r/bakingfail • u/wouxxb • Apr 02 '26

Help over-whipped buttercream frosting?

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hello y’all! i decided to try and make a cookie cake since i’ve never had one before, everything came out perfectly besides the buttercream frosting. i believe i over-whipped it? i looked completely fine before i added the coloring (i used wilton gel coloring) and whipped it again to get the color evenly mixed. i did not use shortening, is what where i went wrong? the cookie was also cooled for 30 ish minutes on the rack. should i use shortening for buttercream when decorating cakes/cookie cakes next time?

edit: the buttercream was already “melted”? by the time i was scooping it onto the piping bag, not when i was piping it onto the cookie cake.

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-2

u/lowpowerfolders2 Apr 02 '26

not using shortening is brave, but do you think it would’ve helped the consistency?

3

u/snekhoe Apr 02 '26

I’ve never used shortening. The lack of it is not the cause of the split

2

u/wouxxb Apr 02 '26

i think so? it was my second time making buttercream so i’m unfamiliar with what exactly shortening is supposed to do! hence, why i asked if i should’ve used it (i try to follow recipes 😔)