Have any of you had problems with your icing oozing oil after awhile? It's definitely worse in hot weather, but sometimes my icing just oozes after it has been on the cake awhile. It doesn't effect taste at all, but it sure doesn't look appetizing.
My recipe is half crisco, half butter, powdered sugar, vanilla and water if I'm making chocolate and whipping cream if I'm making white.
I have a chocolate groom's cake on my table right now and it's pretty bad.
ASounds like a heat problem to me. What's the temperature of the room the cake is in?
That's what I thought too, but it really doesn't matter. Summer or winter. Right now I have the AC set on 74 because I'm also working with Swiss Meringue buttercream.
The only time that happened to me was when I realized I accidentally didn't buy vegetable shortening. I was buying the Great Value brand and there is something else that sits next to the vegetable shortening...it's super oily. I threw the whole batch away.
AYeah I agree, you may need to test out other brands of butter and shortening. High ratio shortening gets rave reviews on these forums.
AI used Great Value butter and Crisco.
AIf you don't mind splurging just for a small experiment try Plugra unsalted and something like Sweetex. Those two are brands loved by chefs countrywide.
It could also be the vanilla you are using. I used a cheap vanilla ext from walmart one time, and It oozed out like that too.