I use a butter/shortening recipe for my buttercream that has always worked great for me but lately the buttercream has a coarse like texture to it, with lots of craters and holes and is difficult to smooth. It also sticks to the spatula. It also cracks when I lift it to pack it for delivery or whenever I move it...What am I doing wrong? Can anybody help me?
Check out this youtube video by Sharon (sugarshack) her bc is awesome, smooth, silky, air pocket free and I use half butter and half hi-ratio shortening instead of all hi-ratio.