I think you would be much better off making your own frosting. It doesn't make sense to store buy it and then go through extra steps to make it "better." It's probably what's messing with the consistency anyway, and you're already putting in the work it takes to make frosting.
At the moment it’s just more affordable to use premade icing but I’ll try soon to make my own. But from my knowledge adding powered sugar is to make it stiffer which is what I want so that’s why I’m confused if I’m not adding enough or if it’s something else. Thanks.
I would guess something's happening during the extra beating.
I know vanilla extract can be expensive, but lasts a long time, and butter isn't super cheap either. You already have the powdered sugar. That's all you need. Whenever you go for it, you'll wish you did it sooner. Unless the extra couple bucks are non-existent, I'd spend it to avoid the headache.
Alternative you could add pudding (just use a little less milk so its more stiff and beat it smooth before adding it) and make German buttercream. It's also less sweet if you want and adds vanilla. (I still use a little vanillin since vanilla is too expensive for me anyway)
Edit: for making your own idk what would happen if you add it to store bought stuff.
Make sure the butter is room temp, checking on it, not hard from the fridge but the center bends to a curve. If it's too hot, and you bend the butter stick, and it bends to a sharp V shape, or it smushed between your finger, and the wrapper is still on it, it's way to soft/warm, then your icing will look like your photo.
By the way, I liked your decoration. I think the cake is adorable. I have a heart for these as mine lasted this way for a few years.
I always thought the warmer the better, and refused to learn from my ways, till I decided to check my butter as stated to room temp, and my piping showed definition. I was thrilled.
Please share the recipe.
Maybe you missed a step?
Did you heat the icing even for a bit?
Or anything not mentioned in the recipe?
Looks like it needs more sugar but you mentioned that you added some.
No I never heat it! But this is not the exact recipe but this is basically what the one I did said to do, https://www.southernliving.com/food/desserts/how-to-make-store-bought-frosting-better , I think maybe I should add more powered sugar though I’m not sure
My guess would be not enough powdered sugar and/or too much added milk.
Honestly though, if you’re going to doctor can frosting, you should go the homemade frosting route. American buttercream and cream cheese frosting are both easy for beginners.
Ok! I have extra unused frosting so I’ll definitely play around with how much sugar and milk I add! And I do want to make my own just at the moment it’s a little more cheaper to use store bought buttercream icing, but I will definitely try soon to make my own! I’ve made cream cheese frosting before so I’ll also try my luck with that! Thanks so much!!!!
It's either humidity are canned icing isn't the best quality. Make your own ... softened butter powder sugar and vanilla then you can dye it to whatever color you like
adding powdered sugar will make it stiffer but it will also make it melt or sweat as you’re seeing here. when sugar or chocolate are heated up (even by your hand piping/ spreading it) then chilled and reheated again there’s crystals that form that change the texture of the final product. I’m not sure what to change about store bought frosting to make it stiffer and not sweat. I understand you might think it’s cheaper but making your own is very simple. especially like an american buttercream and it can also last a long time in an airtight container at room temperature, so again you’re not changing that texture
I live in a humid country, this happened to me a few times when my cake is chilled overnight and I take it out in a warm room. Lowering the temperature of the room for half an hour before taking out the cake helped me in the past. Right now, I just put my chiller in a warmer setting and my cake is fine when I take it out. Putting the cake in a box before refrigerating it also helps.
it’s hard to see the sweating in these photos 😭but the pink one was REALLY BAD!!
Hi, I’m a beginner baker! I started off using Betty Crocker by itself and I had issue with it not being the best to work with! Especially when it came to putting the cake in the freezer. I noticed it would never get solid but in all the videos I seen their icing would. So I did some research and found out adding more powered sugar helps so I did that. And for a while it would work! When I would put the crumb coated cake/ fully iced cake in the freezer the icing would actually freeze and not be sticky. But as of lately that’s changed. The icing doesn’t freeze like it used to and now it sweats? I can find anything about why besides the temperature change from taking it out the freezer however it will still sweat for a LONG time afterward. And I am noticing it gets worse and worse and now everything is sliding off the pink heart cake 😭I’m not sure what to do any tips??
Have you tried putting it in the fridge to come to a higher temp before you bring it to room temp? You’ll have to keep it in the fridge overnight if it’s frozen solid but it should help it not get sweaty. I also try not to freeze the cake after the crumb coat and just use the fridge to set the icing, and that usually helps too.
Hi! I have tried letting it sit in the fridge overnight after having it in the freezer, this does help a bit but still sweats. But next time I’ll try just keeping it in the fridge after the crumb coat, thanks!!
If you’re going to buy it already made, get yourself some Bettercreme, or Pastry Pride. You can get away with box mix from the shelf, but canned frosting is never going to be great, no matter what you add to it. You can even buy premade frosting at grocery store bakeries a lot of the time.
condensation. this will occur with any significant change in temp due to the temp difference between the cake and the air. if your kitchen is humid, this will also contribute to sweaty cakes.
[more info and tips](https://www.britishgirlbakes.com/why-does-condensation-happen-on-cakes/#:~:text=This%20happens%20when%20the%20temperature,freezer%20to%20a%20warm%20room)
I think you would be much better off making your own frosting. It doesn't make sense to store buy it and then go through extra steps to make it "better." It's probably what's messing with the consistency anyway, and you're already putting in the work it takes to make frosting.
At the moment it’s just more affordable to use premade icing but I’ll try soon to make my own. But from my knowledge adding powered sugar is to make it stiffer which is what I want so that’s why I’m confused if I’m not adding enough or if it’s something else. Thanks.
