Please help, this is the second time I have posted about this issue because its still happening. I am using the same american buttercream recipe as always , water, powd sugar, high ratio and real vanilla, BUT we have moved to a new larger home??

Do you think this has anything to do with it, the air or something?? I am so distraught because the cake was perfect and then next morning after sitting it is ripply wringle around it all over, I cannot let this keep happening because i have all buttercream wedding cakes coming up.. Now i have to cover these with fondant to hide it.

Any ideas on the cause? last time someone said bad batch of powdered sugar.. but this was a new one, i am soo lost now..

I would say to add less powdered sugar, it sounds like it's crusting too much.  

AIs it possible your cake is settling overnight and causing the icing to wrinkle up?

ASounds like the cake itself may be to blame... Is it a dense or light textured cake? Also, is it a really slippery filling?

Hello, no I let the cake settle already for 24 hours before frosting, its the WASC recipe i always use and there is no slippery filling, just buttercream....

So upset over this.. I am going to have to change my recipe and see if it still happens. Maybe use milk instead of water now. I feel it has something to do with the new house.. maybe the air is dry or something. Just very sad about this since its wedding season and this keeps happening

I've never seen that happen but the only logical thing I can think of that would cause this wrinkling is drying. You've got a moisture problem with either the cake, frosting or humidity.

After you frost your cake how to you handle it? Do you put in the refrigerator, so you leave it on the counter? Is it in a box, or wrapped?

Have you cut into one of these cakes and tasted it to see if it's texture has changed?

yes I leave the cake on the counter, not wrapped and not boxed like always till the next day when i start decorating it...

I have tasted it, everything looks and tastes normal just the icing crusted wrinkly:(

I agree with the moisture thing.. I just dont know what to do, do i need a dehumidfyer in house? its a huge open floor plan so i dont know if that would even help :(

If the icing is crusty and wrinkling, it is drying out or the moisture from the frosting is migrating into the cake an the frosting then wrinkles up as it dry's.

So there's a number of thing you can try: 1. Change up your frosting recipe and use one with some butter. 2.Add more liquids to your existing recipe. 3. Box your cake and place that into a large garbage bag (using it like a large baggie) to seal in the moisture. 4.Refrigerate your cakes after they are frosted, once they chill down, wrap it in plastic or seal it in box.     

P.S. you need a humidifier not a dehumidifier.                                                                                                                                   

If you're open to changing up your recipe I recently tried a recipe posted on the Cake Girls new website.............they have a really good version of an American style butter cream frosting listed under 'recipes'. I highly recommend trying it!

I cannot find the recipe.

Thank you, yes Im thinking I am giong to have to change my recipe:) I looked up cake girls one that using butter and shortening... I will try that one as well. Another person on here sent me her recipe generously and I will try that too:)

Can someone post a link to the cakegirls buttercream recipe?

Here you go: http://thecakegirls.com/basics/buttercream

I too have had this problem, for years.  I used powdered sugar and milk, then tried water - no help.  I read that using heavy cream instead of milk or water can prevent this. I live in the desert with very low humidity so it is not high humidity that is causing this.  Is it possible that the brand of powdered sugar has a higher ratio of cornstarch vs. sugar?  I'd like to know the solution too.   

AJust my 2 cents worth. ... I think that there is to much powdered sugar and not enough fat also known as butter or shortening in the recipe you are using. Try to increase your fat amount in your recipe while keeping the sugar the same amount. I do also use heavy whipping cream in my recipe not sure if that matters or not.

A

Heavy whipping cream is really high in fat so that just might help.

I've had this happen a few times and can't figure out why or what I've done differently.

Did you ever find out the reasoning behind this?

I used to use water but now I use coffee creamer.  Was told it dried out with water because it needed more fat content. I'm not a cake chemist but maybe someone else could validate if true

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I use heavy cream also and have no problem.

Yep I still feel it's a need more fat in the recipe....I love using heavy whipping cream instead of water....makes it creamy....not dry and cracking or anything like that 

I replaced the water with heavy whipping cream and that solved my problem. Thank you all for your help!!

Have any of you tried the recipe "2 of everything icing"?   It's great and has never had any problems  http://www.cakecentral.com/recipe/22469/2-icing .