I'm hoping you can help me with this icing problem. I use Indydeb's crusting buttercream recipe and I am having trouble with it cracking. I've tried making it softer and that didn't help. Then I tried making it stiffer but it was harder to get smooth and still cracked. It looks fine at first but it develops these cracks after it sits for a few hours. Anyone else run across this problem or have an idea what would stop it from happening?
A lot of American crusting buttercreams do this. Try adding less powder sugar.
This happens to me a lot too. Make sure the cake is on a supportive, non flexible base. That helps as well. If it's not, once you go to move it, it will crack. HTH!
That happened to me too and it was too much merengue powder for the crusting so I switch to cornstarch instead and it helped a lot. :)
They crack because there is not enough butter or shortening (which ever you use, both if you use 50/50) Adding liquid will soften it temporarily but the true fix, imo is in the butter. I read once that you can add a touch of glycerin to help. I don't know if this really works tho because I don't have that problem. I use a different recipe. HTH
Do you share your icing recipe?
I learned my lesson about cake boards the hard way when I cracked a big cake right down the middle. Now my boards are always very sturdy so I don't think that is the problem. It will sometimes crack just sitting on the table!
I use indydeb's recipe that is posted on this site. So maybe less sugar / more Crisco next time? Or less dream whip. I will try that and see if it helps. Thanks for the ideas.
Bostonterrierlady, if your asking me, yes. It's not that much of a secret, lol.
1c ea butter and shortening, (butter needs to be room temp, warm)
1 - 1/2 c white chocolate
sea salt to taste
1 1/2 lbs approx powdered sugar
liquid of your choice
Flavor to taste (Vanilla, Hazelnut, peanut butter, etc)
Cream butter and shortening until well blended
Melt chocolate and add to butter mixture by folding it in so it doesn't harden or leave chunks/pieces.
Add in ps 1/2 cup at a time, blending it in so it doesn't fly all over
At this point I put in my liquid to the consistency I am looking for and the flavor all to taste.
When I first make it, it might be on the softer side, I make my bc at least the day before and allow it to set up. It's a cross between bc and ganache and spreads smooth and holds up. Great under fondant. Thin a little to crumb coat. If your cakes are cold like they should be when icing, it will crust quickly.
If anybody has more questions I'll be happy to answer and share.
Oh by the way, I don't remember where I saw the tutorial, but it taught to warm the spatula's with warm water and run lightly around your bc to smooth it out. This really does work.
Know what else really works? A crockpot. I fill it full of boiling water, and set it to high. Dip my bench scraper into it, fling off the excess and smooth away. It's an easy way to keep water hot, as long as you need it.
It cracks because there isn't enough fat and liquid in the recipe. I had that happen when I tried her recipe a couple of times way back when. You can add a bit more shortening and a couple of tablespoons of corn syrup to prevent cracking.