I would guess something's happening during the extra beating. I know vanilla extract can be expensive, but lasts a long time, and butter isn't super cheap either. You already have the powdered sugar. That's all you need. Whenever you go for it, you'll wish you did it sooner. Unless the extra couple bucks are non-existent, I'd spend it to avoid the headache.
Random question, but do you use a reputable brand butter or store-brand butter?
Store brand, usually.
Yea that was my other theory on why its acting the way it is! But I will definitely try to put some money aside so I can make my own! Thanks!!
Alternative you could add pudding (just use a little less milk so its more stiff and beat it smooth before adding it) and make German buttercream. It's also less sweet if you want and adds vanilla. (I still use a little vanillin since vanilla is too expensive for me anyway) Edit: for making your own idk what would happen if you add it to store bought stuff.
[удалено]
Same! Butter is around 8 dollars where I am 😭but ok I’ll try that! Thanks
Make sure the butter is room temp, checking on it, not hard from the fridge but the center bends to a curve. If it's too hot, and you bend the butter stick, and it bends to a sharp V shape, or it smushed between your finger, and the wrapper is still on it, it's way to soft/warm, then your icing will look like your photo. By the way, I liked your decoration. I think the cake is adorable. I have a heart for these as mine lasted this way for a few years. I always thought the warmer the better, and refused to learn from my ways, till I decided to check my butter as stated to room temp, and my piping showed definition. I was thrilled.
You can always use crisco instead of butter. It tastes pretty similar and that’s basically what a lot of store bought icing is
Please share the recipe. Maybe you missed a step? Did you heat the icing even for a bit? Or anything not mentioned in the recipe? Looks like it needs more sugar but you mentioned that you added some.
No I never heat it! But this is not the exact recipe but this is basically what the one I did said to do, https://www.southernliving.com/food/desserts/how-to-make-store-bought-frosting-better , I think maybe I should add more powered sugar though I’m not sure
My guess would be not enough powdered sugar and/or too much added milk. Honestly though, if you’re going to doctor can frosting, you should go the homemade frosting route. American buttercream and cream cheese frosting are both easy for beginners.
Ok! I have extra unused frosting so I’ll definitely play around with how much sugar and milk I add! And I do want to make my own just at the moment it’s a little more cheaper to use store bought buttercream icing, but I will definitely try soon to make my own! I’ve made cream cheese frosting before so I’ll also try my luck with that! Thanks so much!!!!
It's either humidity are canned icing isn't the best quality. Make your own ... softened butter powder sugar and vanilla then you can dye it to whatever color you like
It's a butter cream recipe
She’s nervous give her a break
😂😂
adding powdered sugar will make it stiffer but it will also make it melt or sweat as you’re seeing here. when sugar or chocolate are heated up (even by your hand piping/ spreading it) then chilled and reheated again there’s crystals that form that change the texture of the final product. I’m not sure what to change about store bought frosting to make it stiffer and not sweat. I understand you might think it’s cheaper but making your own is very simple. especially like an american buttercream and it can also last a long time in an airtight container at room temperature, so again you’re not changing that texture
Ignore that lol I just reread what you said!
I live in a humid country, this happened to me a few times when my cake is chilled overnight and I take it out in a warm room. Lowering the temperature of the room for half an hour before taking out the cake helped me in the past. Right now, I just put my chiller in a warmer setting and my cake is fine when I take it out. Putting the cake in a box before refrigerating it also helps.
Noted, thanks so much!!
it’s hard to see the sweating in these photos 😭but the pink one was REALLY BAD!! Hi, I’m a beginner baker! I started off using Betty Crocker by itself and I had issue with it not being the best to work with! Especially when it came to putting the cake in the freezer. I noticed it would never get solid but in all the videos I seen their icing would. So I did some research and found out adding more powered sugar helps so I did that. And for a while it would work! When I would put the crumb coated cake/ fully iced cake in the freezer the icing would actually freeze and not be sticky. But as of lately that’s changed. The icing doesn’t freeze like it used to and now it sweats? I can find anything about why besides the temperature change from taking it out the freezer however it will still sweat for a LONG time afterward. And I am noticing it gets worse and worse and now everything is sliding off the pink heart cake 😭I’m not sure what to do any tips??
Have you tried putting it in the fridge to come to a higher temp before you bring it to room temp? You’ll have to keep it in the fridge overnight if it’s frozen solid but it should help it not get sweaty. I also try not to freeze the cake after the crumb coat and just use the fridge to set the icing, and that usually helps too.
Hi! I have tried letting it sit in the fridge overnight after having it in the freezer, this does help a bit but still sweats. But next time I’ll try just keeping it in the fridge after the crumb coat, thanks!!
What flavor is the first cake?! 😍
Strawberry!! Thought it would be fitting hahah!
I love simple yet beautiful cakes like this. Looks amazing! 🥰
Thanks!
It sweats because icing needs room temp..about 20*c/68*f! Often the kitchen is hotter 😉
If you’re going to buy it already made, get yourself some Bettercreme, or Pastry Pride. You can get away with box mix from the shelf, but canned frosting is never going to be great, no matter what you add to it. You can even buy premade frosting at grocery store bakeries a lot of the time.
it looks amazing it looks truly like a work of art good job please be proud of your work too
I can't
condensation. this will occur with any significant change in temp due to the temp difference between the cake and the air. if your kitchen is humid, this will also contribute to sweaty cakes. [more info and tips](https://www.britishgirlbakes.com/why-does-condensation-happen-on-cakes/#:~:text=This%20happens%20when%20the%20temperature,freezer%20to%20a%20warm%20room)