How Do I Prevent My Buttercream From Cracking?

Decorating By rfeagin Updated 13 Oct 2009 , 8:52pm by kathy164

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rfeagin Posted 13 Oct 2009 , 5:16pm
post #1 of 15

My buttercream cracks after crusting on the cake. It cracks without moving the cake. I am using high-ratio shortening in my recipe. How do I get a smooth finish without the cracks?

14 replies
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cakebaker1957 Posted 13 Oct 2009 , 5:28pm
post #2 of 15

If you move it a lot it will crack, so i try to put it on a really thick board Also i have read on here to add vineager to the icing mixture while mixing it up , I have never tried that though . Dont know if this is much help or not icon_rolleyes.gif

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Kerry_Kake Posted 13 Oct 2009 , 5:28pm
post #3 of 15

I wouldn't think this would happen with the hi-ratio shortening icon_rolleyes.gif
But I just got very good advice about this same matter from Edna. Although I don't use hi-ratio. She told me to put about a tsp. of vinegar into my buttercream recipe and it should help. I haven't had the chance to try it since I got her advice. But I'm sure it will work!
Give it a try, Edna knows her stuff!!! thumbs_up.gif

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ally38562 Posted 13 Oct 2009 , 5:39pm
post #4 of 15

I use Sams but-r-creme and it cracks on me. Last cake I added milk, still cracked. The cake before I added white vinegar, still cracked.

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butterfly831915 Posted 13 Oct 2009 , 5:39pm
post #5 of 15

what type of vinager should I use? I have heard this tip before but didn't know what type to use. Does it change the taste at all?

}i{

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prterrell Posted 13 Oct 2009 , 5:50pm
post #6 of 15

Are you frosting the cake while it is cold (i.e. from the freezer or fridge)? The cake will expand as it comes to room temperature which will cause the icing to crack.

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ally38562 Posted 13 Oct 2009 , 6:03pm
post #7 of 15

No, its room temp when I ice it. A better word for what mine is doing would be "wrinkling". I ice it as smooth as I can. Then I use a hot, dry knife to get it smoother. Then I use Viva and/or copy paper and thats when it cracks/wrinkles. It's like it crusts too fast! lol

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Jeff_Arnett Posted 13 Oct 2009 , 6:22pm
post #8 of 15
Quote:
Originally Posted by ally38562

No, its room temp when I ice it. A better word for what mine is doing would be "wrinkling". I ice it as smooth as I can. Then I use a hot, dry knife to get it smoother. Then I use Viva and/or copy paper and thats when it cracks/wrinkles. It's like it crusts too fast! lol


What is you ricing recipe? It might be that there is too little shortening in the recipe.

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lexi55033 Posted 13 Oct 2009 , 6:23pm
post #9 of 15

I have this happen with chocolate buttercream all the time and it is sooo frustrating! I would love to hear a good solution to this also. I don't really seem to have the problem with vanilla buttercream though. You're right, it's almost like it crusts too fast and too hard.

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ally38562 Posted 13 Oct 2009 , 7:17pm
post #10 of 15

I'm using Sams but-r-creme

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manahigh Posted 13 Oct 2009 , 7:53pm
post #11 of 15

It happened to me once on a sheet cake. I thought it was because I pressed too hard on the crusted surface and it caused it to shift on the soft icing below, causing a wrinkled effect. I have given up on the viva method for now. The last cakes I did I used the upside down method and it worked pretty well. Just need more practice to get even better.

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kathy164 Posted 13 Oct 2009 , 8:08pm
post #12 of 15

HI, can you explain the upside down method>? I have not heard that. would love to keep the buttercream from cracking!
Kathy

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Kerry_Kake Posted 13 Oct 2009 , 8:11pm
post #13 of 15
Quote:
Originally Posted by kathy164

HI, can you explain the upside down method>? I have not heard that. would love to keep the buttercream from cracking!
Kathy




Here is the link to part one on this method on Youtube. Follow her to part 2.

http://www.youtube.com/watch?v=2UOA_WtKaOY&feature=related

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tonedna Posted 13 Oct 2009 , 8:33pm
post #14 of 15

A board that is not strong will make a cake crack. But if you have a strong board, try adding a bit of vinegar to the recipe. White vinegar. I wonder if humidity is affecting you.
Edna icon_smile.gif

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kathy164 Posted 13 Oct 2009 , 8:52pm
post #15 of 15

WOW!! Thank you. I love this method. Gotta go practice this.
Kathy

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