Hi I am making a heart shaped cake icing it with standard wilton buttercream frosting using crisco/meringue powder and it keeps getting a glossy look to it almost as if it looks like its about to seperate. What is happening I am not even really holding the bag that long to heat it up I dont believe !! Any help or suggestions are appreciated. Thanks Jbaker AKA Linda

You may be putting too much liquid in it. Not really sure so here is a bump.

butterflyjuju - Thanks for trying to help. I'm following the wilton buttercream recipe measuring exact -so i don't know what's going on. thanks again for the reply

jbaker

I don't know about the Wilton recipe, but I just made a Valentine's BDay cake using the below recipe from CC and it wasn't glossy or shiny and it tasted immaculate!!! It crusted beautifully, but if you pushed on it, it was still soft enough to bite into. You may want to try this instead. I tripled the recipe batch. I loved this!!!

http://www.cakecentral.com/cake_recipe-2075-Crusting-Buttercream-Icing-VIVA-Method.html

I don't recomend wilton anything! I think the buttercream dream recipie on here is the best one yet!!!!!!!! you should try it, it is a crusting recipie.

Ooooh, I haven't tried that one. Is it better then the crusting buttercream recipe that I just used?

missyjo30, where in Florida are you? I'm in south FL near Ft. Lauderdale.

I'm in NW, between Destin and Pensacola..

HEH EVERYBODY - THANKS SO MUCH FOR ALL YOUR REPLYS - I WILL TAKE YOUR SUGGESTIONS AND TRY THE BUTTERCREAM RECIPE ON CC

JBAKER [/b]

It looks to me that there is too much liquid on it.

I have only ever used white crisco doesnt the butter impart a yellow color to the frosting so your frosting wouldnt be pure white ?????
JBaker