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Problem with frosting over-crusting on my cakes

post #1 of 4
Thread Starter 

I'm having a problem with the frosting on my cake drying out too much during the decorating process. It only happens when there is a lot of time consuming decorating involved and the cake is left uncovered for a longer period of time. I try to cover it up as much as possible but it kinda needs to be uncovered to decorate lol. Any tips would be appreciated.

post #2 of 4

are you using the wiltons buttercream??

post #3 of 4
Thread Starter 

No I use my own. 3 sticks of butter per 2 lbs of powdered sugar along with milk and vanilla of course.
 

post #4 of 4
The more powered sugar you use the faster the icing will set. Try using 1 cup butter and 1 lb (4 cups) powered sugar and 2 tablespoons milk add whatever amount you like in the icing I use more than a teaspoon but not to much over
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