My buttercream just looks too dry. Is there anything I can do? I made chocolate buttercream and it looks "too" crusty. Every time I pick the cake up, it gets "creases" which are very visible. Is there a way to fix it? How to prevent it? It never happened before... Thanks!
11
replies
brincess_b
Posted 13 Feb 2009 , 3:05pm
post #3 of 12
if its cracking when you move it on the board, a stronger/ thicker board should help.
crusting is all about the ratio of ingrediants, but i can never remember how it goes. if u search teh forums im sure its in there, unless someone else gets back to you!
xx
Scrape off the icing and add some more fat to it(Crisco, butter or whatever you usually use).
rockysmommy
Posted 13 Feb 2009 , 5:09pm
post #8 of 12
Quote:
Originally Posted by ddaigle
Also...2 drops of white vinegar. I did that for the first time, in addition to using a more sturdier cake board...and no more dry cracks or elephant skin!
Also...2 drops of white vinegar. I did that for the first time, in addition to using a more sturdier cake board...and no more dry cracks or elephant skin!
I had heard about this...but was concerned about the taste of the vinegar...can you taste it?
rockysmommy
Posted 15 Feb 2009 , 7:08pm
post #11 of 12
Quote:
Originally Posted by ddaigle
Rockysmom....you cannot taste it. I don't know how it all works...because vinegar makes my eyes water it is so strong.....but I only put in a couple drops. I think surgarshack uses more in her 5qt batch. I remember reading a thread about it.
Rockysmom....you cannot taste it. I don't know how it all works...because vinegar makes my eyes water it is so strong.....but I only put in a couple drops. I think surgarshack uses more in her 5qt batch. I remember reading a thread about it.
Thanks...I will give it a try. 
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