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Why does my buttercream crack? - Page 2

post #16 of 20
I'm sorry mcmahon, but I didn't measure. Probably about a 1/4 tsp. to a double batch.
post #17 of 20
I have never heard of using vinegar in frosting before. Interesting.
post #18 of 20

It may be a support problem but I never use cardboard.  I always use masonite boards covered with white contact paper.  They do not flex, so it would not be a support problem.  I still have cracks.  It makes sense that the icing needs to be more creamy.  Next time I'll try to vinegar and more crisco. 

post #19 of 20

Pulled my cake out of the fridge this morning after smoothing the buttercream to perfection last night.  It looked like a 90 year old woman.  So it that completely the board support or is the cold affecting it as well?  I can definitely get stronger boards and I might try to vinegar solution too, but want to make sure I'm not doing something wrong by refrigerating.  BTW - I do not cover it in the fridge.

post #20 of 20

You are NOT doing anything wrong by refrigerating a b'cream cake :)  The cold has nothing to do with what you experienced.  It definitely sounds like your base board is not strong enough.  You don't tell us what size the cake or what you have it on but that's my best guess.

Other possibilities:  Your icing is too thin and runny OR it is too stiff - needs to be creamier.  Try another icing recipe. This is a great one: http://cakecentral.com/a/2-icing

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