I use the Wilton buttercream (shortening w/transfat, water, vanilla) and it used to be so pretty and fluffy when I would make it. Now, for some reason, I can't get it to turn out pretty anymore. I use the same recipe, but it is very flat and cracks on the edges. What would be causing this???

It makes my cakes so unattractive!

Help!!

My Wilton instructor warned us to not mix for too long and also to make sure you have plenty of water in the frosting. I make my almost running to cover the cake. It sets up really nice.

Hope this helps.

If done right, mixing it for up to 10 minutes is helpful to get a super smooth icing
Too much water will make an icing that will not hold decorations - like the shell - if it's too thin it will 'melt' onto a unrecognized blob

Get SugarEd video. Search for SugarShack's icing recipe. You can't go wrong with it!

To OP: if it is cracking you need more fat (shortening &/or butter). Sometimes as little as another tablespoon or two..... you are just going to have to play around with it. Are you *sure!* the Crisco you are using has transfat in it? If it is Crisco most likely it does not and that will contribute to your problem.

www.sugaredproductions.com Perfecting the art of Butter Cream DVD. It will be the best money you have spent!

Thanks for everyone's help. I use the "Great Value" brand from WalMart in my buttercream. I used to use "Crisco" a long time ago but found out that's why my icing wouldn't stay on the cake, it would just fall off.

I've bought SugarShack's videos but we don't have anywhere around where I live that sells Hi Ratio shortening, so I would have to order it and I've not gotten that far yet.

Thanks again for all the help and if anybody has anymore ideas I'd love to hear them.

Ok...I think it's time to order HiRatio!!! I just got out a new tub of my "GV" shortening and I noticed it looked different and was very strong smelling. I thought it might be out of date, I looked and it had a year left. I looked at the ingredients and to my horror...NO TRANS FAT!!!!

I just bought and went through several tubs last week they had trans fat, I stocked up on new for this week and no trans fat! I hope my cakes turn out ok for this weekend until I can get some ordered.