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What if I don't want my butter cream to crust? How do I make buttercream that won't crust?

post #1 of 4
Thread Starter 
I used to make really good buttercream but recently it's been crap,, anyone has a good recipe for buttercream for icing cakes?? Mine dries out and get hard. I think I get carried away with the powdered sugar.. Please help! Thanks
post #2 of 4
Hi! I use a delicious Austrian Buttercream recipe. The first phase is cooked, the second phase incorporates the sugar, butter and vanilla
post #3 of 4

The crusting happens due to the ratio between butter/fat and sugar. It crusts if you use a 1:2 ratio (f.ex. 500 g butter and 1000 (or more) g icing sugar) - so for it not to crust, just make sure you use less sugar than that (plus a little milk/liquid)...I'd try a 1:1,5 ratio and see how that suits your needs.

Let them eat cake. I'd rather be decorating them anyway.
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Let them eat cake. I'd rather be decorating them anyway.
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post #4 of 4

Any American style buttercream will crust - meaning just powdered sugar and butter (maybe a little milk), or powdered sugar and shortening. 

 

Try one of the meringue based buttercreams. They never crust because the fat content is so high and there is very little sugar. It may take some practice, but they are amazing in flavor. I would recommend trying the Swiss Meringue Buttercream first, as it is a bit easier than Italian Meringue. 

 

Good luck!

Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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