AI made a cute simple sesame street cake at night and in the morning the buttercream was saggy and had some cracks. Do you think I was short on the powdered sugar
what recipe did you use?
I use ButterCream at least weekly but have never had this happen but I
1.use everything room temp
2. whip it at high speeds usually at least 5 sometimes 8 or 9 to really add the air in.
I use half butter, half shortening, salt ,merengue powder, flavoring, and 4 cups of powder sugar
yes I use everything room temperature... don't know what happened... maybe I'm not using the right recipe.
Not being nit picky, but I would need to know the measurements of what you used. The ratio of fat-sugar could make a difference.
I was thinking the same as indydebi, the fat/sugar ratio could be the cause. I know if I don't have enough fat (or too much sugar depending on how you look at it) my buttercream will crack once the cake has been iced.
indydebi: I use 1 stick of butter and 1/2 c of shortening.... pinch of salt, a tablespoon of merengue powder, vanilla or butter flavoring, little water until I get the consistency I want and 4 cups of sifted powdered sugar.
My recipe is a ratio of 1 cup shortening for every pound (roughly 4 cups) powdered sugar.