I am making a wedding cake for a friend in May. I am a baker, not a cake decorator. I've made the cakes and all is well with that. However, I did a test run with a crusting buttercream and it was like icing a cake with sand!
I'm not getting paid to do this cake, but it still needs to be wonderful!
What have I done wrong?
Hmmm....can you post the recipe you used??
Yeah...it shouldn't be like that. Try using Sweetex for your base...or a combo of Sweetex and butter. Make sure you use the finest powdered sugar you can and beat it on medium for about 5 minutes. I've had that happen to me and I can't remember what I did wrong. I only use sweetex now and it's MUCH better.
Yeah, post the recipe....lots of reasons that can happen. But they're all very fixable!!
As the others said, we can help if you post the recipe & method you use.
There are 3 or 4 *really good* icing recipes on this site for you to try.
Crisco, 10x, hot water, vanilla. I think the proportions were something like 1 1/2 c. crisco, 2 lbs. 10x and a 1/3 c hot water. And I added salt to cut the sweetness. No butter.
I was advised not to use butter.
I had this happen once when i used store brand 10x that was Beet sugar and not Cane sugar.
For my buttercream recipe I used
1 cup shortening (crisco)
1 cup butter
8 cups powdered sugar
(mix all of the above together, but slowly add the sugar one cup and a time)
and once all the sugar is mixed in and the icing seems very very dry add 4 tbls of milk, one at a time until its all in...
I love this recipe I used it all the time and have never had a problem with it !
Hope that helps