Crack Es In Buttercream Icing. Why?

Decorating By sweettreats8914 Updated 11 Apr 2014 , 2:23am by sweettooth101

sweettreats8914 Posted 10 Apr 2014 , 8:59pm
post #1 of 3

I have been using a basic buttercream icing recipie that taste amazing.  My only complaint is that when I color the icing and ice/smooth a cake, a day later the icing appears to have cracks. I have increased the amount of water I use in the icing but I still get the same results.  Any suggestions of how I can prevent it from drying out on the cake?

2 replies
Bakers Crush Posted 10 Apr 2014 , 9:54pm
post #2 of 3

AMaybe lessen the water so its not so dry and keeps some moisture

sweettooth101 Posted 11 Apr 2014 , 2:23am
post #3 of 3

I use milk (sometimes cream) instead of water and maybe your butter might not be enough. 

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