Hello everyone,

I was wondering about my buttercream icing always crumbles after I placed my cakes/cupcakes in the fridge. I've tried several recipes and they all seemed to crumble after they set in the fridge. :( any tips or this is normal? I just bake occasionally for friends and family events, so I don't have a lot of experience, I'm self thought watching videos, reading blogs, etc. Thank you :)

define 'crumble'

and what is in your recipe?

Do you mean the surface crust cracking, or something else?

Often crusting icing will crack when you pick it up to move it, if the board it's on isn't sturdy enough and flexes, bending the cake.

when you "cut" the cake or touch it a little bit, the icing seems too dry and just falls apart.

This is my butter cream recipe I found at pinterest.

1 cup butter flavored shortening, room temperature

1 cup unsalted butter (room temperature)

2lbs powdered sugar

1/2 teaspoon salt

2  teaspoons vanilla extract

6 oz heavy wihpping cream

I cream the shortening and butter first, then I add one cup of powdered sugar at the time. then I add the salt, vanilla and WC.

Magda,

Yes, they crack or sometimes, when they cut the cakes they fall apart, like something super dry! When I'm mixing it looks amazing, so velvety, but after is horrible and is embarrassing(still taste good though). I was wondering if that's normal, or if anyone here can share their knowledge and tips. As I said before, I don't do anything professional, just for fun/hobbies. 

That's a normal recipe, so maybe the air in your fridge is just super dry and is sucking out the moisture in  the icing?? Very strange. 

Try adding the cream to the fats after you cream them, then once it's incorporated, add the sugar. That's how I do it and I don't know if it will make any difference at all, but it's worth a try. I also heat the cream so that it's warm when it goes in the fats (just in the microwave, not on the stove.)

If you use that much heavy cream and then whip it, it  incorporates a lot of air, making it fragile once cold. I'd only use 1/4 - 1/3 cup heavy cream and once smooth and fluffy,  stop mixing.