also, if we use the whimsical buttercream,,does it alter with coloring? I ask because butter itself does and wondered if it would with this..as it has butter in it?

Thanks!

Jenifer

May I throw an idea out there. The times I have had buttercream crack seems to be linked with the time I take to apply it. It seems if I keep messing with it I do not notice it starting to crust but I am sure it does. Would it not make sense if it is beginning to crust and you keep moving it around the dryed crusted icing may not be seen at the time but with continued drying would show small cracks? Just a thought? Hope some of the experts will give us their idea on this.

I probably shouldn't throw my 2 cents in because I'm so knew at this but could it have anything to do with how thick its put on?
I was thinking to myself that if it was on too thinly it would crack easier than a thicker covering of buttercream...just thinking out loud, lol!

so glad to be back in on this topic! been offline all weekend- had the stomach virus go through the family. what a great labor day weekend. hehe.
to answer sugarshack question- i used your receipe exactly. all the correct measurements. the only thing i dont use is hi-ratio shortening. would that make that much of a differnce where cracks would show up?
to get back to indydebi receipe- im thinking of trying the crisco again, i switched to walmart brand after reading so much about making sure the veg. shortening had trans fat. but sounds like from her she didnt even notice a difference when crisco took out trans fat.
im on a mission to get my buttercream to stay smooth and no more darn little cracks!!
and im happy to be back here.....now that everyone home is healthy!