I use Indydebi's BC recipe. Love it, btw! I used to make it using Crisco and Walmart PS. Recently switched to hi ratio shortening and C&H PS...love the taste and mouth feel using these. However....
ever since I switched my icing will not smooth out nearly as nicely. I have to literally work and work and work...I feel as though I'm fighting a real battle. Then, there are still crater like spots in the icing that I just cannot get filled in and smoothed nicely. I used to get my cakes almost perfectly smooth and now I'm not achieving that pristine look. Any ideas? Any advice? Oh....and I also started adding a tsp of white vinegar to prevent any cracking...could that be the problem?
*scratching head and wondering what the heck*
I want to add....it's almost like it's too "sticky" now...takes much longer to crust...and then is very difficult to smooth.
If you were always getting cracks then you need to increase the shortening some rather than useing vinegar.
No, I never had cracking before...I just read on here that adding vinegar would prevent cracking, so I started adding it. I will delete the vinegar...as it is not really needed anyway.