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Why is my BC crusting so fast??

post #1 of 6
Thread Starter 
My BC starts crusting before I can even finish frosting my cake & it's driving me nuts! I just recently started having this problem about a month ago. The only thing I have changed is measuring out my PS rather than using the 2 lb bag of C&H PS & I use less meringue powder now. I use the basic Wilton BC recipe with the exception of Hi-Ratio Shortening:

2 C Hi-Ratio
6-7 C PS
2 tsp vanilla
1-2 Tbsp meringue powder
6-8 Tbsp water depending on consistency

Anyone know the cause? Thanks for the help!
post #2 of 6
Crusting is a function of the fat to sugar ratio, not meringue powder. And your ratio actually looks right. 1 c fat to 1 pound sugar. Maybe I'm missing something . . .
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #3 of 6
Thread Starter 
Quote:
Originally Posted by leah_s

Crusting is a function of the fat to sugar ratio, not meringue powder. And your ratio actually looks right. 1 c fat to 1 pound sugar. Maybe I'm missing something . . .



Thank you for your response Leah. Could the heat have anything to with it? It has been extremely hot here in Colorado. Do you have any suggestions? If I use less sugar than my frosting will taste greasy.
post #4 of 6
With the hi-ratio it probably won't taste greasy. Its a different product than crisco.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #5 of 6
I'm thinking the weather could very much have lots to do with it crusting so quickly. Have you tried other recipes? Here's a great one......http://cakecentral.com/recipe/2-icing
post #6 of 6
Thread Starter 
Thank you kakeladi for the recipe link. I do want my BC to crust, just not before I am done frosting my cake. I will try to decrease my PS & see if it makes a difference.
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