Need help with buttercream frosting!?!

Question: I like to make homemade buttercream frosting , especially for b-d cakes. But after it's been sitting out for awhile the icing starts to slide off the sides of the cake a bit, but nothing major. I use the recipe that is on the box of the white confectioners sugar. I am doing something wrong? Do I need to add more one thing or less of another?

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Answers: I like to make homemade buttercream frosting , especially for b-d cakes. But after it's been sitting out for awhile the icing starts to slide off the sides of the cake a bit, but nothing major. I use the recipe that is on the box of the white confectioners sugar. I am doing something wrong? Do I need to add more one thing or less of another?

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I'm not sure about the recipe you're using, but I've never had any problems with this one

1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

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I just wanted to suggest something to add to the above recipe. If you live where it is hot, add two tablespoons of meringue powder or powdered egg whites to your frosting, and it will behave much better. Report It

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