Cake Central › Cake Forums › Cake Talk › Recipes › Crusting buttercream
New Posts  All Forums:Forum Nav:

Crusting buttercream - Page 2

post #16 of 29
A 2-lb bag of powdered sugar is about 7 cups (per ask.com). Which means each cup represents .2857 lbs of sugar (2.0 lbs divided by 7 cups = .2857 lbs per cup).

.2857 x 4 = 1.14 lbs of sugar

You have 1 cup of fat to 1.14 lbs of sugar, which is 2 cups fat to "about" 2 lbs sugar.

My recipe is about 1-1/3 cups fat to 2 lbs sugar.

Anytime I see a thread where the issue is "my icing isn't crusting well", 9 times out of 10, the recipe is a 1:1 fat/sugar ratio.

I'd reduce the fat to help it crust better, or add more sugar.
post #17 of 29
I use a 1 cup to 1lbs of sugar ratio, and my icing always crusts. Actually it is around 2 cups and 2lbs of powder sugar. But I have never had a crusting issue. Infact sometimes my icing crusts before I want it too.
My Weight Loss Support Group is The Chunky Monkeys!
Reply
My Weight Loss Support Group is The Chunky Monkeys!
Reply
post #18 of 29
Thank you indydebi I'm gonna try a batch this week.
Dianna <3
Reply
Dianna <3
Reply
post #19 of 29
NEVER use margarine in your icing. It will make the icing too soft.
post #20 of 29
Texas and prterrell, I'm going to start watching to see if margarine is a factor in the threads I observe problems with the 1:1 ratio. That would be something cool to put in my "lessons learned on CC" page!
post #21 of 29
Indydebi - it wouldn't suprise me if it were. Margarine has a higher liquid content than does shortening (which has none) or butter, although butter does have liquid in it, so recipes that use either part or all butter instead of shortening, will require higher amounts of PS in order to crust. I honestly have never seen any frosting made with margarine behave properly. But then, I AM fairly anti-margarine. The ONLY time it is even in my house is during Lent, when I use a vegan soy based margarine in place of butter on toast and the like. I am really looking forward to Easter and biting into a freshly baked roll with lots of real butter on it! icon_biggrin.gif
post #22 of 29
Stupid question then what if it doesnt say margarine or butter on the package? The brand I have been using doesnt specify.(Blue Bonnet) icon_rolleyes.gif
Dianna <3
Reply
Dianna <3
Reply
post #23 of 29
Quote:
Originally Posted by cakeaddictunite

Stupid question then what if it doesnt say margarine or butter on the package? The brand I have been using doesnt specify.(Blue Bonnet) icon_rolleyes.gif



It's margarine.

According to the Blue Bonnet website, it says it "bakes like butter".
post #24 of 29
Blue Bonnet is margarine. If it doesn't say BUTTER, then it's not BUTTER. Land O'Lakes is the only national butter brand I can think of off-hand. However, I just use the store-brand (either Publix, or BJ's Wholesale Club as those are the 2 places I buy my groceries).
post #25 of 29
hmmm that may be part 2 of the non crusting issue I'm having!! *bangs head on desk* wow!!! Start from the beginning!!!! icon_cry.gificon_cry.gificon_cry.gificon_cry.gificon_cry.gificon_cry.gificon_eek.gificon_eek.gificon_eek.gificon_eek.gificon_eek.gif
Dianna <3
Reply
Dianna <3
Reply
post #26 of 29
Quote:
Originally Posted by indydebi View Post

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

Do you use butter or shortening for your fat? I've been having a heck of a time with mine crusting and I thought it was because my cakes were too cold. Looks like I was using too much fat! Thank you so much for your help!
post #27 of 29

trilip, I use Crisco in my icing.  Once in awhile I will make a chocolate icing and I use the Hersehy Cocoa recipe, which uses butter.

post #28 of 29
Quote:
Originally Posted by indydebi View Post

trilip, I use Crisco in my icing.  Once in awhile I will make a chocolate icing and I use the Hersehy Cocoa recipe, which uses butter.
You are wonderful! Thank you so much!
post #29 of 29
Indydebi: does this principle apply to meringue buttercreams? I have started using a recipe I found on here titled "fluffy American buttercream". I really LOVE the flavor and fluffy texture of it. It's not super sweet like classic American buttercreams can be. I have always tried to avoid using strictly shortening in my BC, but of course, I've never had a BC that crusted either. I'm starting to want to try a more shortening based recipe so I can actually use the paper towel or parchment paper method to get it smooth. I have such a hard time smoothing my icing. So, #1, is it possible to get a meringue based BC to crust? If so, how would you suggest I alter this recipe to do so. OR should I just use an all together different recipe when I want it to crust?
(This recipe CLEARLY has a HUGE fat to sugar ratio)
Here's the recipe: 2 lbs powdered sugar
3/4 c pasteurized egg whites
24 oz (6 sticks) Butter
8 oz. shortening
2 T vanilla
Also, do you also use your same 100%crisco based BC's to fill your cakes or do you only use it to cover your cakes to get them smooth/crusted?? Just curious?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Crusting buttercream