pastryqueen9
Posted 27 Oct 2009 , 9:17pm
post #1 of 3
I use a butter/shortening recipe for my buttercream that has always worked great for me but lately the buttercream has a coarse like texture to it, with lots of craters and holes and is difficult to smooth. It also sticks to the spatula. It also cracks when I lift it to pack it for delivery or whenever I move it...What am I doing wrong? Can anybody help me?
2
replies
I know what you mean !!! I had many of the same problems. Since I'm new to caking I know some of the problem was consistency. But I've started using Edna's recipe and watched her videos and it is much better.
Here's her recipe:
http://www.designmeacake.com/id21.html
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