Decorating By pastryqueen9 Updated 28 Oct 2009 , 12:28am by krzykakes

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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?

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Deb_ Posted 27 Oct 2009 , 9:24pm
post #2 of 3

Check out this youtube video by Sharon (sugarshack) her bc is awesome, smooth, silky, air pocket free and I use half butter and half hi-ratio shortening instead of all hi-ratio.

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krzykakes Posted 28 Oct 2009 , 12:28am
post #3 of 3

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:


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