I like to use this recipe for my cakes but it never seems to dry enough to do the parchment paper trick. I tried the hot water and spatula trick also and still had problems. Does anyone else have problems smoothing there cakes with this recipe?

When I used this recipe it never crusted well. I switched from that to wilton class BC recipe. That works well. I posted the recipe on an earlier topic. Let me know if you would like it and Ill send it to you. MC

Thanks MovieChick, I do use the class buttercream for my classes but I like the taste of the one with butter. If there is another recipe out there better than the Wilton class buttercream that you can get to smooth out nice can you please post it???

Oh ok I use that one all the time for class and my orders. I have learned to put just a little bit more clear butter flavor and it takes the flavor real butter. It smooths just fine for me. I normally put just a bit more sugar that it calls for. If I hear of another I will post it for you. MC

Do you add meringue powder? Try adding another tbsp. and see if that helps. Mine crusts pretty well. You may have to adjust the meringue/liquids depending on your humidity.

I'm with Ironbaker. It's the meringue powder that makes the BC crust. I also add a touch more when using the 1/2 and 1/2 recipe.

I make mine 1/2-1/2 with no meringue usually... it seems to get a really, really light crust to it after a long while.

I have been practicing like crazy because smoothing is a big problem for me.. and I am starting to be successful with misting hot water on the cake and using a small spatula to smooth VERY gently. It glides right over the icing.

Don't know if I will be it "papertowel" smooth. LOL But it is worth it for the taste. and I know my fat/sugar ratio is off because I never use as much sugar as the recipes I have tried.. t hey are always too sweet.

Good luck!!

Scoobam - Have you tried running your spatula under hot water? I do that when smoothing and always get it glass smooth. Just run your metal spatula under HOT tap water- towel dry immediately and run your spatula over the icing. The heat smooths it great and you don't have to worry about the water ruining your icing consistency.

Just wanted to say that I added some salt to my last batch of BC (1/2 butter, 1/2 shortnening) as was recommended by others on this site to help cut the "sweetness" factor. It really works!

Thalia

Thanks BJ!!! I did try it last time and wasn't as lucky. But I didn't towel dry first! DOH!!

I am going to try that nex time!! THANKS!!

I sure wish the salt worked for me... seems to be everyone's solution for sweetness... for some reason whenever I add even a pinch of salt... all it does is make it salty and too sweet. LOL I think I have overly sensitive taste buds. LOL

BJ.. where in CT are you?? We just moved out of CT this year.

Instead of adding salt I used salted butter and that cuts down on the sweetness for me. I've also noticed that the more moisture/heat in the air the longer it takes to crust which is why I always have the a.c. on and freeze everyone in the house. After about 15/20 minutes it's crusted enough for me to use the paper towel method (I tried the hot water/spatula one and didn't work as well for me).

I add 1/2 tsp of salt and 2 tbspn's of flour to my icing to cut the sweetness. Isn't it silly we're trying to take the sweetness out of icing made of nearly all sugar (isn't that the point? ) but anything is better than nothing. Good luck.

Scoobam - I pm'd you on CT where'a'bouts.