Help!! How Do I Stop My Icing From Getting Crusty?

Decorating By joyfulcakes Updated 11 Aug 2008 , 6:02am by JanH

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joyfulcakes Posted 11 Aug 2008 , 12:15am
post #1 of 4

I need your advice!
I made a cake for a little girl last May and I was really proud of my work, but one thing I wasnt proud about was my icing.
I mixed my own buttercream icing but when I started decorating it got crusty, also when the cake was done the icing was getting hard.
How do I prevent that from happening again?
I have to make 2 wedding anniversary cake in two weeks!


here's my dora cake!


3 replies
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PinkZiab Posted 11 Aug 2008 , 1:05am
post #2 of 4

Most american-style buttercreams (fat + powdered sugar) will crust. This is supposed to happen. You either need to increase the amount of fat vs the powdered sugar (but then your icing may not be a good consistency for decorating), or make a meringue-based buttercream, which will not crust.

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joyfulcakes Posted 11 Aug 2008 , 1:15am
post #3 of 4

Thanks PinkZiab!
I'll try that!

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JanH Posted 11 Aug 2008 , 6:02am
post #4 of 4

Hi and Welcome to CC, joyfulcakes. icon_smile.gif

Decoding CC acronyms:

Everything you ever wanted to know about making your 1st tiered cake:

The above link has lots of useful info even if you aren't making a tiered cake....

Wilton has revamped its website, so here's the new link to the cake baking and decorating help:

This thread has an explanation of different icings by type as well as recipes for most of the meringue b/s's:

Some nice recipes for non-crusting American b/c's:
(Don't add the meringue powder.)


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