Don't worry if the buttercream looks curdled after all the butter has been added; it will become smooth again with continued beating.
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This is a 'Butter'cream recipe, which might explain the buttery taste, hahaha. However, if the consistency was too soft for you maybe try using half shortening and half butter, instead of all butter. The shortening will definently make the frosting stiffer and it will sit at room temperature much better. You could use all shortening, however it really loses that luxurious taste and leaves a 'waxy' taste on your tongue. Hope this helps!
I tried this recipe and was dissapointed. The frosting taste very buttery and did not meet my expectations. I tried adding confectionary sugar to even out the taste but I had no luck. Any suggestions?