Butter Cream Frosting HELP!!!!!!!!

[Erin_25]

I just use black and gold butter, never had a problem. Leave it out to go soft and often just zap it a bit also if need be. I use the recipe found in the WW birthday books for Vienna cream;

125g butter
1 1/2cups icing sugar
2T milk

have butter and milk at room temp, place butter in small bowl of electric mixer and beat until butter is as white as possible (I just beat til it is nice and whipped). Gradually add half sifted icing sugar, beating constantly, add milk gradually then the other half of icing sugar and beat in. For chocolate add 2T cocoa to the icing sugar. I've never had a problem, once I didn't read the instructions and added all the milk, butter & icing sugar together at the start and just started beating....turned out great.

Otherwise, my sister just did a cake for her DD and she used the tubs of Betty Crocker icing....they are yummo!!! she said it was easy to tint, saved her lots of time and problems...only thing it didn't smooth as much as the Vienna cream but all the same great and great tasting.

i have found a ripper cake for my DS2 first birthday and as it is all covered in smarties I will just be getting Betty Crocker to make my icing

[rufalina]

Thanks... I really think it is how I bet the butter. I don't think I beat it enough.

I have considered the Betty Crocker, even have some in the cupboard... It is nice, but I am determined to get this dang butter cream frosting if it kills me!!!

[NaeNae]

150 g butter, softened
250 g icing sugar, sifted
1 teaspoon vanilla
2 teaspoons milk

I also use the regular black and gold butter i leave it room temp overnight before. I also whip it for ages, if it gets too soft you can always stick it in the fridge for a little bit

Nae x

[Mum2Romone]

You can over whip it.

I uses a heap of butter left out to soften and add the icingnsugar as I go for texture.....

[rufalina]

I think the last lot I did the butter was too soft and I used a big bowl... So small bowl, sightly harder butter and beat more... I am paranoid about the over beating... I need to just have more butter on hand and let the fear go...

[Erin_25]

yes, be at one with the butter LOL!

I have a 'thing' I got free from tupperware when I had a party a little while ago and it is for whipping things like cream etc. I used it to make butter cream once & it was amazing....small bowl etc worked well.

Go for smaller bowl so the whisks can move butter around better, I myself just beat til nice and creamy texture, I don't wait for it to go white. I have never found it to matter...like I said I've even put all ingredients in at once and have had no problems.

[Beach Mama]

Mine is called Betty Crocker choc fudge, or vanilla if I need to colour it for the kids. I have given up trying because I can never ever get it right. Good luck though the only one I fluked was with icing sugar, butter and some lemon juice and rind and I put in it the KA and forgot about it for a bit. Maybe that's the key!