Cake Decorating Pro

Cake Frosting question!?

I love the taste of butter cream Frosting better than fondant. But when I use butter cream it seems to me can not get it to be thick enough to do what I want. And a great deal of time to get a starting glaze white dots on it after to decorate it .. Can someone explain how this happens I can prevent. I have to do a cake with frosting on Wednesday and really need help with this .. The recipe has been generally used Crisco, water, powdered sugar and vanilla. I do not think the white spots are the powdered sugar .. groups .. not They appear after adding food coloring .. They can not be taken but are justr there.

First, do not add the water before having mixed icing to see you get consistency. Use Crisco or butter is fine, but it may be necessary to use more powdered sugar than you. The relationship is generally about 1 cup Crisco or butter 4 cups powdered sugar, but can vary depending on the weather, how old is your sugar level, etc., but rarely need to add any liquid mine, and if I do I always use milk, not water, and only a little, maybe a tablespoon or less. It takes very little liquid to thin buttercream icing. So next time you do not add any liquid, and mix very well before deciding whether you need fluid. And then if you do, is added in small quantities tiny (1 / 2 teaspoons) and mix again until the thickness is necessary. If it is too thin, add the powdered sugar Quarter of cups at a time until it is thick enough. The white dots are bits unmixed powder sugar, so be sure to mix well. It is not possible formation ice on top, so mix like a madman before spread!

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