Will Adding Karo Syrup Or Water Keep It From Crusting??
Baking By cakiemommie Updated 18 Mar 2010 , 3:58am by ninatat
I want my buttercream to be nice and spreadable but still crust nicely so I can smooth it. Will adding karo syrup or water to it make it lose it's ability to crust??
Unless you get the icing too thin I can't see how adding liquid will make it not crust.
Crusting is based on the sugar to fat ratio, not the liquid amount.
i tried a new recipe and it called for karo syrup and i followed the directions, and it came out awful, it was sticky, and nothing i could do would help it, the only time i use karo syrup is when i do my butter cream roses, just a bit, i found out this good hint on here, but i wouldn't use karo syrup to thin your bc i also use a little water.
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