I made a crusting BC recipe that I found on this site. Iced a cake with it this weekend and could not for the life of me get it to crust. It took FOREVER. I put it in the fridge for a while- took it out and STILL I couldn't do my paper towel trick. What could I have done wrong?
I made a double batch of this recipe

1 1/2 C crisco
1/2 c butter
2 lbs. sifted powdered sugar
1/3 C water
2 Tbsp. clear vanilla

I haven't tried that one, it does seem like a lot of liquid though, was it too runny?

Hope someone can help you out with this. So far I have only used the Wilton buttercream recipe that is all shortening. I will try a butter one in the winter when it's not so humid around here.

i use abt that recipe when doing my buttercreams and its not to runny actually gets kind of thick although heat the consistancy of it.

The BC was a little too creamy-- maybe I added too much water. It didn't seem runny- just creamy. Almost like cool whip. Couldn't get it to smooth for anything! I am going to have to experiment I guess. Thanks for replying!!

Yes, it does sound runny to me. I only use 2 tablespoons of milk and 1 tsp. of flavoring. Then if it's a little dry I add only a drop to two at a time. Best of luck to you!

okay so i am breaking out the old recipes. i use this one and it tends to be good all the times that i have made.

2 sticks butter
1 c crisco (packed)
2 boxes powdered sugar
and a capful (1 tsp) vanilla

it seems to be good and is easy for me to work with. i was told that if it was to thick then to add the water a little at a time to make it the right consistancy. i have never had to add the water although cant say that i never will. this recipe usually is more than enough for a boxed mix.

I notice you say you made a double batch of the recipe. Perhaps something went awry in the math. Just yesterday I made two single batches of that very recipe and if anything it was thick!

Grandmom

It seems to me that there is no "crusting" ingredient in the recipe. Mine contains either egg whites or meringue powder.