annakat444 Posted 22 Sep 2013 , 5:09pm
post #1 of

Hi everyone! I've been having problems with my buttercream tearing off the cake as I'm crumb coating. Not sure why it's happening, as I know consistency is right - it's not too dry. Could it be the temperature of the cake or icing? The cakes are usually right out of the fridge and the buttercream is freshly made, butter  is room temp although milk is right out of the fridge. Any ideas?? FYI I'm using a regular buttercream recipe - 1c butter, 1/2c milk, 2lb ps, 2tsp vanilla. Thanks!

4 replies
cupcakemaker Posted 22 Sep 2013 , 5:37pm
post #2 of

ATry thinking your buttercream down for the first coat.

annakat444 Posted 22 Sep 2013 , 5:47pm
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What do you mean by "thinking my buttercream down"?  I was up till 1:30 last night and up several times with a baby last night so my brain is a little fried today :P

dawnybird Posted 22 Sep 2013 , 5:55pm
post #4 of

Quote:

Originally Posted by annakat444 
 

What do you mean by "thinking my buttercream down"?  I was up till 1:30 last night and up several times with a baby last night so my brain is a little fried today :P

I feel pretty sure she meant "thinning" your buttercream down!

cupcakemaker Posted 22 Sep 2013 , 6:03pm
post #5 of

ALol sorry yes thining!

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