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cracked buttercream

post #1 of 9
Thread Starter 
I made a cute simple sesame street cake at night and in the morning the buttercream was saggy and had some cracks. Do you think I was short on the powdered sugar
post #2 of 9

what recipe did you use?

post #3 of 9

Hi,

 

I use ButterCream at least weekly but have never had this happen but I

 

1.use everything room temp

2. whip it at high speeds usually at least 5 sometimes 8 or 9 to really add the air in.

post #4 of 9
Thread Starter 

I use half butter, half shortening, salt ,merengue powder, flavoring, and 4 cups of powder sugar

post #5 of 9
Thread Starter 

yes I use everything room temperature... don't know what happened... maybe I'm not using the right recipe.

post #6 of 9

Not being nit picky, but I would need to know the measurements of what you used.  The ratio of fat-sugar could make a difference.

post #7 of 9
I was thinking the same as indydebi, the fat/sugar ratio could be the cause. I know if I don't have enough fat (or too much sugar depending on how you look at it) my buttercream will crack once the cake has been iced.
"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #8 of 9
Thread Starter 

indydebi: I use 1 stick of butter and 1/2 c of shortening.... pinch of salt, a tablespoon of merengue powder, vanilla or butter flavoring, little water until I get the consistency I want and 4 cups of sifted powdered sugar.

Thanks!

post #9 of 9

My recipe is a ratio of 1 cup shortening for every pound (roughly 4 cups) powdered sugar.

"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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