Buttercream That Doesn't Crack

Decorating By southaustingirl Updated 18 Mar 2006 , 12:27pm by CakemanOH

southaustingirl Cake Central Cake Decorator Profile
southaustingirl Posted 18 Mar 2006 , 12:52am
post #1 of 7

Has anybody ever heard of using a few drops of vinegar in their buttercream icing to keep it from cracking when you move your cakes?

I just received that tip......wondering it the vinegar makes the icing taste funny.

6 replies
HollyPJ Cake Central Cake Decorator Profile
HollyPJ Posted 18 Mar 2006 , 1:02am
post #2 of 7

I don't know about the vinegar, but I've read that using milk instead of water in your buttercream will eliminate cracking.
I've always used milk and I've never had a cracking problem at all.

Good luck!

Mslou Cake Central Cake Decorator Profile
Mslou Posted 18 Mar 2006 , 1:05am
post #3 of 7

I know if you use a solid board instead of just the cardboard will help. The cardboard flexes and allows the icing to crack. I always "glue" the cakeboard to a solid board before decorating.

ChocolateLover Cake Central Cake Decorator Profile
ChocolateLover Posted 18 Mar 2006 , 1:07am
post #4 of 7

I've never heard of using vinegar. I'm anxious to find out if it affects the taste. I would have problems with buttercream cracking when I'd go to move a sheet cake. One of my Wilton instructors suggested using 3-4 cake boards stacked together. It really helps out a lot! You still have to be careful moving the cake, but the added boards gives it the stability to prevent it from cracking.

Schmoop Cake Central Cake Decorator Profile
Schmoop Posted 18 Mar 2006 , 1:19am
post #5 of 7

If you use the Wilton cake boards...they are corrugated horizontally, therefore bend VERY EASILY! I just used the Wilton boards (on sale, so thought I would try) for a sheet cake and boy was there a difference than the ones I usually buy from my local cake store, theirs are corrugated vertically.

Florimbio Cake Central Cake Decorator Profile
Florimbio Posted 18 Mar 2006 , 2:45am
post #6 of 7

Good tips thanks all!!!
thumbs_up.gif

CakemanOH Cake Central Cake Decorator Profile
CakemanOH Posted 18 Mar 2006 , 12:27pm
post #7 of 7

I use 2 drops of vinegar in my icing to prevent stress cracks or cracks. Proper support is also required. It does not effect the taste of the icing at all because it is 2 drops only. And it does work!

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.