This afternoon I am trying to make a cake using Sugarshack's buttercream, and for the life of me, it isn't crusting. I am having to stick it in the fridge for 30-40 minutes between steps. What's wrong? It is humid here today.

Thanks!

I have never used Sugarshacks recipe, butwhat kind of shortening are you using? I know one time I didnt realize it and my shortening had zero trans fat in it! It took forever to get that baby to crust, little bit at a time. Good Luck, check your side label!

Most likely it is the humidity.
When I use that b'cream I *never* stick it in the frig to harden up. Always leave at room temp.

Uh oh. OK. I stuck them in the fridge again, but I will go get them out right now.

I'm such a BC novice, but desperately want to figure it out.

could be:

1) too humid

2) too thin ( too much liquid)

3) too much shortening to PS ratio

4) zero trans fat shortening

if u post excalty what u made i can take a look at it for you.

Thanks Sharon! I looked at it this morning, and touched the top, and it left an imprint from my fingers. Yesterday when I was making it, it didn't look smooth, but gritty. I'll go take a pic....

Here you go. Also, it wasn't the 0 trans fat stuff. And sorry about the hideous color. You can see on the top where my fingers touched it. Should I scrape it off and start over?

I'd say it's the amount of dye you put in it. That much color can do weird things.

Leahs-it was already gritty before the dye, it didn't look right from the get go....

sometimes i gat a bad batch of PS that will cause grittiness, but does not affect crusting. Please write down excalty the recipe you used and I will see if I can figure it out.

Hi Sharon-

I used the one that is here on your site that is Sugarshack's Buttercream.

5 generous cups of hi ratio shortening 5 pounds powdered sugar
flavorings to taste
hot liquid

I'm thinking I added too much liquid in the end. I think I used almost all the coffee creamer mixutre...oops! Also, when I was stirring it up, the BC felt hot to the touch. That's when I started noticing the problems, like it was almost separating. I tried to cool it off, but it never got back to normal.

I think for tomorrow I'm going to use fondant, but try again later in the week.

Could it be that it is to thin? Maybe add a little bit of sugar and see what happens.