Hello everyone! I seem to be having a problem with my buttercream cracking within 24 hours of the cake being frosted. I'm so afraid that the frosting will fall off from all of the cracks. I've been using Sugarshack's buttercream recipe for the past year and haven't had this problem until recently. Does anyone have any suggestions on how to correct this? Thanks.
I don't use that recipe but maybe more moisture or shortening...
Did you change PS? If not, I had that same problem, mainly with weather and temperature changes it seemed like. I had one that cracked major. I added more of the creamer. Took a little longer to crust over but when it did, I finally was able to smooth it out. I modified Sugarshack's amount a little as she is in a more humid climate. I also found that the consistency changes from one single day to the next. Hope this helps.
add just 2 drops of vinegar to it and there will be no cracking and it will not change the flavor either. HTH
What kind of vinegar should I use?
regular vinegar that you get at walmart.
I'll try it! Thanks for the tip.
your welcome! be sure to have a good support base under your cakes too! Good luck
Do you mean literally 2 drops of vinegar, or is there an exact measurement (1/8 tsp, etc.....) ? I haven't tried the vinegar solution. I have two sheet cakes for a baby shower, and I would like to try it. I don't want to add too much vinegar. Thanks!
Are you frosting your cake while still frozen solid ?
Sometimes if the cake hasn't thawed just a bit before frosting it will start to thaw under the layer of frosting and tend to relax just a bit, causing your frosting to crack. Try letting your cakes thaw just a bit before hand. Also if your base is not solid your cake will tend to move and can cause it to crack too.
My cakes are always thawed completely before being frosted and I always use cake drums for a base for all my cakes. As Bev55 said 2 drops would be what measurement?
if i have a really naked cake i will add 2-3 tsp of the vinegar to my 5 quart recipe.
i have had more side cracking lately ( spontaneous, not from movement) than in the past.
I blame the PS , cuz I blame everything I don't understand on the PS. LOL. It doesnt seem the same down here since Katrina hit. ( the PS)
add more fat too, that might help.
PS or PMS, which is what I blame everything on (sorry I just couldn't resist!) How rude of me! Sorry, but I never heard of adding white vinegar....what does that do? And wold that only apply to shortening based BC's?
Which vinegar? Here in the south, we have apple cider vinegar and white vinegar.
What does the vinager do to stop cracking?
have no idea how it helps.
i find that it does help the spontaneous cracking but not stress cracks from stacking or the delivery ride. (Hate those damn things! ARGH!)
I am so glad I came across this thread! I've been using sugarshack's recipe for a couple years now, and I've always wondered what I could do to help those little things!
Thanks for the tip!!
I do the exact same thing every cake and I make, and some wedding cakes will get side cracks during the drive and some will not get a single one, even on a bumpy ride. Go figure.
I blame the PS, cuz that is what I do.
I use 1 tsp of lemon Juice. Works like a charm.