Cake Central › Cake Forums › Cake Talk › How Do I? › Help my buttercream is sliding off my cake
New Posts  All Forums:Forum Nav:

Help my buttercream is sliding off my cake

post #1 of 10
Thread Starter 
I am having an awful time with the icing on the sides of my cakes. It is like it slides down the side and I get a thick layer on the bottom and can almost see through the cake at the top. It looks fine when I put it on. I smooth with paper towel and then 5 minutes or so later it is thicker at the bottom. Also it is sometimes just wrinkly on the sides. I have the worst time doing a 4 in stacked but it also happens on just a regular single layer sheet cake. Help I am about to pull my hair out and give up.
post #2 of 10
Are you letting your cakes cool completely before putting the icing on? How thin is your icing?
post #3 of 10
I'm gonna agree with price. It sounds like the cakes might still be warm,or the icing could be too thin. Also, I find that if it is too hot in the room that you're working in the icing tends to get mushy quick, so it could look fine when you put it on, and then a couple of minutes later it can just melt/run. I've had that problem before, and i've also had icing that was too thick so don't fret it happens to everyone. If you're icing seems too thin, then either put a little less milk in it (you can always add more), or put a little less corn syrup (IF you use that to thin the icing to apply to the top and sides of the cake). OK enough rambling, sorry about that..
Simon, my son, my best critic....and official icing eater .
Reply
Simon, my son, my best critic....and official icing eater .
Reply
post #4 of 10
I'd like to add that if your icing is too thin, you can add more powdered sugar to your current batch to thicken it right up!
post #5 of 10
Do you add meringue powder to your icing? I know that is a stabilizer and is a very important ingredient. If your not using that, I would add some of that and see if it helps. Otherwise, I would agree with the previous posts.
HTH,
Heather
Love is what makes you smile when you are tired.
Reply
Love is what makes you smile when you are tired.
Reply
post #6 of 10
Sounds like your icing is to thin, just add powdered sugar to thicken it and try that.

What recipe are you using?
WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

www.freewebs.com/stephanie214
Reply
WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

www.freewebs.com/stephanie214
Reply
post #7 of 10
Thread Starter 
I actually think my icing is on the thick side. I use 2 Cups crisco, 4 lbs powder sugar 1 cup water 3 teas of flavoring and 1 tables merg powder. My house is very very dry.
post #8 of 10
I think 1 cup of water is way too much. For my icing, I only use 4 TBS of water to begin with, and 3 tsp of flavorings - and that's 2 cups crisco and 2 lbs of powdered sugar. That will make my stiff consistency, that I make roses from. To thin it down, I add only a few TEASPOONs of water at a time, about 1 teaspoon per cup of icing for medium and 2 teaspoons per cup of icing for thin.
post #9 of 10
Quote:
Originally Posted by HeatherMari

Do you add meringue powder to your icing? I know that is a stabilizer and is a very important ingredient. If your not using that, I would add some of that and see if it helps. Otherwise, I would agree with the previous posts.
HTH,
Heather



Meringue power is actually not that important in traditional buttercream icing. I have made icings many times without it and the icing is fine.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
Reply
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
Reply
post #10 of 10
Quote:
Originally Posted by abcmommie

I actually think my icing is on the thick side. I use 2 Cups crisco, 4 lbs powder sugar 1 cup water 3 teas of flavoring and 1 tables merg powder. My house is very very dry.



Reducing your recipe to a single batch it's:

1 Cup Crisco
2 lbs Sugar
8 Tspn Water
1.5 t Flavor
1 T meringue powder

Wilton/50/50 icing rations:
1 Cup Crisco /.5 butter+.5 Crisco
1 lbs Sugar
2 T Water
1 tsp Flavoring
1 T meringue powder

So you are using twice the amount of sugar and 4 times the amount of water. Try adjusting your recipe and bring it in line with the Wilton or 50/50 amounts. That should give you about 3 cups of stiff icing.

To thin the icing to medium consistency, add three more teaspoons of water. (That's 1 teaspoon per cup of stiff icing)

To go to thin consistancy, add 2 Tablespoons of water to your stiff icing. (That's 2 teaspoons per cup of stiff icing).


Try this and let us know how it goes.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
Reply
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › Help my buttercream is sliding off my cake