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Does this BC crust?

post #1 of 11
Thread Starter 

I saw this BC recipe, posted by Jeff Arnett on his 'Upside-down-icing-technique' tutorial:

http://cakecentral.com/tutorial/upside-down-icing-technique-for-perfectly-smooth-icing )

I'm looking for a tasty BC icing that will crust & work under fondant, but if I decide not to use the fondant (I may run out of time), will be tasty on it's own. This has a fair amount of butter in the recipe - will that prevent it from crusting?

 

3 sticks butter

1 C. shortening

2  lbs. powdered sugar

1 tsp. clear vanilla

 

Thanks!

post #2 of 11

That's 2 1/2 cups of fat to 2# of sugar. 

What makes BC icing crust is more sugar than fat.  I haven;'t tried that method/recipe so I'm not sure but I'd say no it won't.  It will make a very smooth, easy to work with icing but I don't think it will curst.  You could try using only 2 sticks of butter and 1/2 cup of shortening.

post #3 of 11
Thread Starter 
Quote:
Originally Posted by kakeladi View Post

That's 2 1/2 cups of fat to 2# of sugar. 

What makes BC icing crust is more sugar than fat.  I haven;'t tried that method/recipe so I'm not sure but I'd say no it won't.  It will make a very smooth, easy to work with icing but I don't think it will curst.  You could try using only 2 sticks of butter and 1/2 cup of shortening.

Thanks so much for your post. Can you recommend a BC recipe you like?

post #4 of 11
Quote:
Originally Posted by Deb2013 View Post

Thanks so much for your post. Can you recommend a BC recipe you like?


I really like the Extra Special Buttercream recipe from this site. The recipe is:

 

2 sticks butter

1 cup shortening

3 tsp. flavoring (I use vanilla, butter and almond)

1/2 tsp. salt

2 lbs. powdered sugar

6 to 7 Tbsp. whipping cream (or as needed to make the right consistency)

1 Tbsp. meringue powder

 

Everyone seems to really like it. I've forgotten the meringue powder and it still crusts well.

post #5 of 11
Thread Starter 
Quote:
Originally Posted by dawnybird View Post


I really like the Extra Special Buttercream recipe from this site. The recipe is:

 

2 sticks butter

1 cup shortening

3 tsp. flavoring (I use vanilla, butter and almond)

1/2 tsp. salt

2 lbs. powdered sugar

6 to 7 Tbsp. whipping cream (or as needed to make the right consistency)

1 Tbsp. meringue powder

 

Everyone seems to really like it. I've forgotten the meringue powder and it still crusts well.

 

That sounds like a great recipe. I don't have meringue powder, but I have dried egg whites - will that work?

post #6 of 11
Thread Starter 

I just Googled and found meringue powder is basically powdered egg white, so sound like that will work - thanks!

post #7 of 11
Thread Starter 
Quote:
Originally Posted by dawnybird View Post


I really like the Extra Special Buttercream recipe from this site. The recipe is:

 

2 sticks butter

1 cup shortening

3 tsp. flavoring (I use vanilla, butter and almond)

1/2 tsp. salt

2 lbs. powdered sugar

6 to 7 Tbsp. whipping cream (or as needed to make the right consistency)

1 Tbsp. meringue powder

 

Everyone seems to really like it. I've forgotten the meringue powder and it still crusts well.

 

Do you know how many cups of icing this recipe makes? 
post #8 of 11
Thread Starter 
Quote:
Originally Posted by kakeladi View Post

That's 2 1/2 cups of fat to 2# of sugar. 

What makes BC icing crust is more sugar than fat.  I haven;'t tried that method/recipe so I'm not sure but I'd say no it won't.  It will make a very smooth, easy to work with icing but I don't think it will curst.  You could try using only 2 sticks of butter and 1/2 cup of shortening.

Thanks for the advice. I think I'll go with the recipe below to be sure of the crusting, so my GP?Fondant details will work.

post #9 of 11

I'm sorry, I've been away from the computer and didn't see your question until now. I've never measured it out, but it will ice a 9 inche round, torted to four layers, (so 3 layers of buttercream plus the outside of the cake. Then I usually have 2 or 3 cups left over. Sorry I can't be more precise!
 

post #10 of 11
Thread Starter 
Quote:
Originally Posted by dawnybird View Post

I'm sorry, I've been away from the computer and didn't see your question until now. I've never measured it out, but it will ice a 9 inche round, torted to four layers, (so 3 layers of buttercream plus the outside of the cake. Then I usually have 2 or 3 cups left over. Sorry I can't be more precise!
 

 

I torted 3, 9"x2" layers and doubled the recipe. It filled between all the layers (5) and the did the crumb coat (note: my filling was on the heavier vs. light side as my layers weren't level).

I then made 1-1/2 times the recipe to do the final coat of icing and ended up with a bit more than a cup left over. The cake ended up being about 8" high. Everyone loved the icing!

post #11 of 11

If you do the upside down frosting technique, it is really hard to do it with a buttercream is not able to get hard under the cold cake.  I've done the upside down with SMBC, all and majority butter ABC, and a majority of hi-ratio ABC.  By far the most difficult mix was the majority shortening mix.  When upside down and trying to smooth it, the weight of the cake is going to keep squishing the shortening ABC out.  Where as the coldness of the cake when on top of the SMBC and the Butter ABC firmed up the base and held it in place while doing the smoothing on the side. 

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