Icing Never Stays Smooth - Could It Be More Shortening?
Decorating By imartsy Updated 24 Apr 2008 , 1:53am by vdrsolo
I use the buttercream dream recipe, but I use Spectrum organic shortening http://www.spectrumorganics.com/?id=87
I've tried adding some vinegar to it, b/c I've heard that helps icing stay smooth - maybe I'm not adding enough.
My problem is that I'll apply the icing, wait for it to crust, and I've used the foam roller and I've tried just the viva towels and my hand, and the viva towels and my fondant smoother - but my icing still seems to have cracks in it the next day. I have the same problems with my fondant/gumpaste figures too 
I don't know why everything is all cracked up!!
Any ideas? Do I need to switch shortening? I really like the organic stuff.....
I don't use organic shortening..and I have a problem with my icing staying smooth, so not sure that is the problem.
For me, I think I make it too stiff so I'm trying to add a little more liguid for a softer, creamier icing.
Maybe someone on here can give us both some pointers. Good luck!!
I don't know what it is - I did use high ratio shortening once upon a time, but I'd like to stay with organic if possible. Nothing else I use is organic, but I try to user the healthier oils and this shortening. I dunno though - maybe I'll have to switch. I just hate putting the transfats back in...
try indydebi's recipe. she uses plain old (non-transfat) crisco for hers (and i've used it too) and it's beautiful, as long as you get the right amount of liquid added. so it might work with your organic shortening.
here's a link to a thread w/the recipe, indydebi is the 2nd poster w/the recipe in her post
http://forum.cakecentral.com/cake-decorating-ftopic-491583-0.html
Here's a video I made showing my recipe (using Crisco!), I never have a problem with cracking:
Hope this helps!
Are your cake boards thick enough? Do the cracks show up after the cakes are moved?
I think your recipe needs more fat; not liquid.
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