No-Cracking Buttercream Icing

Decorating By mlyoung_2 Updated 29 Jan 2007 , 10:28pm by mlyoung_2

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mlyoung_2 Posted 29 Jan 2007 , 10:00pm
post #1 of 6

Does anyone know of something to add to buttercream icing to prevent it from cracking? I have heard of adding vinegar - does this work? and how much do you put in? or does anyone know of anything else?

Thanks

5 replies
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tysmom Posted 29 Jan 2007 , 10:03pm
post #2 of 6

I would love to know as well.. icon_redface.gif

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Lauree Posted 29 Jan 2007 , 10:05pm
post #3 of 6

I have read 1-2 drops per batch and will actually be trying it this week for the first time. Have you tried to do a search in the forums yet? I'm not very good or I would try to link you to the topic. It's in here somewhere!

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indydebi Posted 29 Jan 2007 , 10:07pm
post #4 of 6

I've never tried the vinegar but a number of people on here have recommended that, so I've no doubt it works. You also want to make sure your boards are sturdy enough to hold the cake. I use 2 boards on an 11x15 and 3 on a 12x18. Wedding cake bases are masonite, silver plateau's, or I have a wooden one that I picked up. If you freeze your cakes, be sure they are thawed (i.e. not frozen solid) when you ice them. I found that out the hard way! It was a family event, so it was ok that the cake wasn't "perfect", but I iced the cake while it was still frozen. As the cake thawed, the cake expanded (cold contracts ..... warm expands). As the cake expanded, it (of course) cracked the icing.

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ckkerber Posted 29 Jan 2007 , 10:11pm
post #5 of 6

Just a couple of drops of vinegar per batch and it won't even be detectable. It definitely works . . . there is some chemical reason that's been explained to me but once I heard that it works, I didn't pay enough attention to the why!

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mlyoung_2 Posted 29 Jan 2007 , 10:28pm
post #6 of 6

Thanks for all your comments and help. I will be trying the vinegar this week.

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