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Crusting buttercream question

post #1 of 8
6/19/12 at 5:20pm
Thread Starter 
I tried this recipe http://cakecentral.com/recipe/fluffy-crusting-buttercream for crusting buttercream to try out the Viva paper towel method of smoothing but the buttercream was really sweet with the 8 cups of PS.

In the next batch, I used only 3 cups of PS and it was the right amount of sweetness. But it didn't crust at all.

So if I need it to crust, will I have to use all 8 cups of PS or is there any other way to make the frosting crust without making it so sweet? TIA!
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post #2 of 8
6/19/12 at 5:41pm
use half butter and half shortning.
No Cake is too pretty to eat!

Paula M Surrette
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No Cake is too pretty to eat!

Paula M Surrette
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post #3 of 8
6/19/12 at 6:21pm
I use half shortening and half butter and whipping cream (when i make american b/c) no meringue powder at all. Mine crust really nice and i use the viva paper towel method.
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post #4 of 8
6/19/12 at 7:18pm
With only 3 cups of sugar, it is almost half grease and half powdered sugar. The sugar crystallizing on the surface is what the crust in "crusting" actually is. When was the last time grease crusted? If you don't like the sweetness, try an extra splash of vanilla and a couple dashes of popcorn salt, and use half butter, or melt equal parts unsweetened coffee creamer in hot water and use that for your liquid.

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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post #5 of 8
6/19/12 at 7:25pm
Thread Starter 
But will it still crust if I don't use the full 8 cups of powdered sugar? I thought the PS contributed to the crusting?
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post #6 of 8
6/19/12 at 7:27pm
Thread Starter 
oops.. annabakescakes.. didn't read your comment...

So increasing the salt might cut the sweetness but still crust, since the sugar amount is intact? I'll try that to see how it works.. thanks! icon_smile.gif
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post #7 of 8
6/19/12 at 7:42pm
Add the extra vanilla too, and use a cup of butter and a cup of shortening, rather than all shortening. It improves the flavor. You can use 3-4 oz of the liquid if you use butter, to help it crust better.

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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post #8 of 8
6/20/12 at 7:21am
Thread Starter 
thank you!! will try that! icon_biggrin.gif
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