So i was wondering if there's anything that can stop my buttercream hardening at all/so quick as i'm trying to cover a cake in buttercream then cover in rolled out marzipan but the buttercream is just setting really hard almost straight away and when the marzipan goes on it just looks all lumpy.

Any help would be brilliant thanks in advance :)


(Also for the buttercream i use unsalted butter & Icing sugar)

What kind of buttercream did you use? There are non-crusting buttercream recipes on here :)

Without knowing exactly what ratios of sugar to fat you are using, it's difficult to help.  Can you post the exact recipe?  It sounds like you need to add more fat or liquid to your recipe.

       250g butter, softened

       1 teaspoon vanilla extract

         600g icing sugar

        2 tablespoons milk

I usually omit the vanilla as my local shops only have the chemically tasting stuff but thanks for the speedy replies :)

Yeah if it's crusting fast then add more butter or liquid.  I use heavy cream in my recipe.

Sorry for the questions but what is heavy cream?
I live in the UK im thinking it might be double cream but thought it would be better to ask

(& thank you ill try more liquid)

Yep you can use double cream!  I actually warm my cream in the microwave before I use it.  If you use it cold it will curdle the buttercream.

Thank you so much :) im going to give it another go today! thanks again