klkhoneycutt Posted 28 Oct 2005 , 8:31pm
post #1 of

I just tried makeing my halloween cake one I plan on entering in the contest but I think I did something wrong I made home made buttercream iceing for the first time here in misssouri anyways when I was putting it on my cake it was doing a melting kind of thing nothing wanted to hold its form ...Any Ideas of where I could have gone wrong?
Lisa icon_sad.gif

23 replies
jekizer Posted 28 Oct 2005 , 8:35pm
post #2 of

Is your cake completely cool? It sounds like your buttercream is getting to warm.

klkhoneycutt Posted 28 Oct 2005 , 8:54pm
post #3 of

Yeah I cooled it over night well from 2 am on !! lol thats what i thought to but I put it in the fridge for a few min and bring it back out but with in 5 to 10 min it seems to melt .. could the humidity here cause this? its 34% humididty here..
Lisa

mamafrogcakes Posted 28 Oct 2005 , 9:04pm
post #4 of

No offense but 34% humidity?? Try being in the south! What did you put in it?? Even with high humidity, a BC won't just "melt".

Lisa Posted 28 Oct 2005 , 9:14pm
post #5 of

That's the truth...TN summers are awful on BC. Sounds like a recipe issue since the cake was cooled. Maybe too much thinning liquid?

Cake_Princess Posted 28 Oct 2005 , 9:36pm
post #6 of

I did have a problem this summer with my buttercream just sliding off the sides of The cake. It would appear to be set then all of a sudden it would start flowing from below. LOL It was like a lava flow where the surface is hard and it just flows below... It seemed as if the Crisco was just leaching out.

To be honest, I have not quite figured it out... I added more powdered sugar and I changed the batch of Crisco I was using and it worked.

Daniela Posted 28 Oct 2005 , 9:39pm
post #7 of

Is the buttercream made of butter or shortening??

alimonkey Posted 28 Oct 2005 , 9:43pm
post #8 of

If you used butter the water content of the butter was probably to blame. The cheaper butters generally have more water in them, European style butters have less water, more butterfat. If it's your first time trying real butter or a different brand of butter, don't add your liquid until the very end because you may not need it.

klkhoneycutt Posted 28 Oct 2005 , 10:14pm
post #9 of

it was 1/2 cup crisco the butter flavored one
1/2 cup butter i used land of lakes
1 teaspoon clear vanilla
4 cups powdered sugar used C&H
2 tablespoons milk

and I have lived in AZ my whole life so I have never delt with humidity with cooking I know you r suppose to change ingredents depending on the humidity but as for that Im clueless.. icon_redface.gif
Lisa

alimonkey Posted 28 Oct 2005 , 10:35pm

Just add your liquid at the end, *as needed* and you should be OK. Just add more powdered sugar until you get the right consistency.

DiH Posted 28 Oct 2005 , 10:46pm

I've always heard that you're not supposed to use the butter flavored Crisco. Could this be why?

mamafrogcakes Posted 28 Oct 2005 , 10:55pm

I got a funky batch of BC with butter flavored crisco too. Don't know if that's it or not!?

Lisa Posted 29 Oct 2005 , 1:25am
Quote:
Originally Posted by klkhoneycutt

it was 1/2 cup crisco the butter flavored one
1/2 cup butter i used land of lakes
1 teaspoon clear vanilla
4 cups powdered sugar used C&H
2 tablespoons milk

and I have lived in AZ my whole life so I have never delt with humidity with cooking I know you r suppose to change ingredents depending on the humidity but as for that Im clueless.. icon_redface.gif
Lisa




The recipe sounds fine but when you say cooking...did you cook anything? Or was that just a general term?

SquirrellyCakes Posted 29 Oct 2005 , 2:05am

There is a higher moisture content in the butter flavoured Crisco. Also, for some people, that have really warm hands, using 5 cups of powdered sugar instead of 4 is the way to go.
And as Lisa says, did you heat your butter or cook your icing? You do not do this with this kind of icing.
Hugs Squirrelly

aliciaL_77 Posted 29 Oct 2005 , 2:10am

I use the butter flavored crisco, but I always add liquid as needed too.. never follow the amount they state.. Most of it is eyeballed when I make it actually.. is that a bad thing? LOL

charlieinMO Posted 29 Oct 2005 , 2:53am

klk, I'm from Missouri too and have never had this problem even in the summer, but.... I have never used the butter flavored Crisco either. Like was mentioned, maybe decrease the liked. Good luck and let us know how it works for you!

MrsMissey Posted 29 Oct 2005 , 2:07pm

Sorry I can't come up wioth any other reasons for what happened, that haven't already been mentioned. But in defense of Butter Flavored Crisco....I use that in my chocolate buttercream, always, with great results!

SquirrellyCakes Posted 29 Oct 2005 , 4:54pm
Quote:
Originally Posted by MrsMissey

Sorry I can't come up wioth any other reasons for what happened, that haven't already been mentioned. But in defense of Butter Flavored Crisco....I use that in my chocolate buttercream, always, with great results!



Curious, but do you use cocoa in your chocolate buttercream? Because if you do, then generally adding cocoa means you need to make a substantial increase in liquid. Perhaps the butter-flavoured Crisco, because it has a higher moisture content, takes care of this little issue, just fine.
Hugs Squirrelly

MrsMissey Posted 29 Oct 2005 , 5:46pm

..yes, I use powdered cocoa!

SquirrellyCakes Posted 29 Oct 2005 , 6:12pm

Good to know!
Hugs Squirrelly

mamafrogcakes Posted 29 Oct 2005 , 6:28pm

Ah, Squirrelly solves another mystery! icon_twisted.gif

TickledPink Posted 29 Oct 2005 , 6:55pm

In a cake class there was someone who had that problem and it seemed that her icing was too "wet" and had too much moisture in it. I would continue to add more sugar to stiffen it back up.

MrsMissey Posted 29 Oct 2005 , 7:03pm
Quote:
Originally Posted by SquirrellyCakes

Quote:
Originally Posted by MrsMissey

Sorry I can't come up wioth any other reasons for what happened, that haven't already been mentioned. But in defense of Butter Flavored Crisco....I use that in my chocolate buttercream, always, with great results!


Curious, but do you use cocoa in your chocolate buttercream? Because if you do, then generally adding cocoa means you need to make a substantial increase in liquid. Perhaps the butter-flavoured Crisco, because it has a higher moisture content, takes care of this little issue, just fine.
Hugs Squirrelly




....I also add additional water too!

lightofapollo Posted 31 Oct 2005 , 4:15am

A similar problem of mine was fixed when I paid extra attention to the measuring spoon. I never thought about the water "humping" or "mounding"over the spoon. That was getting too much liquid into the mix and causing the icing to "melt" off the cake.

I've learned to do slightly less than level, then add a little more after everything is mixed.

Another potential problem is the powdered sugar maker. Different manufacturers/plants put different amounts of cornstarch in the sugar. Maybe the new boxes have less corn starch than in your old town.

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