My buttercream turned into soup right before a big birthday party

I was making a three layer chocolate cake for my niece's party last Saturday. Everything was going fine until I started the frosting. I used my usual recipe with 2 cups of butter and 8 cups of powdered sugar, but it just wouldn't thicken up. It was a hot day, about 85 degrees in my kitchen, and I think the butter got too soft while I was creaming it. I ended up with this runny, shiny mess that wouldn't hold a shape at all. I panicked and threw the whole bowl into the fridge for an hour, which helped a little, but the texture was still off. I had to do a semi-naked cake look because I couldn't get it to pipe right. Do you think it was the heat or did I maybe measure something wrong? What's your go-to fix for frosting that won't set?

3 comments

3 Comments

grant.susan2mo ago

Heat is absolutely the culprit with butter that soft. Try chilling your mixing bowl in the freezer before you start next time. A bit more powdered sugar can sometimes save it, but that fridge move was smart.

phoenix_grant342mo ago

Oh man, what about the butter brand itself? Some store brands have a higher water content that makes them soften way too fast, even in a cool kitchen. I had a batch totally fail with a cheap butter, but it held up perfect when I switched to a European-style one. It's worth checking the fat percentage on the label!

the_william2mo ago

Ever try using half butter and half shortening? I used to be a butter-only person, but a hot day like that changed my mind. Shortening doesn't melt the same way, it gives the frosting some structure. Your butter was definitely too soft from the heat. Next time, if it gets soupy, add more powdered sugar a little at a time until it comes back.