Buttercream Too Crusty

Decorating By drgaddy Updated 15 Feb 2009 , 10:46pm by Frankyola

drgaddy Posted 13 Feb 2009 , 8:15am
post #1 of 12

My buttercream just looks too dry. Is there anything I can do? I made chocolate buttercream and it looks "too" crusty. Every time I pick the cake up, it gets "creases" which are very visible. Is there a way to fix it? How to prevent it? It never happened before... Thanks!

11 replies
Galler Posted 13 Feb 2009 , 8:40am
post #2 of 12

I have this problem too...bump

brincess_b Posted 13 Feb 2009 , 3:05pm
post #3 of 12

if its cracking when you move it on the board, a stronger/ thicker board should help.
crusting is all about the ratio of ingrediants, but i can never remember how it goes. if u search teh forums im sure its in there, unless someone else gets back to you!
xx

kakeladi Posted 13 Feb 2009 , 3:21pm
post #4 of 12

Add more fat to the icing. Yes, adding choco - especially if you used dry cocoa - will cause what you describe.
Also make sure your boards are strong enough. Sometimes you have to dbl or even triple them.

drgaddy Posted 13 Feb 2009 , 4:01pm
post #5 of 12

Thank you for your replies. I guess this cake is a bust... icon_cry.gif

kakeladi Posted 13 Feb 2009 , 4:59pm
post #6 of 12

.......guess this cake is a bust...

No noicon_smile.gif Scrape off the icing and add some more fat to it(Crisco, butter or whatever you usually use).
You *might* need to add a bit of liquid also.

Also, I would put another board under what you already have used.

ddaigle Posted 13 Feb 2009 , 5:02pm
post #7 of 12

Also...2 drops of white vinegar. I did that for the first time, in addition to using a more sturdier cake board...and no more dry cracks or elephant skin!

rockysmommy Posted 13 Feb 2009 , 5:09pm
post #8 of 12
Quote:
Originally Posted by ddaigle

Also...2 drops of white vinegar. I did that for the first time, in addition to using a more sturdier cake board...and no more dry cracks or elephant skin!




I had heard about this...but was concerned about the taste of the vinegar...can you taste it?

ddaigle Posted 13 Feb 2009 , 10:02pm
post #9 of 12

Rockysmom....you cannot taste it. I don't know how it all works...because vinegar makes my eyes water it is so strong.....but I only put in a couple drops. I think surgarshack uses more in her 5qt batch. I remember reading a thread about it.

Getus Posted 13 Feb 2009 , 10:26pm
post #10 of 12

I use about a teaspoon of white vinegar to each batch of my BC. I use Indydebi's recipe, and just add the vinegar to it. Never have even tasted a hint of the vinegar. Works like a charm. thumbs_up.gif

rockysmommy Posted 15 Feb 2009 , 7:08pm
post #11 of 12
Quote:
Originally Posted by ddaigle

Rockysmom....you cannot taste it. I don't know how it all works...because vinegar makes my eyes water it is so strong.....but I only put in a couple drops. I think surgarshack uses more in her 5qt batch. I remember reading a thread about it.




Thanks...I will give it a try. thumbs_up.gif

Frankyola Posted 15 Feb 2009 , 10:46pm
post #12 of 12

Hi I have a ???? so you guys add the vinegar and you do not have dry BC, but does the BC crust? I always use the viva method to smooth so I wonder if it does crust.

Thank You so much in advance thumbs_up.gif

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