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  1. #1
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    Default Buttercream icing not working. Help!

    Hi everyone, trying to make buttercream icing for a cake. Tried 2 batches already no success it's just not turning white and creamy like it looks in the picture. It's runny I beat up the butter and add icing and milk gradually. Don't know where went wrong. Also I beat the butter first for about 10 but still doesn't turn pale? Please help!

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    Lol I'm a cheater. I just buy the stuff from the cake shop and add water!!! Sooo much easier and less stress

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    Oh I didn't know there's that stuff lol

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    Are you using soft butter not melted butter? Sometimes that can cause problems

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    You could be overbeating the butter causing it to separate?

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    If it's runny you've just added too much liquid. Add more & more icing sugar until it's firm enough for you. As for being white, well when you use butter it will mostly be creamy in colour. To make 'white' buttercream you need to use copha or similar, which is high in dreadful fats, so I don't recommend it. For today, just add more icing sugar and keep on mixing and it will be better

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    I always leave the milk out, turns out nice and thick and creamy!

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    To get it white like the picture you need to use shortening not butter. This is how buttercream is really made!
    If you use butter it will always have the yellow colour unless you use food gel to change. But it won't be white.

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    I use butter and it goes white.

    Are you using all ingredients at room temperature? I leave the butter out for a couple of hours so it's just soft, beat it for a few minutes then add the icing sugar.

    How much milk are you using? I find for 250g of butter (makes 24 cakes iced high) I only use about 6tbs.

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    I use lurpak butter and clear vanilla extract , I never get it white but it's a pale cream colour, I don't think you can get it white unless as pp said you use shortening and it would not taste as good!!


 

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