I am making my first wedding cake on Saturday, and made a buttercream recipe for icing and decorating. It is NOT crusting at all and is way too soft and fluffy. I made several large batches and am wondering if I can salvage it. What ingredient makes buttercream crust? I am in a panic mode right now and hope someone can help me. ALSO, it turned out very grainy. I have made buttercream many years ago and never had these kind of problems. I hope someone can help me! Can someone recommend a buttercream recipe that CRUSTS? OR can I add an additional ingredients to this batch. (actually I have THREE batches made already)
Here is the recipe I used. I left some out on a dish all night and it is as soft as whip cream.
BUNNY's "MOCK SHACK'S BUTTERCREAM ICING"
2 cups Crisco
2 cups butter......NOT margarine.....softened
1 tbsp. vanilla flavoring
1 tbsp. almond flavoring
1 tbsp. butter flavoring
1/3 cup extra rich dry coffee creamer
1/3 cup boiling water
1 tsp popcorn salt
4 pounds pure cane powdered sugar (2 full bags)
Place softened butter and Crisco into your mixing bowl and beat with the paddle attachment for about 7-8 minutes until it has lightened in color and is nice and creamy in texture. (I use speed 6 using a standing Kitchen-Aid mixer.) WORDS TO LIVE BY:
Speed 4 for the Beater Blade
Speed 6 for the regular flat beater (paddle attachment)
While that is mixing, I measure out 1/3 cup of water in a liquid measuring cup. Place this into the microwave and heat till boiling. My 1100 watt microwave takes about 40-45 seconds roughly. In a 1/3 c. dry measuring cup, measure out the extra rich coffee creamer. Combine the boiling water and the dry coffee creamer together in the liquid measuring cup. Stir with a spoon until it has dissolved completely. Add in the popcorn salt to this hot liquid and stir to dissolve.
Add the flavorings to the Crisco/butter mixture and blend well.
Using the lowest setting on your mixer, alternate the powdered sugar and coffee creamer liquid until all is incorporated nicely. Turn the mixer up to speed 6 and beat for 8-9 minutes. The frosting will get nice and fluffy and a wonderful creamy texture.
Edited by lvtig1 - 3/13/13 at 6:45am