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11 votes
Accepted

How can I thicken this icing/glaze?

The basic icing recipe I use is a lot of powdered (confectionary) sugar, and just enough milk to make it run (I typically play it by ear, but I would guess it is 2–4 tablespoons of milk for every cup ...
Xander Henderson's user avatar
2 votes
Accepted

How can i improve the strength/pigmentation of colours in my Swiss Meringue Buttercream Icing

What you're trying is quite difficult, because buttercream is a foam, and foams are generally whitish due to the laws of physics. The best you can do is to buy specialized food coloring meant for ...
rumtscho's user avatar
  • 139k
1 vote

Swiss buttercream being runny and unusable for cake decoration

I found a very complete Serious Eats troubleshooting article covering the problem you have. According to the article, As the frosting's temperature climbs above 75°F (24°C), its butter content will ...
Luciano's user avatar
  • 5,278
1 vote

How can i improve the strength/pigmentation of colours in my Swiss Meringue Buttercream Icing

Use an immersion blender after adding the food coloring and it will brighten the color! Takes time and patience, but works really well.
Shauna's user avatar
  • 11

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