Why Does My Buttercream Ooze Out From My Layers?
Decorating By Babasuesue Updated 24 Jul 2014 , 3:06pm by cai0311
When I stack my layers, they eventually end up with humps of BC icing that has oozed out to the sides of the iced cake leaving me with a cake with humps all around. I use the regular BC recipe. 1 cup butter, 1cup Crisco, 2 teaspoons vanilla, 4 cups C sugar and whole milk up to nearly 2/3rds cup. Is that a too creamy of an icing? Also, if I use fondant decorations on it, they slide down and pull icing with it.
HELP PLEASE!
In your butter cream recipe you are only using 4 c (approx. 1 pound) of confectioners sugar to all that butter and shortening as well as so much milk. Your perfect ration would be 8 cups p sugar or 2 pound, easier to weigh it out. You should also put about 1/4 tsp of salt to help with the sweetness and to make your icing in various stiffness, for the 2 lb. of sugar and to get stiff consistency you would put in 4 TBS and 2 tsp liquid. Then to get medium consistency you would add 1 tsp liquid for every cup of icing in the bowl, at this point you have an approx. 6 cups of icing. Medium consistency is used for some flowers and borders. By adding another tsp of liquid for each cup still in bowl you will get thin which is used to ice cakes. What you made is too thin and that is why your decorations take the icing off when they fall.
Sorry, let me correct that recipe. I use 8 cups of C. sugar!!!
Thank you Cakegrandma! I made a mistake in my post. I do use 8Cups of C. Sugar in my recipe.
No, how would I do that? I'm pretty new at this.
No, I don't use a dam. How would I do that? I'm pretty new at this.
AYou might want to look into purchasing Sharon Sugar Shack's buttercream icing and stacking video. She walks you through the whole process. I have it and it has been so helpful.
A dam is a stiff buttercream that is piped all along the edge of the cake. That holds in the filling.
Also, I like to let my filled cakes settle overnight wrapped in saran wrap in my fridge. That helps get any air out that is trapped between the cake/filling layers that can cause icing blowouts after the cake is iced.
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