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How do I make buttercream not crack? - Page 3

post #31 of 68
INDEBI CAN YOU HELP US?
Yes I am legal. Now move on and bake..
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Yes I am legal. Now move on and bake..
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post #32 of 68
yes i always think weather has some role in messing with both my buttercream and fondant.
so i going to try my next batch with crisco and see what happens.
i am soooo determined to fix this problem. hopefully we can help each other.
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
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Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
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post #33 of 68
We'll either figure it out or the weather will finally turn and we'll all be good again!
post #34 of 68
OP and nancyg..... can you please tell:

1) what shortening did you use?
2) what liquid did you use?
3) what kind of board was under your cake
4) was cake fridged at any point?
5) what kind of environment was cake in overnight when it cracked?

lets see if we can figure this out!

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #35 of 68
I use a sturdy cakeboard and add white vinegar to my buttercream and it does not crack. I have intentionally left the white vinegar out to see what happens and the icing will have cracks but when I add the white vinegar it doesn't crack.
post #36 of 68
lizzycakes & aundrea - The walmart shortening for me breaks down as:
total fat - 13g
saturated fat - 3g
trans fat - 3g
poly fat - 1.5 g
mono fat - 4.5 (And yes, I realize that only adds up to 12 g - just listing what they have on the container)

The Crisco breaks down as:
total fat - 12g
sat fat - 3g
trans fat - 0g
poly fat - 6
mono fat - 2.5 (which really totals 11.5 according my math, no?!?!)
post #37 of 68
I used Sugarshack's recipe for the first time today & I love it! I smoothed it with the foam roller like another cc'er suggested & it went on beautifully.
What is the recipe from Whimsical bakehouse called I didn't see it.
post #38 of 68
Try cutting back on your 10x sugar. Take out about 1/2 cup for every 2lb batch you make. The ratio of shortening to sugar is off.
post #39 of 68
Sugarshack, can I get your help too?!?! icon_smile.gif Maybe we can all find the common denominator here with more answers to your questions???

1) what shortening did you use? Walmart w/3g trans fat
2) what liquid did you use? Hot water with wedding bouquet
3) what kind of board was under your cake Cake drum on a masonite board - but the cracking happened before moving the cake much later the next day
4) was cake fridged at any point? No
5) what kind of environment was cake in overnight when it cracked? On my dining room table. It was cool with little to no humidity here in NY

Thank you!
post #40 of 68
I use Sugarshack's recipe for buttercream and also have occasional cracking in my cake . . . but it only happens sometimes.
post #41 of 68
This has happened to me once and at the time I was using 3 different kinds of cake with three different kinds of frosting, so I'm thinking if they all did it it must not be the frosting but something with the weather. I've never had it happen since. Really strange.
post #42 of 68
im soooo happy we are keeping this thread going.
so what can be the culprit?
the shortening? when i make another batch i will go with crisco and see what happens.
how many of you use hi-ratio shortening? does this ever happen when you use that? and what receipe do you use with hi-ratio?
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
Reply
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
Reply
post #43 of 68
When I had it happen I had only one of the three frosting that used Crisco. One was a straight butter cream and the other was a cream cheese frosting, but all three cracked.
post #44 of 68
Quote:
Originally Posted by MaryAnnPriest

Sugarshack, can I get your help too?!?! icon_smile.gif Maybe we can all find the common denominator here with more answers to your questions???

1) what shortening did you use? Walmart w/3g trans fat
2) what liquid did you use? Hot water with wedding bouquet
3) what kind of board was under your cake Cake drum on a masonite board - but the cracking happened before moving the cake much later the next day
4) was cake fridged at any point? No
5) what kind of environment was cake in overnight when it cracked? On my dining room table. It was cool with little to no humidity here in NY

Thank you!



Ok first things first. All shortening crusting BC will crack sometimes. It just the nature of the beast. I have not been able to avoid it in total, but very much limited to only occassionally. If the base board is flexing in any way, any icing will crack. If there is pressure from the tier above, it might crack. If you make the icing super stiff, it is more prone to cracking.

The water is a big factor for you. Water ,IMO, is not a good liquid for icing. It does not emulsify with the fats well, (especially if you are not using hi ratio shortening.) It evaporates off the surface of the icing, and can lead to spontaneous cracks and wrinkles. I suggest a liquid with fat, like milk, cream, or my powdered coffee creamer mixture. ( which I originally learned from Diane Simmons when I was having the same problems.)

HTH! thumbs_up.gif

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #45 of 68
Quote:
Originally Posted by cakegirl123

Try cutting back on your 10x sugar. Take out about 1/2 cup for every 2lb batch you make. The ratio of shortening to sugar is off.



I agree that adding more fat to your recipe will help with cracking.

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
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