I have a super tasty crustable buttercream recipe that everyone loves....one problem, it cracks so easily when the cake is moved.  Is there anything I can do to still put my cakes on disposable cake boards and not have the icing crack.  What is it that makes the recipe "crustable"?

Thanks for your help!!

The cracks are usually the result of the cake board flexing or not enough moisture/fat in the icing.

You can double, triple, or quadruple your cake boards and if that doesn't stop it, then add in a little more liquid.  I find that using heavy cream does double duty by adding more fat and more liquid.

Thank you maybenot!  I'm going to try the cream on my next batch!

And sometimes if you ice the cake while it's frozen, it'll crack the icing too!

That's good to know, I don't ice them frozen but was thinking maybe I would and see if that would help....I won't try that ;)  Thanks!