Help, Buttercream Icing Is To Dry

Decorating By Babens Updated 11 May 2008 , 4:14pm by sugarshack

Babens Posted 11 May 2008 , 1:07am
post #1 of 4

Hi, I'm making a cake for a b-day tomorrow. I now know I applied my crumb coat to thick, I am going to try to scrape off as much as I can (of the crumb coat) it smoothed out real nice but I have cracks, not really cracks looks like wrinkles, someone on another site suggested my buttercream is too dry, I made it yesterday and kept in airtight in the fridge, can I add more liquid to it at this stage? I made a recipe w/ 1/2 crisco 1/2 pre-creamed shortening, hvy crm, 1/2 & 1/2 & flavoring. Thank you for your help in advance!

3 replies
indydebi Posted 11 May 2008 , 1:51am
post #2 of 4

As long as the icing hasn't crusted to the point that you have little hard particles in the icing (wont' go thru an icing tip).

JanH Posted 11 May 2008 , 4:52am
post #3 of 4

For previous thread on crumb coat, please see:

http://forum.cakecentral.com/cake-decorating-ftopict-586531-.html

HTH

sugarshack Posted 11 May 2008 , 4:14pm
post #4 of 4

if its too dry you prob need more fat, not just liquid.

HTH

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