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Crusting buttercream

post #1 of 31
Thread Starter 
I can't get my buttercream to crust - I need it fairly hard. I use merginue powder to help - about 3 tbls per 5 cups drosting and still cant get it hard enough - thoughts?
post #2 of 31
merinque powder has nothing to do with crusting. I think that's something wilton made up just to sell MP. I've never used MP in my BC cake icing ... never knew it's purpose; never saw a reason to add it. I only use MP in my cookie icing.

Crusting is a ratio of fat to sugar. More fat ... less crusting (think of it as "more grease ... more slick .. more sliding"). More sugar ... more crusting (think of what happens when you spill sugar on the counter and it gets wet ... it gets hard ... so more sugar, more "hardening' or "crusting". Just a couple of mind tricks I use to remember which way it goes).

My recipe uses approx 1-1/3 cups fat to 2 lbs p.sugar. In all of the threads I've read on here where people have a problem with sliding icing or non-crusting icing, the ratio of fat to sugar is usually way higher and I find myself thinking, "holy moly, no wonder the icing is sliding off of the cake! It's all fat!" icon_eek.gificon_lol.gif
post #3 of 31
As Indydebi said, meringue powder has absolutely NOTHING to do with crusting. Crusting is all about the fat to sugar ratio. Meringue powder helps emulsify the icing, which became problematic with the removal of transfats from shortening.
post #4 of 31
Quote:
Originally Posted by nielsen4897

I can't get my buttercream to crust - I need it fairly hard. I use merginue powder to help - about 3 tbls per 5 cups drosting and still cant get it hard enough - thoughts?



What is the recipe you are using? List the amounts and ingredients for it.
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post #5 of 31
I just got home from Wal-mart and all the shortening they have are trans fat free. grrrrrrrrrrrrrrrrr. I believe its a conspiracy for us to be forced to get that stuff from the cake supply places or be forced to buy wiltons icing!!! icon_evil.gificon_evil.gificon_evil.gif
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post #6 of 31
Personally I've been using Crisco since it went Trans Fat free, and haven't had any problems.
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post #7 of 31
TexasSugar what brand of butter do you use? (sorry for hijacking your thread) icon_redface.gif
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post #8 of 31
Quote:
Originally Posted by TexasSugar

Personally I've been using Crisco since it went Trans Fat free, and haven't had any problems.

me neither. I never even knew there was a formula change until CC'ers started talking about it.
post #9 of 31
Ya know, I bought Hi Ratio shortening a few months ago and really didn't like it. Now...I'm an SMBC girl, but when it comes to outdoor weddings or cakes that have to travel w/ potential for heat...

Anyway...I guess I just didn't like the texture...maybe I'm used to that "greasy" feeling. Or maybe I got a bad batch of Hi Ration.

Hmmm...
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I shall pass through this world but once. Any good therefore that I can do, or any kindness that I can show to any human being, let me do it now. Let me not defer it or neglect it, for I shall not pass this way again. ~Etienne de Grellet
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post #10 of 31
Sorry that was a little off topic. icon_redface.gif
I shall pass through this world but once. Any good therefore that I can do, or any kindness that I can show to any human being, let me do it now. Let me not defer it or neglect it, for I shall not pass this way again. ~Etienne de Grellet
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I shall pass through this world but once. Any good therefore that I can do, or any kindness that I can show to any human being, let me do it now. Let me not defer it or neglect it, for I shall not pass this way again. ~Etienne de Grellet
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post #11 of 31
I make Indydebi's Buttercream recipe and is the best!!!! icon_lol.gificon_lol.gif Thanks Indydebi for sharing your recipe!!! thumbs_up.gifthumbs_up.gif But to tell the truth I didn't know about the trans fat free in Crisco until I hear it here. But I went to Walmart and they have a brand called Great Value and the shortening does have trans fat, I will be using it today to do buttercream I'll post how it goes.
post #12 of 31
pearlydi I checked that Great Value brand and I guess our Walmart has changed it out because ours has no trans fat.
indydebi I am gonna try your recipe this week to see if it works for me. It just seems like my BC doesnt mix together well and it doesnt get a crust!
I gotta figure out something~I have to make my moms wedding cake in April icon_cry.gificon_cry.gificon_cry.gificon_cry.gificon_cry.gif and I dont wanna have to resort to use wiltons pre-made ~way to sweet!
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post #13 of 31
Quote:
Originally Posted by cakeaddictunite

TexasSugar what brand of butter do you use? (sorry for hijacking your thread) icon_redface.gif



I don't use butter in my buttercream. All crisco here.

I bought GV brand once, a couple of years ago, right after Crisco made the big change, and I didn't like it. It gave me that cloying mouth feel, so I didn't even finish out the can.
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post #14 of 31
Quote:
Originally Posted by cakeaddictunite

It just seems like my BC doesnt mix together well and it doesnt get a crust!

what's the fat/sugar ratio?
post #15 of 31
1/2 cup
vegetable shortening
1/2 cup margarine
1 teaspoon vanilla extract or flavoring
4 cups confectioners' sugar
2 tablespoons milk* (or water)
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