abcmommie Posted 16 Feb 2006 , 12:44pm
post #1 of

I am having an awful time with the icing on the sides of my cakes. It is like it slides down the side and I get a thick layer on the bottom and can almost see through the cake at the top. It looks fine when I put it on. I smooth with paper towel and then 5 minutes or so later it is thicker at the bottom. Also it is sometimes just wrinkly on the sides. I have the worst time doing a 4 in stacked but it also happens on just a regular single layer sheet cake. Help I am about to pull my hair out and give up.

9 replies
Price Posted 16 Feb 2006 , 12:47pm
post #2 of

Are you letting your cakes cool completely before putting the icing on? How thin is your icing?

arianne Posted 16 Feb 2006 , 1:01pm
post #3 of

I'm gonna agree with price. It sounds like the cakes might still be warm,or the icing could be too thin. Also, I find that if it is too hot in the room that you're working in the icing tends to get mushy quick, so it could look fine when you put it on, and then a couple of minutes later it can just melt/run. I've had that problem before, and i've also had icing that was too thick so don't fret it happens to everyone. If you're icing seems too thin, then either put a little less milk in it (you can always add more), or put a little less corn syrup (IF you use that to thin the icing to apply to the top and sides of the cake). OK enough rambling, sorry about that..

Calejo Posted 16 Feb 2006 , 1:19pm
post #4 of

I'd like to add that if your icing is too thin, you can add more powdered sugar to your current batch to thicken it right up!

HeatherMari Posted 16 Feb 2006 , 1:25pm
post #5 of

Do you add meringue powder to your icing? I know that is a stabilizer and is a very important ingredient. If your not using that, I would add some of that and see if it helps. Otherwise, I would agree with the previous posts.
HTH,
Heather

stephanie214 Posted 16 Feb 2006 , 1:37pm
post #6 of

Sounds like your icing is to thin, just add powdered sugar to thicken it and try that.

What recipe are you using?

abcmommie Posted 16 Feb 2006 , 11:27pm
post #7 of

I actually think my icing is on the thick side. I use 2 Cups crisco, 4 lbs powder sugar 1 cup water 3 teas of flavoring and 1 tables merg powder. My house is very very dry.

thyterrell Posted 16 Feb 2006 , 11:33pm
post #8 of

I think 1 cup of water is way too much. For my icing, I only use 4 TBS of water to begin with, and 3 tsp of flavorings - and that's 2 cups crisco and 2 lbs of powdered sugar. That will make my stiff consistency, that I make roses from. To thin it down, I add only a few TEASPOONs of water at a time, about 1 teaspoon per cup of icing for medium and 2 teaspoons per cup of icing for thin.

Cake_Princess Posted 16 Feb 2006 , 11:51pm
post #9 of
Quote:
Originally Posted by HeatherMari

Do you add meringue powder to your icing? I know that is a stabilizer and is a very important ingredient. If your not using that, I would add some of that and see if it helps. Otherwise, I would agree with the previous posts.
HTH,
Heather




Meringue power is actually not that important in traditional buttercream icing. I have made icings many times without it and the icing is fine.

Cake_Princess Posted 17 Feb 2006 , 12:24am
Quote:
Originally Posted by abcmommie

I actually think my icing is on the thick side. I use 2 Cups crisco, 4 lbs powder sugar 1 cup water 3 teas of flavoring and 1 tables merg powder. My house is very very dry.




Reducing your recipe to a single batch it's:

1 Cup Crisco
2 lbs Sugar
8 Tspn Water
1.5 t Flavor
1 T meringue powder

Wilton/50/50 icing rations:
1 Cup Crisco /.5 butter+.5 Crisco
1 lbs Sugar
2 T Water
1 tsp Flavoring
1 T meringue powder

So you are using twice the amount of sugar and 4 times the amount of water. Try adjusting your recipe and bring it in line with the Wilton or 50/50 amounts. That should give you about 3 cups of stiff icing.

To thin the icing to medium consistency, add three more teaspoons of water. (That's 1 teaspoon per cup of stiff icing)

To go to thin consistancy, add 2 Tablespoons of water to your stiff icing. (That's 2 teaspoons per cup of stiff icing).


Try this and let us know how it goes.

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