My frosting always ends up runny, no matter what I do. End result, my cakes always look like the leaning tower of Pisa. Tastes good, yes, but looks nasty. Especially if it's chocolate frosting. Eew.
Anyway, this happens with just about any kind of frosting I attempt to make that involves butter or cream cheese. I have made successful whipped cream and ganache frostings. At first I thought it was just because my apartment is really hot, but I tried it this morning when it was perfectly cool and what the heck??? Just can't seem to get it right. My coworker's birthday cake looks like a chocolate peanut butter pile of mush. Really really yummy mush that I was licking off the spatulas and bowls this morning, but STILL. What have I been doing wrong? And what can I do to reverse the damage?