What's Wrong With My Rolled Buttercream?

Decorating By ShopGrl1128 Updated 12 Apr 2008 , 10:52pm by Tellis12

ShopGrl1128 Posted 12 Apr 2008 , 5:17am
post #1 of 5

I made my first batch of rolled BC yesterday following the recipe that has been posted around here lately.
It's looking really weird and broken...I tried to roll a little and it fall apart.

Am I missing something?
I was planning to use tomorrow for a cake, but I guess I need a plan B now.
LL
LL

4 replies
Ursula40 Posted 12 Apr 2008 , 8:27am
post #2 of 5

Yep I'd like to find out too, that's what mine looked like too

PJ37 Posted 12 Apr 2008 , 10:23am
post #3 of 5

When mixing it, only add enough sugar to make it pliable (sometimes it doesn't require the amount stated). As for now, perhaps if you add a bit more liquid and knead thoroughly again, it may save the batch.

ShopGrl1128 Posted 12 Apr 2008 , 6:01pm
post #4 of 5

I'll try that, thank you PJ37.

Tellis12 Posted 12 Apr 2008 , 10:52pm
post #5 of 5

I agree with PJ37. Whenever I have things that look dry and cracked, it's usually because I've added too much sugar. With the RBC, you might try adding some more corn syrup. That might work better than liquid.

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