I have never heard of CC icing curdle. If it's your basic recipe (room temp CC, butter mixed with powdered sugar and vanilla) there is no reason why it should curdle. I agree with scrumdiddlycakes, maybe you have under mixed it?
Originally Posted by shannycakers
this is awesome! i have a few questions, as I have tried to do this with a louis vuitton cake and it was quite difficult and I had issues getting the edible paper to curve...