Hello All! I have a problem. I have been thinning my buttercream out with either water or a little extra milk. I have noticed that when I do this, my icing sweats. Is there anything else I can thin it out with so my icing won't sweat? Thanks a MILLION! - Kenya

Kenya,
I don't know if this will help or not, but I always use half and half or heavy cream to thin the buttercream out. It holds up better than water in my opinion.

I cant say I have ever had that problem as long as it wasnt in the fridge.... even when I was in Rhein Main Germany, never... ya know I had a neighbor there who did cakes from time to time and I think I remember her saying she used evaporated milk once for her cake and it was great.... of course I didnt know if she ever had a problem with the sweats.... hmmmm is the water you use room temp? like from a bottle of water? how about your butter/margarine? the sweats come to a cake when something is coming room temperature after being cold......

If you are icing your cakes after they have been frozen or in the fridge then this may be the cause of the sweating. If the cake is not back to room temp, then it holds moisture and you icing will sweat, slide and slump. If you have undercooked the cake it can also cause any of the above, in addition to salmonella. Which is a really cool name..but it really sucks to get..or give! I can see the humidity causing this also.