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miasuzzette
Frequent Member
Joined: Mar 09, 2008
Posts: 261
Location: Connecticut
Birthday: Feb 13
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 Posted:
Sat Nov 07, 2009 6:06 pm |
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Hi, Thanks for looking... Curiosity, What is it that crust the Buttercream, Butter or Shortening? Thanks for your post. Have a Good one  |
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prterrell
Forum Fanatic
Joined: Mar 20, 2007
Posts: 3817
Location: Newnan, GA (just outside Atlanta)
Birthday: Mar 30
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Sat Nov 07, 2009 6:08 pm |
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Actually, the crust is formed due to the powdered sugar. |
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miasuzzette
Frequent Member
Joined: Mar 09, 2008
Posts: 261
Location: Connecticut
Birthday: Feb 13
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Sat Nov 07, 2009 6:11 pm |
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So, If you don't want a crust. What do you add to your Buttercream mix. I'm still learning.. Thank you...  |
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bettinashoe
Frequent Member
Joined: May 28, 2008
Posts: 414
Location: Bartlesville OK
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Sat Nov 07, 2009 6:18 pm |
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I believe the "crusting" is from the egg whites or meringue powder. There are a number of recipes which don't have these ingredients in them. |
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prterrell
Forum Fanatic
Joined: Mar 20, 2007
Posts: 3817
Location: Newnan, GA (just outside Atlanta)
Birthday: Mar 30
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Sat Nov 07, 2009 6:25 pm |
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bettinashoe, the egg whites/meringue powder does not cause the crusting, the powdered sugar/fat (butter, shortening or both) recipe will always crust.
miasuzzette, for a non-crusting buttercream, you need to make Italian Meringue Buttercream, Swiss Meringue Buttercream, French Buttercream, or German Buttercream. |
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miasuzzette
Frequent Member
Joined: Mar 09, 2008
Posts: 261
Location: Connecticut
Birthday: Feb 13
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Sat Nov 07, 2009 6:43 pm |
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Prterrell < I want to say Thank you for your information and time. |
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bettinashoe
Frequent Member
Joined: May 28, 2008
Posts: 414
Location: Bartlesville OK
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Sat Nov 07, 2009 6:43 pm |
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I saw where you indicated that in your post, prterrell and that makes sense. But...the meringue powder always seems to make a crust form. If you underbeat the icing or don't add enough meringue, it doesn't crust so that's what I always though the crust secret was. |
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prterrell
Forum Fanatic
Joined: Mar 20, 2007
Posts: 3817
Location: Newnan, GA (just outside Atlanta)
Birthday: Mar 30
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Sat Nov 07, 2009 6:49 pm |
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Well, the Wilton icing has always crusted and they only recently started having the meringue powder in the recipe. |
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DetailsByDawn
Regular Member
Joined: Sep 02, 2009
Posts: 150
Location: Ontario, CANADA
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Sat Nov 07, 2009 6:59 pm |
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I think you're both right. The crusting is due to the ratio of sugar to fat. Usually, with a non-crusting "american" buttercream, you can add meringue powder, which will cause it to crust. Even though most American buttercream recipes are pretty much the same ingredients (PS butter/shortening, water/milk, flavour), it depends on the ratio of sugar to fat. IThe higher the sugar content, the more likely your recipe will crust. If you want a non-crusting buttercream, add more butter/shortening. |
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CakeMommyTX
Forum Addict
Joined: Aug 07, 2007
Posts: 1603
Location: where the sidewalk ends....
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Sat Nov 07, 2009 7:00 pm |
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mmmmm crusting icing, yummy!
I had to explain "crusting butter cream " to a non-caker the other day and you would of thought I told them the secret ingrediant was spit, they looked mortified to hear the words icing and crusted in reference to cake..lol |
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kakeladi
Forum SuperStar!
Joined: May 26, 2004
Posts: 6468
Location: Northen Indiana
Birthday: Aug 11
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Sat Nov 07, 2009 7:35 pm |
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It definitely is the ratio of fat to sugar (sugar to fat?) NOT the meringue/egg whites:)
Wilton is in the business of *selling* so they want you to think that's what makes it crust.
The reason the Wilton recipe always crusts is because of the perfect ration of fat to sugar. Use more fat (be it shortening, butter, margarine or even lard) to keep it from crusting.
A great recipe is 2 cups butter; 2 pounds sugar; 2 Tablespoons flavoring will give you a nice, tasty, NON crusting b'cream.
Cut down by as little as 1/2c on the butter and it will crust slightly.
Try it for yourself and see. |
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miasuzzette
Frequent Member
Joined: Mar 09, 2008
Posts: 261
Location: Connecticut
Birthday: Feb 13
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Sat Nov 07, 2009 8:00 pm |
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Hi and Thanks for the posting. I like to hear the difference of opinion. My other question to kakeladi. Besides the flavoring, do you add milk or water? Or just as you wrote it down, I would like to try your recipe and thank you for posting.
Thank you |
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indydebi
Forum Matriarch
Joined: Jul 07, 2006
Posts: 23633
Location: Indianapolis IN
Birthday: Jan 19
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Sat Nov 07, 2009 9:22 pm |
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| kakeladi wrote: | It definitely is the ratio of fat to sugar (sugar to fat?) NOT the meringue/egg whites:)
Wilton is in the business of *selling* so they want you to think that's what makes it crust. |
I totally agree with this 100%. My icing crusts great and always has. I have NEVER used merinque powder in my icing. I never even knew what the heck it was for! Saw it on the shelf at the cake supply store and thought, "Huh! Wonder what you use THAT stuff for?" 
You can throw your merinque powder away ... you'll never miss it in making cake icing. It has NOTHING to do with crusting. |
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Texas_Rose
Forum Fanatic
Joined: Feb 26, 2008
Posts: 4767
Location: San Antonio, TX
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Sat Nov 07, 2009 9:29 pm |
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Indydebi is the queen of crusting buttercream! The Wilton recipe never crusted for me, meringue powder or not...maybe because of the humidity here. Anyhow, I never knew what crusting WAS until I tried Indydebi's recipe |
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bettinashoe
Frequent Member
Joined: May 28, 2008
Posts: 414
Location: Bartlesville OK
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Sat Nov 07, 2009 11:44 pm |
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Interesting and thanks for the correction. I never really tried a buttercream, crusting or non crusting. before I began decorating (I know it sounds silly but I'm not an icing person). If I made icing, it was the 7 minute boiled icing. When I took my first Wilton class I remember being told the meringue powder made the icing stiff so that's what I've always thought. I'm qiot using the meringue powder recipe a few months back and use an Italian buttercream now which doesn't crust but is so light and smooth that even I can eat it (which is unfortunate because it has one pound of butter in it). Maybe I should go back to meringue powder! |
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