I am looking to find out how to make a crusting buttercream LOVE the taste of bc with just butter,made some today but it didn't crust to good and did not hold up to good the icing sagged some but do think I made it a little thin. Have used just crisco but the taste just isn't as good as juast butter. The stripes are fondant is it to heavy for the buttercream. Thanks
Here's my super great tasting recipe for you to try. http://cakecentral.com/a/2-icing
Be sure to read it through before making.
What makes icing crust is LESS fat to sugar ratio. The more fat (be it butter or shortening or both) the less chance it will crust. Also, humidity - a real summertime problem for many people will make it take longer for icing to crust. The warmer and more humid in your kitchen the longer it will take.
The use of meringue powder is NOT necessary to make or even help make icing crust. Meringue powder is nothing more than dried egg whites and lots of chemicles. And yes, some people use cornstarch but again, it is not necessary if the ration of fat to sugar is correct.
The use of meringue powder is NOT necessary to make or even help make icing crust. Meringue powder is nothing more than dried egg whites and lots of chemicles. And yes, some people use cornstarch but again, it is not necessary if the ration of fat to sugar is correct.
Really? My Wilton instructor said to use it to help it crust up nicely.
She was probably told the same thing, and just assumed it to be true. Next time try a batch without it, and see if it makes any difference, I'd bet it doesn't. My understanding is crusting has to do entirely with fat to sugar ratios, but I don't work with it, so not a ton of experience.
Baking is one of those professions with a lot of 'myths', and unless a recipe fails, people see no reason to experiment and find out what works or why it works. Just google 'macaron tips and tricks' and see what I mean. :)
She was probably told the same thing, and just assumed it to be true. Next time try a batch without it, and see if it makes any difference, I'd bet it doesn't. My understanding is crusting has to do entirely with fat to sugar ratios, but I don't work with it, so not a ton of experience.
Baking is one of those professions with a lot of 'myths', and unless a recipe fails, people see no reason to experiment and find out what works or why it works. Just google 'macaron tips and tricks' and see what I mean. :)
Thanks a bunch! I tried not adding the meringue to my bc. It still crusted nicely. Man will that save me some money! I appreciate it.
............My Wilton instructor said to use it to help it crust up nicely.............
Of course! Wilton is in the business of *selling product*. They would tell people that so you will buy it.
Yes, it will help BUT......... just a *TINY* bit.
It's the amount of fat compared tothe amount of sugar that makes b'cream icing crust or not.
I don't think the sagging has to do with the butterceam recipe. I'm thinking it has to do with not letting the cake settle before icing it.
A
Original message sent by kearniesue
I don't think the sagging has to do with the butterceam recipe. I'm thinking it has to do with not letting the cake settle before icing it.
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