I have a ton of new buttercream recipes, but I have no clue of they crust or not. Could you leave me a recipe or two that crusts? Thanks so much.
Crusting is based on the sugar to fat ratio. The more then fat the less likely it will be a crusting recipe.
It might help to post some of the recipes you want to try, and we might be able to tell you if they will crust or not.
Wilton's Basic recipe is a crusting one.
1lb powder sugar
1 cup Crisco/Butter
1 teaspoon flavor
2 T water (for stiff, 3 for med, and 4 for thin)
1 T meringue powder
The recipe I typically uses has 1 and 1/3 cups of crisco to 2 lbs of sugar and it crusts, sometimes a little too fast.
Recipes that call for 2 or more cups of your fat to 1 lb of sugar are going to get into the no crusting or very slow to crust. Also from my understanding your IMBC or ones that are egg, simple syrup and sugar are not going to crust either.
Yeah me too its the one I use when I use it......
I use Wilton with half butter half shortening. Almond and vanilla flavorings and I leave out the meringue powder, not sure of it's purpose. My frosting crusts very well.
I don't care for the Wilton recipe myself, so I use this one and it crusts nicely . . .
2 1/4 cups criso
1 teaspoon salt
1 teaspoon butter emulsion (or flavor)
1 teaspoon almond emulsion or extract
1 teaspoon clear vanilla
1/2 teaspoon cream of tartar
Cream the above ingredients
Add 1 lb (3 3/4 cups) of powder sugar and 1/3 cup milk, beat until smooth
Add 2 lb powder sugar and 1/3 milk beat for 5 - 10 minutes.
What does cream of tartar do? I use it when I make the kids play dough, because it's in the recipe, but what exactly does it do?
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