Welcome to the Cake Decorators Q&A

I made cupcakes for a party at lunchtime and by the time they went to the party the buttercream was starting to crust over and they didn’t look fresh, how can I stop this?

Hi frannot1

Using more butter to icing sugar ratio would give a softer buttercream which wouldn’t crust over quite so quickly. Another way would be to use a tablespoon or two of milk to thin down a firm buttercream to a dropping consistency. Very popular also, are the meringue based buttercreams which stay softer and taste less sweet.

Hope this helps.