Buttercream Cracking

Decorating By cjd Updated 5 Oct 2008 , 9:23pm by kakeladi

cjd Posted 5 Oct 2008 , 3:17am
post #1 of 5

I having a problem with my buttercream cracking and pitting. Am I mixing too long? Too much sugar? Help. Thank you!!!

4 replies
mrh2777 Posted 5 Oct 2008 , 3:55am
post #2 of 5

this happened to me too icon_sad.gif I read somewhere that you should try doubleing the thickness of the cakeboard (stacking two together, maybe three). I didnt try that, but what worked for me is a new buttercream recipe. I tried the Sugar Shake buttercream from Sharan Zambito. First of all, it spread perfectly, no airbubbles and absolutely no cracking. And I only used one cakeboard.

pattycakesc Posted 5 Oct 2008 , 4:17am
post #3 of 5

your buttercream will crack if your cake is not room temp

cjd Posted 5 Oct 2008 , 4:46pm
post #4 of 5

All is at room temperture and it has nothing to do with the boards. Any cake size cake will do this and I also have used cake drums too. I never had this problem until I had made really big batches. I have a new mixer that allows me to make batched 10 times the size.

kakeladi Posted 5 Oct 2008 , 9:23pm
post #5 of 5

O.k. I had that problem too when I got an old 30 qt(?) mixer. What you do is make the big batches, but when ready to use it put some in your 4 (or5or6) qt mixer and smooth it out.

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