I need some help. My frosting always turns out runny and too sweet. Just how long do I need to beat the mixture in order to get the right consistency so that it can spread well on the cake? Please help.
09-29-2004 @ 12:27 PM
Joined: May. 99
For a fluffier icing, beat the buttercream or cream cheese icing on low to medium speed for about an additional 10 minutes than usually needed. For a super smooth (not fluffy) buttercream or cream cheese icing, don't beat as long, maybe 5 minutes.
As far as sweetness goes, I would just cut down on the amount of sugar you are using in the icing recipe. Add sugar a little at a time, tasting to get the right sweetness for your particular taste.
Take care and I hope this information helps you out.
Sincerely, Diana Diana's Desserts
This message was edited by diana on 9-29-04 @ 6:17 PM
I don't beat mine frostings and all. I just blend quite well to make sure all the ingredients are mixed in well and no chunks are visible. If it seems runny at the time, then I add more powdered sugar. Better too sweet than too runny!