Why Does My Homemade Icing Separate. If your storing your icing with a damp clothe etc over it then it will split a little and when mixed back together it will be thinner because of the extra liquid add a little more icing sugar to get the right thickness and it willbe fine Cakepro Posted 20 Dec 2009 859pm post 4 of 12 LOL there is an echo in the room. Using cold ingredients will likely cause the frosting to break or curdle.
If you are making American buttercream - Buttershortening and powdered sugar with abit of flavoring and a bit of liquid It can separate if you add too much liquid. Try using corn syrup for about half of the liquid. If your storing your icing with a damp clothe etc over it then it will split a little and when mixed back together it will be thinner because of the extra liquid add a little more icing sugar to get the right thickness and it willbe fine Cakepro Posted 20 Dec 2009 859pm post 4 of 12 LOL there is an echo in the room.
The shortening doesnt blend well with water.
The shortening doesnt blend well with water. The shortening doesnt blend well with water. Read the Frosting separated. This is why when you have a perfect whipped cream and you pop it in the fridge for an hour or two it will likely separate.
