Help, Buttercream Icing Is To Dry

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

 Babens  Cake Central Cake Decorator Profile
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  Cake Central Cake Decorator Profile
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  Cake Central Cake Decorator Profile
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  Cake Central Cake Decorator Profile
sugarshack Posted 11 May 2008 , 4:14pm
post #4 of 4

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

HTH

Quote by @%username% on %date%

%body%