I keep seeing posts of "crusting buttercream" What makes a buttercream crusting? And what does crusting buttercream mean? I think I know what it means, but I just want to clarify. I'm sure some will think this is a dumb question, but I don't know where else to find out. TIA
It a BC that after sitting for a bit develops a crust over the surface firm enough to lightly touch without making a mark. Most powdered sugar based recipes are crusting BC. It crusts because of the sugar and liquid solidifying. HTH.
thanks! that has been bothering me that I didn't know what that was...haha. I use PS in my buttercream so that's probably why I didn't need to know I just thought was there something different I was missing out on!
hello; does anyone know of a good recipe for rsuting buttercream? i usually use the wilton recipe.. would that be good enough? ta.
You could use the Wilton recipe. It is crusting.
I use this:
1 cup shortening
1 cup margerine (Imperial brand is what I prefer)
1 tsp vanilla
pinch salt
2 lbs. powdered sugar
Mix the first 4 ingredients thoroughly and add ps. Thin with water.
This recipe crusts within about 5 minutes.
I use an "adapted" wilton recipe.
1 cup shortening (I just use plain WalMart brand, which no longer has trans fats, but there isn't a choice up here)
1 cup unsalted butter
1 tsp vanilla
3 tbsp meringue powder
pinch salt
2 lbs powdered sugar
I then use milk as my liquid - amount depends on the weather and if I need stiff, medium or thin consistency icing.
This crusts, and tastes good too.
hello; does anyone know of a good recipe for rsuting buttercream? i usually use the wilton recipe.. would that be good enough? ta.
I use Indydebi's recipe. It is a true white. Delicious too!
http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing
I second Indydebi's recipe. Tastes great and is SO easy to work with and especially smooth. It's now my go to bc recipe. I like to add a little almond and butter flavoring to it, but that's just my personal taste.
when i make the wilton one... with the butter and shortening..i use whipping cream.... NO meringue powder...it still crust GREAT without it.. i do use the salt to cut the sweetness.. hth it DOES crust great within 5 min.. then you can smooth it ..with the viva paper towes. melvira way, etc..
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