The recipe I used called for too much better and its all i seem to taste. I know I can start over but I hate the idea of wasting my couple batches of it. Is there something I can add to an already finished batch of buttercream to limit the butterflavoring....
2007-04-17 10:46:56 · 8 answers · asked by ahayes346 1 in Food & Drink ➔ Cooking & Recipes
Start by discarding about 1/4 of what you have. Then slowly add more sugar & a little vanilla til desired taste......Add a little at a time, tasting often & in just a few adjustments, you'll be back on track.......
2007-04-17 11:09:29 · answer #1 · answered by sandypaws 6 · 0⤊ 0⤋
It's really easy to 'rescue' buttercream icing ... but you'll end up with a WHOLE LOT OF ICING in the end. The only way you can do this is to add MORE POWDERED SUGAR and more 'flavoring' ... usually 'vanilla' but you may use any liquid flavoring and I suggest you use a 'stronger' flavoring to cover that 'buttery flavor' before you have enough icing for the US Army to all get married on the same day. You can 'freeze' the extra icing, though, and can even make some small 'candy' from it by putting it into an 'icing sleeve' and piping it out in little circles ... be careful how much water you use, too ... or you'll end up with 'glaze' and not 'icing' ...
2007-04-17 10:57:46 · answer #2 · answered by Kris L 7 · 1⤊ 0⤋
You could try adding more of the other ingredients, but there's no guarantee it will work. If you do this, remember to add even amounts of liquid and dry amounts so that it maintains it's texture.
It's also possible that the icing is fine. Some recipes purposely make the icing seem more buttery.
2007-04-17 10:52:43 · answer #3 · answered by Kristin 3 · 1⤊ 0⤋
Just keep added icing sugar if it gets too thick, thin out with milk or water. If there is to much butter theicing will be to soft anyways and you risk it sliding off the cake. Also drop of vanilla will help. clear if possible to avoid discolouring your icing.
2007-04-17 10:53:32 · answer #4 · answered by sherrypie36 4 · 1⤊ 0⤋
a million. you're able to make it, yet you additionally can use the vanilla frosting interior the can. merely word an exceedingly skinny layer and make confident it extremely is amazingly delicate. 2. definite, you're able to make your frosting chocolate, or merely purchase it interior the can, and you will use it till now using fondant -- yet, in the adventure that your fondant is rolled skinny the chocolate icing will coach. merely flow forward and use the vanilla because of the fact it truly is going to masks the chocolate cake below. 3. no, in no way have, yet might advise which you practice with the fondant for a whilst till now attempting. have relaxing!
2016-12-20 17:32:01 · answer #5 · answered by ? 4 · 0⤊ 0⤋
Make an additional batch omitting the butter flavoring and add it to what you already have. You may have to do this twice but that will cut the flavor down for you.
2007-04-17 10:50:17 · answer #6 · answered by GrnApl 6 · 3⤊ 0⤋
add a flavoring like vanilla or almond extract, lemon/lime/orange zest, cocoa, or a splash of liquer.
you can also just beat in more confectioners sugar to the icing if its not sweet enough.
2007-04-17 10:51:11 · answer #7 · answered by imnotachickenyoureaturkey 5 · 0⤊ 0⤋
Isn't that why they call it "buttercream"? Try adding more confectioner's sugar, milk and vanilla (real not immitaion).
2007-04-17 11:06:45 · answer #8 · answered by margarita 7 · 0⤊ 0⤋