Help with butter cream!

It sounds like you need more powdered sugar in it if it runs out of the bag. You might be overwhipping as well. If you overwhip your buttercream will heat up and be melty and runny.

It sounds like our recipes are similar; here are the ratios I use:

2 lbs unsalted butter, at room temperature
16 Cups powdered sugar (4 lbs)
1 TBL plus 1 tsp vanilla extract
1/2 tsp salt
1 Cup heavy cream

Good luck!

-- Jenniffer White, Cup a Dee Cakes

Oh, thank you so very much! I thought about it, and looked back on what I was doing, and I think you are right about the sugar. I’ve been trying to not make it so sweet, like a store bought kind, so that is probably an issue. I don’t know how many times I’ve heard that people do not want a ‘sickeningly sweet’ (as we all say here) cake, like store bought ones, so I might have freaked out a bit, lol! And I also went from whisking all the frosting by hand, to an electric hand mixer that I’m not used to, so another issue I’m going to work on. I’ll have to try the heavy cream, I’ve only used milk, and 2% too. Thanks so much again for responding!

You’re welcome!! If your clients are asking for a less sweet icing, you might want to try some swiss meringue buttercream recipes. They are lighter and less sweet.

-- Jenniffer White, Cup a Dee Cakes

Thanks again, I will give the swiss meringue a try, sounds a lot better for them all, lol!