My buttercream cracks after crusting on the cake. It cracks without moving the cake. I am using high-ratio shortening in my recipe. How do I get a smooth finish without the cracks?

If you move it a lot it will crack, so i try to put it on a really thick board Also i have read on here to add vineager to the icing mixture while mixing it up , I have never tried that though . Dont know if this is much help or not

I wouldn't think this would happen with the hi-ratio shortening
But I just got very good advice about this same matter from Edna. Although I don't use hi-ratio. She told me to put about a tsp. of vinegar into my buttercream recipe and it should help. I haven't had the chance to try it since I got her advice. But I'm sure it will work!
Give it a try, Edna knows her stuff!!!

I use Sams but-r-creme and it cracks on me. Last cake I added milk, still cracked. The cake before I added white vinegar, still cracked.

what type of vinager should I use? I have heard this tip before but didn't know what type to use. Does it change the taste at all?

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Are you frosting the cake while it is cold (i.e. from the freezer or fridge)? The cake will expand as it comes to room temperature which will cause the icing to crack.

No, its room temp when I ice it. A better word for what mine is doing would be "wrinkling". I ice it as smooth as I can. Then I use a hot, dry knife to get it smoother. Then I use Viva and/or copy paper and thats when it cracks/wrinkles. It's like it crusts too fast! lol

I have this happen with chocolate buttercream all the time and it is sooo frustrating! I would love to hear a good solution to this also. I don't really seem to have the problem with vanilla buttercream though. You're right, it's almost like it crusts too fast and too hard.

I'm using Sams but-r-creme

It happened to me once on a sheet cake. I thought it was because I pressed too hard on the crusted surface and it caused it to shift on the soft icing below, causing a wrinkled effect. I have given up on the viva method for now. The last cakes I did I used the upside down method and it worked pretty well. Just need more practice to get even better.

HI, can you explain the upside down method>? I have not heard that. would love to keep the buttercream from cracking!
Kathy

A board that is not strong will make a cake crack. But if you have a strong board, try adding a bit of vinegar to the recipe. White vinegar. I wonder if humidity is affecting you.
Edna

WOW!! Thank you. I love this method. Gotta go practice this.
Kathy