Hi, I need help! I dont understand why my buttercream frosting hadens after I put it on a cupcake. Its a little soft in the inside. Helpp ! What can I do?
Do you mean it's hard as a rock or that it has a light crust on the outside? If you are using a recipe with fat (either butter or shortening or a combination) and powdered sugar, it's probably crusting which is normal. To not get it to crust, you need to either increase the fat, decrease the powdered sugar, or add more liquid.
If it's totally hard then you need to look at another recipe, or add more fat and liquid to your existing one.
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