Look at your recipe in total and decide if it calls for the right amount of ingredients for your cake size. Unless you are a bakery, 2 cups of shortening would require about 6 two lb.boxes of icing sugar to make the right amount of icing for about 4-6 whole cakes.
I will give you a buttercream icing recipe for one 8 inch layer cake, square or round. Then if it is not enough you can always make more.very quickly
1/4 cup soft room temperature butter- not melted
2 or 3 cups icing sugar - more if necessary
2 tbsp unsweetened cocoa powder added with icing sugar
1 tbsp milk-more if needed but by the tablespoon
sprinkle of salt.
Mix all of the ingredients by hand with a fork in a bowl
Should be thick and creamy and smooth after stiring by hand.

Discard what you have and try this one instead:

Fantastic Butter Cream Frosting

1 lb. Unsalted Butter, softened
2 jars Marshmallow Cream
2 cups Powdered Sugar
2 teaspoons Vanilla Extract

1. In a large bowl beat butter with mixer on medium speed until creamy

2. Gradually add Marshmallow Cream until mixture is creamy.

3. Reduce mixer speed to low and beat in powdered sugar along with vanilla extract.

1. Increase mixer speed to High and continue beating for additional 3-4 minutes or until mixture is fluffy.

2. Makes 5 cups of frosting.

3. Frosting can be refrigerated for up to 5 days, but remember to bring it back to room temperature and beat to fluff before using.

Try these

Chocolate Buttercream Frosting


1/2 cup butter, softened
2/3 cup cocoa powder
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want


With electric mixer on high, beat butter until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.
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Cream Cheese Icing

? pound (2 sticks) butter, room temp
2 (8 oz) packages cream cheese, room temp
2 pound confectioners' sugar, sifted
1 tsp pure vanilla extract

Ccombine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
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SNOW WHITE BUTTERCREAM ICING

This buttercream icing has an ideal consistency for frosting cakes. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry decorations for 24 hours.

2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1-1/4 cups shortening
3/4 teaspoon salt
1/2 teaspoon almond flavoring
1/2 teaspoon clear vanilla flavoring
1/4 teaspoon butter flavoring

Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth





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