mjd65 Posted 15 Jun 2013 , 10:30pm
post #1 of

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

8 replies
indydebi Posted 18 Jun 2013 , 5:23pm
post #2 of

what recipe did you use?

Shrey Posted 19 Jun 2013 , 9:11am
post #3 of

Hi,

 

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.

mjd65 Posted 20 Jun 2013 , 2:16am
post #4 of

I use half butter, half shortening, salt ,merengue powder, flavoring, and 4 cups of powder sugar

mjd65 Posted 20 Jun 2013 , 2:17am
post #5 of

yes I use everything room temperature... don't know what happened... maybe I'm not using the right recipe.

indydebi Posted 20 Jun 2013 , 3:12am
post #6 of

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.

cai0311 Posted 20 Jun 2013 , 7:29pm
post #7 of

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.

mjd65 Posted 20 Jun 2013 , 10:12pm
post #8 of

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.

Thanks!

cai0311 Posted 23 Jun 2013 , 11:57pm
post #9 of

My recipe is a ratio of 1 cup shortening for every pound (roughly 4 cups) powdered sugar.

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