Love to make cakes but always run into trouble when it comes to buttercream frosting that's too runny? Do not worry! In fact, if the texture of the frosting is too runny to make it difficult to decorate a cake, there are a few tips you can use to fix it quickly. For example, try refrigerating the frosting until it thickens on its own, or adding various ingredients such as sugar, butter, or cornstarch to thicken the frosting in less time. However, make sure the ingredients are added in small portions first to maximize the results, yes! For the full solution, keep reading this article!
Step
Method 1 of 2: Thicken Frosting
Step 1. Cool the frosting to thicken it without adding any ingredients
Sometimes, frosting just needs to be refrigerated for a longer time to thicken. Therefore, try putting the bowl of frosting in the refrigerator and refrigerating it for 30 minutes to an hour. After that, see if the thickness of the frosting is to your liking.
- This step is especially important to try if your kitchen is warm enough.
- Check the thickness of the frosting after 30 minutes by scooping it out with a spoon and stirring gently.
- This method is also useful for thickening frosting that has been stirred or processed with a mixer for too long.
Step 2. Use powdered sugar to quickly thicken the buttercream frosting
Add about 1-2 tbsp. powdered sugar gradually, and don't forget to process the frosting with a mixer or whisk between each addition to ensure that the entire sugar portion is completely dissolved. Keep adding sugar until the frosting is to your liking.
- Frosting has thickened if it doesn't fall off or flows back into the bowl when scooped up with a spoon.
- It's best to add powdered sugar a little at a time to make sure the frosting doesn't end up being too sweet or too thick.
Step 3. Gradually add teaspoon of cornstarch to thicken the sweet frosting
If the frosting is sweet enough, try using a neutral flavoring agent like cornstarch instead of powdered sugar. Specifically, add tsp. the cornstarch gradually, continuing to process the frosting using the mixer or whisk between each addition. Keep adding flour until the frosting is thickened.
Do not add more than 1 tbsp. cornstarch into the frosting mixture so that the frosting taste is not too starchy
Step 4. Mix 1 tablespoon of butter into the frosting mixture to thicken the texture without changing the taste
Previously, the butter had to be softened, not melted, by letting it sit at room temperature for a few hours or warming it in the microwave for about 20 seconds. Then, process the butter with the frosting mixture using a spoon or mixer until the frosting is thick in texture.
- Make sure the butter is not too runny so you don't ruin the consistency of the frosting!
- One easy way to check the texture of butter is right, try pressing the surface with the back of a spoon. If the texture feels soft when pressed, it means the butter is ready to be added to the frosting.
Method 2 of 2: Troubleshooting Other Frosting Problems
Step 1. Process the frosting at a higher speed or for a longer time to improve the consistency
If using an electric mixer, try increasing the speed of the mixer and adding an extra 1-3 minutes when processing the frosting. Meanwhile, if the frosting was made manually, hold the bowl with your non-dominant hand, then stir the frosting quickly with your dominant hand using a spoon or a whisk.
If the frosting was made manually, try to stir it rapidly for at least 3-5 minutes and observe the results
Step 2. Correct the frosting that is too thick by gradually adding 1 tablespoon of milk
If the frosting is too thick and difficult to spread over the entire surface of the cake, try adding 1 tbsp. milk gradually, then stir in the frosting again to observe the consistency. Keep adding 1 tbsp. milk until the frosting is to your liking.
After adding the milk, stir the frosting for at least 10 seconds before increasing the milk
Step 3. Warm the bowl with a hairdryer if the frosting looks lumpy
Turn on the hairdryer, then set the temperature to feel warm. Then, move the mouth of the dryer across the sides of the bowl while continuing to stir the frosting until the texture is no longer lumpy.
Most likely, the clumping of the frosting occurs due to the presence of one or more ingredients that are not at room temperature when mixed with other frosting ingredients
Step 4. Warm some of the frosting in the microwave
If you find some of the dough difficult to mix with the other ingredients, try warming about 240g of frosting in the microwave for 5-10 seconds. Then, re-mix the warmed frosting with the rest of the mixture, then mix or process both until well combined.
- If the frosting was made with the help of an electric mixer, process both types of dough on medium speed.
- If the temperature of each ingredient is not the same, you will likely have difficulty mixing them. Plus, the frosting will clump together like cottage cheese instead of the soft, smooth texture that butter cream frosting should have.
Tips
- Place cakes or cupcakes that have been decorated with frosting in the refrigerator until the frosting is solid.
- Make sure all the frosting ingredients, such as butter, are at room temperature for the best dough consistency.
- Don't add too much liquid to the frosting so it doesn't end up being too runny.
