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How do I keep my buttercream from cracking ??

post #1 of 17
Thread Starter 
Is there a certain recipe that I can use that does NOT crack ?? Seems like when I ice a big cake the night before and then go to move it, there are cracks in my icing.

Just wanting an icing that tastes good, covers well and does not crack. Am I asking for too much ??

Thanks !!
post #2 of 17
The cracks are usually caused by moving a cake that isn't on a strong enough board.
post #3 of 17
I agree with the previous poster. You need a stronger board.
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Friends don't let friends buy grocery store cakes.
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post #4 of 17
I had the same problem until I started using Hi-Ratio shortening and SugarShacks icing recipe. Never ever have cracks now.
post #5 of 17
I agree also. Had the same problem until I switched to foam core board.
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Respect for ourselves guides our morals; respect for others guides our manners.
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post #6 of 17
What type of shortening do you buy that is "Hi-Ratio" shortening? annnd What is SugarShacks recipe? I have this same problems with my crusting bc recipe..
post #7 of 17
I use Sugarshacks icing, and still have cracks when I don't give the cake enough support, or have to move it too many times. I've begun using thin foamcore under anything larger than 10".
post #8 of 17
but what about when you are stacking cakes? you cant really use foam core then can you? i bought the plastic plates and dowels for a wedding cake coming up and am worried about the cracking when moving and placing them together...
post #9 of 17
Yes, you can use foamcore for all layers.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #10 of 17
For cakes 10" and smaller I hot glue 2 cardboard cake boards together. For any size larger than 10" I hot glue 3 boards together. Since I have started doing that and using Sugar Shack's buttercream icing (hi-ratio sweetx shortening) my icing never cracks.

I tried foam core before and hated it. Cutting it was a pain in the butt.
"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #11 of 17
I agree with the previous posts that you need to use a strong enough board for your cakes but I also find that my buttercream (Sugarshack recipe with 1/2 butter and 1/2 hi-ratio shortening) is more susceptible to cracking if I don't use enough liquid and it is too dry and not creamy.
Lam 3:22, 23 (KJV) It is of the Lord's mercies that we are not consumed, because his compassions fail not. They are new every morning: great is Thy faithfulness.
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Lam 3:22, 23 (KJV) It is of the Lord's mercies that we are not consumed, because his compassions fail not. They are new every morning: great is Thy faithfulness.
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post #12 of 17
Where do you get Foamcore boards?
post #13 of 17
Foamcore is sold at craft stores.

Make sure your icing has enough fat:sugar ratio. The more fat (shortening) the less cracking. Sharon explains this in her buttercream video (from Sugar Shack).
"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #14 of 17
When you guys are referring to a "strong enough board", are you referring to the board in between the cakes or the main board that the stacked cakes is sitting on?
post #15 of 17
You can cut foamcore with a hot knife and it cut like butter.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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