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my buttercream icing separated!

post #1 of 18
Thread Starter 
I iced a cake last night. I answered the phone and when I came back the icing had separated. It slid off the cake and just looked awful. I scraped it off and added another 1/2 lb. of powdered sugar to it just to get it to hold shape. I don't know what happened. I use 1/2 crisco and 1/2 butter crusting buttercream. My kitchen was cool. I've never had icing to look like that before. Has anyone ever had this to happen?
post #2 of 18
Thread Starter 
anyone?
post #3 of 18
Wow, I can't figure that out either. How much sugar did you start off with? How many tablespoons of liquid (water & flavorings) did you add? How long did you beat the icing with the mixer?
post #4 of 18
yeah I use a 1/2 and 1/2 recipe all the time....never heard or seen that happen! Details please.
-Melanie
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-Melanie
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post #5 of 18
Thread Starter 
I used 2 lbs of p. sugar (like I always do), 1/3 c. water, 1c. butter, 1 t. vanilla and 1 c. crisco. I've never had this to happen before. I got this recipe from a Roland Winbeckler book. I use a timer and followed the times that it says in his directions. I don't know what happened.
post #6 of 18
Thread Starter 
I iced this cake 3 times before it looked right. It's the ballerina cake in my photos.
post #7 of 18
Was your cake warm? This sounds very odd. You can always add 1T of meringue powder to every pound of sugar to act as a stabilizer.
post #8 of 18
I have had it happen once--the butter was really soft so I assume that it may have been too soft and it seperated. Just a thought.
post #9 of 18
Thread Starter 
The cake was cold. Maybe it was the butter. I hope it doesn't happen anymore! Oh, I delivered the ballerina cake last night and they loved it. They paid me more that the price that I quoted them. I told them just to give me the original price but they said that I was underpricing my cakes and they paid me what they cake was worth to them. I love customers like this! AND, they ordered another cake!
post #10 of 18
Definately meringue powder next time.

I looked at your cake and it is cute as a button. I see why they keep coming back for more. I would like to know if you use some sort of lettering chart or do you just write that beautifully normally. Please share your secret?
post #11 of 18
Thread Starter 
I cheated on the writing. I have a wilton letter press that say Happy Birthday and just pressed that on the cake and iced over it. I printed the name out on my computer with a font that matched the Happy Birthday letters. I used a tootpick to try to put the name on the cake, then iced over it. My own handwriting is not so good.
post #12 of 18
Thread Starter 
I'm also gonna try the meringue powder next time. Will it change the flavor of the icing?
post #13 of 18
Thanks! But that is NOT cheating.....that is using your creativity, ingenuity and tools. I have tons of fonts I've printed out, of the alphabet, to help me.
post #14 of 18
No, I do not think meringue powder changes the taste....at least all my customers don't think so....they rave about the icing!
post #15 of 18
I tried making icing once without meringue powder, and it was a disaster. I will always use meringue powder. It doesn't change the taste of the icing at all. All that suger covers up any taste it might add.
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