Wrinkled Buttercream...what Am I Doing Wrong?
Decorating By lisap Updated 13 Dec 2006 , 9:54pm by ahmommy
I use a crusting buttercream recipe (think I got it from CC) with merengue powder, cornstarch, popcorn salt, crisco, flavorings/water, and powerdered sugar. Tastes great and crusts beautifully. I either use a viva paper towel or the foam roller to smooth. Problem is after a while, the icing starts to crinkle. It doesn't actually crack so it isn't a support problem but it starts to get these little crinkles in it (kind of like elephant skin or crinkled saran wrap. Any ideas what causes this? Am I using a bad recipe or is it too dry? Am I overworking the icing trying to get it super smooth? Any help would be greatly appreciated! Thanks.
I think it's too much powdered sugar, but I don't know. So hopefully someone on here does. So here's a bump for you.
Just because it doesn't crack all the way doesn't mean that it couldn't be a support problem, however, having said that I don't know exactly what types of boards you use. Does it happen more often with sheet cakes? I've had this happen when I moved the cake too much....or let me say....someone ELSE moved the cake too much!
I get the same problem also, on my sheet cakes. In my case it was caused by the cardboard the cake was on not being sturdy enough and would bernd slightly whenever the cake was moved, causing my icing to buckle. My only solution was to glue three boards together for greater stability...Kim
It really could be a support thing. I have switched to using the masonite boards and they are fantastic for support!
Also, maybe you should try a different recipe. I have been using the buttercream dream recipe from this site with a couple modifications. Instead of using 1 stick salted and 1 stick unsalted butter, I increase it to 1.5 sticks each and then decrease my shortening to 1/2 cup. I'm trying to get away from shortening but I live in a pretty humid area so I haven't given it up totally. I then use multiple flavorings, the whole 2lbs powdered sugar and then for the most part 6 Tablespoons cold milk. This varies to help the consistency you need. It's a great recipe with lots of great compliments.
Good luck!
My guess would be, the cornstarch is causing it. Cornstarch is a stiffener and so is the meringue. I would use one or the other but not both.
Thanks for the suggestions. I really don't think it is support-sometimes I notice it before I even move the cake and it also happens when I use my thick wooden boards. I'll have to experiment with the recipe and see if anything works better. Thanks again.
Thanks for the suggestions. I really don't think it is support-sometimes I notice it before I even move the cake and it also happens when I use my thick wooden boards. I'll have to experiment with the recipe and see if anything works better. Thanks again.
Once I read that if you add a small amount of vinegar to the buttercream, it won't crack. Mine does the same thing. I haven't had a change to try the vinegar . If I remember right, they added 1/2 teaspoon vinegar for every 2 pounds powdered sugar. On the thread I read, it said that the vinegar didn't change the taste of the butter cream.
Is this what you're talking about? (see pic) I have the same problem now and then. The cake will be smooth and then it ends up with wrinkles like you say, not cracks and they can't be smoothed because theicing has already crusted. it's most noticeable on the edges. I don't know what causes it either 
!
Are you using an uncovered cardboard circle directly under the cake? I assume if you are, the cardboard is sopping up all the moisture/fat from your cake and/or icing causing the cake to shrink. Since the crust has already formed it krinkles from the shrinkage underneath. Do ya think?
Lora
You could have a cake that is too dry.
Or too much water in your bc could also be the problem.
Lora
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