SO WALMART WAS OUTTA THEIR SHORTENING THAT I'VE BEEN USING SINCE "THE CHANGE". I HATE THE NEW CRISCO. SO I GOT SOME WINN DIXIE SHORTENING, WHICH I'VE HAD SUCCESS WITH BEFORE. WELL THIS TIME MY ICING IS CRAP! WAY SOFT, NOT CRUSTING WELL. I JUST DISASSEMBLED A FINISHED TIERED CAKE TO SCRAPE THE SAGGY ICING OFF AND RECOVER IT. NOW I'M WAITING FOR A CRUST AND NOT GETTING MUCH OF ONE. ANY IDEAS ON A WAY TO STABELIZE IT. (THE ICING I MEAN) I'VE USED LESS SHORTENING AND LIQUID, BUT NOT HELPING THIS TIME!!!

......please......

You might could try adding some Meringue to the icing... maybe that will work? I'm fairly new to caking too, but I think that might help it crust. I totally can't stand the new Crisco either (for the exact same reason). Others suggested that instead of using all water, that you use some milk to give the icing some "fat". Hopefully someone else with expertise will chime in soon. Good Luck!

Nic does it need to be thicker or is it just falling off? I know you are more seasoned at this then me...but did you put a crumb coat on to adhere the thicker icing?

Thanks you two for the advice! I already use milk so....
I may try some meringue powder. Christi, I've never been a crumb coater. It seems like the icing is just really soft. Almost like it's melting. I just threw out a bunch I had made (AHHHHH! I HATE THROWING IT OUT CUZ I HATE MAKING IT!) and it seems to be a bit stiffer. I just opened a new bottle of butter flavoring. Wonder if the old stuff had turned a bit or something. It tastes okay though. OH well I'm hoping.....

I knew it would work out for ya!!! It always does doesn't it? !!!

I've had good luck with adding a tablespoon or two of corn starch to an all butter buttercream icing recipe to stablize it.

There is a recipe on here somewhere to get the icing to behave with the new crisco. I just don't know where. I'm sure it's in the recipes!

If I still lived in NOLA I'd come help ya' out!

Thanks dodi! I'm sure you'd be GREAT help. Why don't you come on back. Just so you can be my cake buddy!!! lol haha!! The new batch seems to be behaving better. whew! Sometimes I guess you just gotta start over.

If we get to come back for a visit I'll holler at you!

I can't remember who, but they add some of the powdered Whipped Topping to their recipe. It apparently adds back in the fats that are needed to keep the icing from sliding down/off the cake. There was a thread I read it in the other day.

Maybe add 1 or 2 tsp to your buttercream recipe? I think that's what was added.

HTH