My Butter-Cream Is Giving Me A Fit..what Is The Problem Here???

Decorating By stephdover4 Updated 22 Jun 2013 , 4:59am by stephdover4

stephdover4 Cake Central Cake Decorator Profile
stephdover4 Posted 21 Jun 2013 , 3:04pm
post #1 of 4

I made this cake this week and for some reason my butter-cream is cracking. Its no hotter or humid than usual, I did the same things that I always do. I just don't understand why its doing this. Any ideas?





  • 1 stick butter (unsalted)
  • 1 stick butter (salted)
  • 1 cup shortening
  • 2 lb bag of confectioner's sugar
  • 3 teaspoons clear vanilla extract
  • 5-6 tablespoons of milk (cold)


  1. Cream butter and shortening.
  2. Add clear vanilla extract then
  3. add confectioner's sugar.
  4. Allow confectioner's sugar to blend well then add milk.
  5. For thinner consistency, add more than 6 tablespoons of milk.


3 replies
remnant3333 Cake Central Cake Decorator Profile
remnant3333 Posted 21 Jun 2013 , 3:33pm
post #2 of 4

Try adding one tablespoon of light corn syrup to your butter cream. I am not sure if that would make any difference but I have heard that it makes the butter cream more pliable especially when you do fancy piping. I always add it to my butter cream and have never had mine crack before.


I am no expert since I only do as a hobby. Maybe someone else here who is more experienced will have a better solution than I do. I am sure everyone does things differently.  I can hardly see the crack in your picture. Good luck!!

ddaigle Cake Central Cake Decorator Profile
ddaigle Posted 21 Jun 2013 , 3:36pm
post #3 of 4

I have used that recipe many times.   It looks like your cracks are only around the bottom of your bottom tier...??   That happens to me when I have too much cake on not enough board.   My cakes are so dense and when I use a heavy filling, I need to always use a drum.  Sometimes I forget if it is not a stacked cake.   I can't really tell what your board is....but did you start off with your cake stacked on at least a 1/2" board? 

stephdover4 Cake Central Cake Decorator Profile
stephdover4 Posted 22 Jun 2013 , 4:59am
post #4 of 4

AThank you both. My cake was on 4 12" boards so almost as thick as a drum. I see what you are thinking, movement caused the cracks but the cake sat on my turntable for about an hour after I iced it and wasn't move yet when the cracks formed. At first I thought the icing was falling off the cake but that wasn't the case either..I'm stumped!! They were closer to the top of the cake on the other side. I don't know, I love using that recipe, but I can't have cracks like that. It has only happened a couple of times so it has to be something that I'm doing. UGH!!!

Quote by @%username% on %date%