Avoiding Runny Icing

• Temperature control is the best way to avoid runny icing. Let your kitchen cool if you have had the oven on. In summer, you may need to turn up the air conditioner while you frost your cake. This will also remove some humidity from the air, which will prevent frosting from getting too runny.

Fixing Runny Icing

• Put buttercream or frosting into the refrigerator for five to 10 minutes if it begins to get runny. Do not let your buttercream or frosting become too cold, or the emulsion will break when you re-beat it, ruining the buttercream. Take it out of the refrigerator when it is no longer runny but is not cold to the touch. Re-beat it slowly to restore its fluffy consistency. If the frosting or buttercream is too cold to re-beat, let it come to room temperature.

  If you suspect your frosting is runny due to humidity, do not add more sugar. This will make your frosting too sweet and will not thicken it. Chill the frosting for 30 minutes to harden the fat. You will see beads of moisture on the top of the frosting. Use a paper towel to blot the moisture off the frosting. You can re-beat cold frosting as long as it is not too stiff. Because it is not an emulsion, it will not ruin the frosting.

Using Runny Icing

• If you cannot fix the icing, you can use it as it is. Place your cake on a drying rack set over a cookie sheet. Beat the icing to a smooth consistency, then spread or pour it over the cake like a glaze. Depending on how thin your icing is, you may need to chill your cake and re-glaze to build up the amount of icing you want.

After You Frost

• After you finish frosting the cake, let the icing set for about an hour. If possible, chill the cake in the refrigerator. This will help firm up the icing and prevent it from running off the decorated cake.