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Crusting buttercream

post #1 of 4
Thread Starter 

How do i make my crusting butter cream really crust, mine always remain slightly crusted but still melts. I put the cake in the freezer to crumb coat then i remove it and put on the remainder of the butter cream and it just dont get all the way crusted. please help, thanks

post #2 of 4

Add more powdered sugar, it will crust faster.

post #3 of 4

What are you using to make it ?

post #4 of 4

If you are frosting a cake out of the freezer, it's probably condensation that's preventing it from crusting properly.  Try on a room temperature cake and see if it works out.  If yes, then problem solved.  If no, then your frosting recipe needs tweaking (more sugar as suggested).

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