• Registered: 02-01-2012
  • Posts: 1

Topic: Butter Icing

I am have so many problems colouring icing, I am using gels as I have read are much better and I put a little on a cocktail stick adding it slowly, but still my butter icing seems to split...does none have any advice? Thak you..x

  • Registered: 05-01-2012
  • Posts: 4

Re: Butter Icing

hi are you using proper butter? as i made the mistake of using a blend once when i had no unsalted butter and it split really badly also the temp of the room can affect it as can the temp of your hands when piping.

  • Registered: 10-01-2012
  • Posts: 1

Re: Butter Icing

Try adding a tiny drop of milk

  • Registered: 05-03-2012
  • Posts: 3

Re: Butter Icing

hi when i want to make a cream cheese frosting it is always too loose to pipe and hold it 's shape, any advice, or the best recipe you've found? many thanks

5 Reply by

  • Offline
  • Registered: 01-01-1970
  • Posts: 1

Re: Butter Icing

Hi, I had that problem with cream cheese frosting, I had used a cheap own brand which was quite wet... so next time bought Philidelphia cream cheese full fat which was much better

  • Registered: 05-03-2012
  • Posts: 3

Re: Butter Icing

yes i know what you mean. maybe its because i have been using the light version of philidelphia

  • Registered: 06-03-2012
  • Posts: 5

Re: Butter Icing

use full fat philly although i have tried the asda and tesco own brands, normally buy philly when its on offer though, the light ones are too runny

  • Registered: 14-04-2012
  • Posts: 2

Re: Butter Icing

i've had the same problem with the "light" makes too, runs of the cake!