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Buttercream "too" crusted?

post #1 of 4
Thread Starter 

I doubt there's anything I can do about this, but I'm wondering what I did for next time.  I made a camo smash cake...it looked perfect last night.  But this morning, it seems very hard.  I wouldn't normally worry too much but since it's a smash cake, I want my little guy to really get into it, you know?  

 

I used Sharon Zambito's recipe, which is the one I usually use.  Man.  I hope it doesn't suck.  :-(

post #2 of 4

Add about 3 Tablespoons of Glycerin to your next batch of icing. I buy it by the gallon. If you don't have a wholesale source. You can order much cheaper through any pharmacy rather than Wilton.

post #3 of 4

Less sugar or more fat.  You can add corn syrup but it's really not necessary and adds to the sweetness.  I would reduce the sugar personally.

post #4 of 4
Thread Starter 

Awesome, thank you!!  I ended up making a new batch of icing and re-icing.  I would feel so horrible if it just crumbled into a big mess.  I am keeping my fingers crossed that I just messed up that batch of icing.  I will know next time!  

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