I have to admit, I did not do much of a search for this answer... It may be here already, but with 2 little ones vying for my attention I had to post fast! I am making a cake this weekend. I really wanted to use the Wilton class buttercream recipe, but it CRACKS when I move the cake. How can I help this not happen? I really want the cake to look nice, there will be a LOT of people at this birthday party. Can I leave out the meringue powder? I still want a smooth cake, I use the viva towel method. Please help! thanks

The frosting sounds like it is a little on the dry side. You might want to consider adding a little more liquid to it the next time. You also do not need the meringue. Meringue will help create a more stable frosting but I rarely if ever use it.

You can add less powder than Wilton suggests and your icing will still be stable and you can still use the paper towel method to smooth. It may take a little longer to dry though with less powder.

Also remember to have really good support under the cake. If your board bends, even just a little bit, the icing can crack because of that. When I use cardboard "boards", I use two or three. Wooden or masonite boards are good too.

I think too if you use milk instead of water that helps.

Using 1/2 butter will help make it creamy, and it tastes a lot better as well.

What makes an icing "crust" anyway? I always thought it was the meringue powder...

I have used an icing recipe with 1/2 butter before and it was horrible to decorate with. I tried everything to make it work better, but with no luck. Is We liked the way it tasted though. Is it strange to ice the cake with one icing (the butter-based one) and then decorate with the other (the crisco-based one)?

I used the recipe in the witon magazine. It has 1/2 butter 1/2 crisco. I never use the fake stuff anymore since it's so gross. I don't seem to have trouble with it at all. In fact every one in my class came up to me and wanted to know how I got my icing so smooth!

Sugar, would you mind posting that recipe? Or is it online at the wilton website?

I'm at work now so I don't have the magazine with me

But it's something like
1/2 cup crisco
1 stick of butter
4 cups powdered sugar
and then milk or water and flavorings.

I think it's just the class buttercream but you replace 1/2 the crisco with butter. I shoud know by know since I've made enough of it for class!

Okay, one more question, can you make roses and things from it just as well as an all-crisco one?

I don't seem to have any trouble. It's a bit different but not that much.

Thanks so much! I will make a batch and try it out!!!

Good luck, and keep us posted!

If you like I can double check the recipe for you later on tonight. I get off work in 1 hour and 58 minutes. But who's counting? :^)

Yes, that's it

1/2 cup crisco
1/2 cup butter
1 teaspoon clear vanilla
4 cups sifted confectioners sugar (approx. 1 pound)
2 tablespoons of milk

Can be stored for 2 weeks. For best results keep icing bowl in refrigerator when not in use. Rewhip before using.

Yield 3 cups.

I also at 1 teaspoon of butter flavor as well.

Hi!
I have never used milk in my icing cause I thought you would have to store the cake in the fridge. Is this true? What about when you deliver the cake? Since it has milk in the icing, won't it spoil if it "sits out" too long? Also, I have never used the 1/2 butter 1/2 crisco either because my teacher said she had her icing melt one time. How 'fragile' is the 1/2 and 1/2 recipe? I imagine it might be ok unless it is sitting out in alot of heat.

Thank you!
Leslie

I think the crusting factor has to do with the fat to sugar ratio, meaning the more fat (butter , crisco ) it contains the less it will crust. Less fat more crusting.
I agree with needed more support under the cakes also, if the board gives even a little you will get the cracks. I use at least 2-3 boards depending on the size, or a wooden board if its larger or needs more support.

According to Wilton and many books I've read, it's perfectly safe to let the cake sit out for a few days using milk.

I find the 1/2 and 1/2 just as sturdy. I wouldn't put it outside in 100 degree weather, but for most situations it's fine.

I've had my practice crisco buttercream for a few weeks sitting out and it still smells perfectly fine (although I wouldn't eat it since I've been using it over, and over and over!)

So the meringue powder is to make a more stable icing. I never knew that! I guess I got confused because you use so much of it in Royal Icing and that gets really hard when it dries.