However, if you look at it, powdered sugar which can be found in ingredients of several frosting recipes already contains cornstarch. The cornstarch in it helps the frosting not end up lumping.
This means that adding more will also just help in firming up the liquids present such as the water that is inherently found in butter (Best for: simple buttercream, whipped cream frosting)
3. Leave it along for a few minutes and let it rest. Observe after. Your frosting should now be firmer and more robust. It should also hold its form better.
Note and Tips
If you know from the start that your frosting has a risk of ending up soppy and runny, you can already begin by adding a few amount of cornstarch to your mixture.
Just begin with a half teaspoon of cornstarch (increase if necessary) per cup of sugar in your recipe. Adding more may result into the cornstarch being visible in taste.
Moreover, cooking cornstarch is proven to provide some added benefits. The starchy flavor it gives and grainy texture drop out of sight, making your icing more pleasant to eat.
It also transforms your icing to a more translucent look, resulting into less influence on the appearance of your icing.
It is also important to take note that recipes which use cooked cornstarch directs for it to be melted first in cold milk, water or cream. Once you heat and whirl the cornstarch mixture, it thickens to an unpleasant sticky and stuffy texture.
When you integrate the thickened but cooled down mixture with the buttercream, it helps your frosting achieve your desired thick but smooth and spreadable viscosity.
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