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Crusting BC

post #1 of 3
6/30/05 at 4:14am
Thread Starter 
I'm just curious. Can somebody tell me what makes butter creams crust? It is the ratio of fat to sugar?

I have a bc icing recipe that is very similar to Joe's, so I'm not used to working with crusting bc. Now I use Dawn's bc recipe for "paying gigs".

TIA!!

Lisa
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post #2 of 3
6/30/05 at 4:42am
its the sugar to fat.
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post #3 of 3
6/30/05 at 10:32am
I thought it was the flour, that was the only thing differnt to me but I really have no ideal
Pround Navy Wife
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Pround Navy Wife
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