Okay, so I’m trying to learn how to decorate a vintage cake for my daughter’s birthday next week. It was coming along well, imo, for the first cake I’ve ever attempted to decorate but, halfway through the buttercream became… wet? It does have heavy cream in it so, did I add too much? Could it be a temperature issue? The butter I used was room temp and the cake was frozen. Thanks in advance! Please don’t judge the piping too much, I am an extreme beginner.
by K-Dawgizzle
2 Comments
It may be a combination of too much cream and temperature. Our hands heat the buttercream while we’re squeezing the pastry bag. I usually have to take a break and pop mine back in the fridge for a few minutes.
This looks great for a beginner! I’m not much of an expert cake decorator, but I have experience baking. If your icing is too wet, it’s most likely due to the temperature being too warm. The other thing that could be the culprit is indeed the heavy cream. If you whipped it too long, the cream can turn to butter and seep buttermilk out of it, causing a condensation or wet look. Hope that’s helpful. Your cake is so cute! 😊