I have been using the Crusting Buttercream by RaRaRobyn from this site and make it as is. I usually only add 1/4 cup of water and always add the meringue powder and use unsalted sweet cream butter and Crisco.
I frost the cake and notice the next day or in a few hours, "oil" or liquid puddling at the bottom of the cake on the board. This happens either under fondant or just left as buttercream. I like how it crusts and use the Viva Towel method.
Can anyone tell me what I am doing wrong? Or suggest a similar recipe that does not do this? It makes me nervous that cake will slide around.
Thanks in advance!
ANo trans fat Crisco. That stuff does not make good icing.
I suggest purchasing Hi-Ratio shortening. LOTS BETTER than CRISCO! I makes a difference in how your product will taste, baked goods, pie crust as well as icing. You can order a 3# container to try it from most sites and it is even better to get a 50 pound box. When I purchase this amount I cut it into squares, wrap and freeze until you need some more than what you have out already. I pay about 77.00 for 50 lbs of Sweetex at Restaurant Depot or you can order it for a somewhat higher cost from Gordon Food Service.