I just recently used new buttercream recipe and it worked fine for a couple of cakes, but the last 2 cakes I made it falls off the cake! I am super irritated I am thinking I am going to just go back to the wilton or indydebbie BC. what would have caused this? I also have a hard time with my buttercream getting air pockets in it, even with indydebbie's recipe. Any help would be super!
Brandi

I use Sharon with Sugarshack's BC. It works like a charm every time.

The only time I've had that happen was when it was very humid. Of course in AZ where I am, that's a rarity. But I just happen to be decorating a cake with the buttercream I use all the time and it was storming outside. The buttercream was literally dripping from the piping bag with me even squeezing.

That's supposed to say "without me even squeezing". Of course it's going to come out if I'm squeezing the bag.... DUH!

I have had this problem in extreem heat and humidity.
First I always keep the tepm below 75, any higher and things can go wonky for me.
Best I have found to remedy the issue is avoiding icing with butter in the hotter months, instead using all shortning. When its real humid and hot I will sub a C of flour for a C of PS. I get the best airless icing when applying Sugarshacks method of how she makes her icing. (took me a few times to get it right though - had to play with ammounts to fill my mixer)

thank you ladies! It had rained a little bit when I was doing those cakes (I am in CO so pretty dry here) so it probably was due to it being a little more humid than usual. Of course I have 4 cakes do to in the next week and it has been raining all day and is supposed to rain tomorrow too. I think I will just not put as much liquid in the frosting and give Sugarshack's recipe another try. would that fix the problem? I am kind of nervous since 2 of the cakes are pretty big. They are for the kindergarteners graduation at my son's school!

what linda said. we're all just shooting in the dark unless we know what you're working with.

I made the same recipes last month as I made last night but this time I did not need to add the extra creamer b/c the humidity here is HIGH, I was suprised that a month would made such difference.

what's your sugar/fat ratio?

duh! sorry ladies. The recipe I tried out is from a friends mom who has been decorating cakes for 40 years. This is what she gave me:
1 c crisco
2 lbs of powdered sugar
1/2 c water (give or take)
1 tsp flavor
dash of salt

the first couple times I used it, it worked out fine, but the last 2 just didn't
;(

Indydebbie- I like your recipe but I just can't seem to get a frosting without air pockets! the woman did tell me I was mixing for too long, but even with just barely mixing it comes out with air pockets. I have been using a 4 1/2 quart KA. I just got my new professional 6 quart one yesterday

IMO, your recipe has a lot of liquid. The give or take is the clue. It is probably one of those recipes that needs to be adjusted for the weather. I have one like that from my MIL. She gave me the recipe and said when it's raining, add less liquid. I guess it's something we will learn to adjust at the right time like they did.

As for air pockets in the icing. Make a double batch so that your beater is covered and won't incorporate any more air. I have used hers where there is air pockets, but if you give the frosting a stir before you use it, most of them work out. And I have been able to smooth it fine too. I haven't used it in a while. I can't get enough of SMBC. But I did use it for a friend who wanted that kind of dressing. While it had the air pockets, it still went on smoothly and I was able to smooth it to a nice finish. I haven't posted a photo of it yet. I should do that sometime.

doesn't matter if I make a double batch. Still has bubbles and I can't get it to smooth. I hate it! I will try just stirring before use and see if that helps. I think I am going to make the frosting tomorrow since it is supposed to not rain tomorrow lol

ever tried a hi-ratio shortening frosting recipe???

So what kind of shortening are you using? How do you mix it? What order? I know Debi said it wasn't important, but others are getting better results using something besides the dump method.

Not trying to hijack this post but what is the Sugarshack recipe?

I have also been having problems with my buttercream!

Thread on how to mix, including pics: http://cakecentral.com/cake-decorating-ftopic-650745-0.html

You can't overmix this stuff. I would turn on the mixer and go outside for a smoke break or walk next door to the Dollar General to visit with those ladies and pick up a few things. I never worried about getting the icing above the beater. I also never judged the consistency on what it looked like in the bowl. Once it's Melvira'd, it's baby-butt smooth!

Running the mixer longer pulverizes the fat. You have GOT to make sure the fat is totally pulverized or the particles of fat cause air tunnels. See my explanation about fat particles in this thread: http://cakecentral.com/cake-decorating-ftopict-668549-hand.html+sand