does anyone know a special trick to help prevent buttercream from cracking. I think i read on here some were that you can add vinager to your recipe is this true and if so how much do i add.
thanks in advance.
There are a couple of things that cause that.
1 - you probably need a heavier/thicker/stronger board under the cake.
2 - your icing may need more fat so it's creamier. You don't want to thin it w/liquid but make it creamy. It could take as little as a couple of tablespoons or up to 1/2 cup.
thanks kakeladi, I don't think it was the bord because it was just a sheet cake and i had like four bords together. so maybe next time i will try adding a little more shortening.
Or sub out a little of your liquid for some corn syrup, it gives the buttercream some elasticity.