Help with butter cream!
Hello! I am still new to the baking world, and still learning. What I wanted to know was, how can you keep the butter cream from getting too soft, so I can pipe. Every time I make mine up, it’s too soft to pipe, it drips out of the bag, and then I put it in the fridge to harden up, and then that gets too hard, and then too soft, and really shinny. Is there something I"m doing wrong? I use the usual stick butter, unsalted, confectioners sugar, and vanilla, some times a little bit of milk, but only about a max of 3 tbsp, per 2 cup frosting. Thanks for any help! :)