I cant help but notice that a lot of buttercream recipes call for flour. What does the flour do? It seems to me that it would just give the BC an iky raw flour taste. I never use flour in mine and it always turns out fine.
Is there something I'm missing? why add flour?
I cant help but notice that a lot of buttercream recipes call for flour. What does the flour do? It seems to me that it would just give the BC an iky raw flour taste. I never use flour in mine and it always turns out fine.
Is there something I'm missing? why add flour?
I would not do this either but I have read that it takes way from it being so sweet.... Yuck ... LOL .... There is other things you can do to help with the sweetness....
I was under the impression that the flour acts as a stabilizer and aids in the crusting...but I don't use it, I use the meringue powder instead!
YOU know it could do that . I never thought of that one Mrs Missey.... I use Stay Ice for my stabilizer to help in the melting with humidity on summer days...
I use the Meringue Powder as well, but where do you get Stay Ice. The humidity in this area is so bad that I may need to look into that product.
I order a large bucket from my cake store as to where you can get it online I have found it one place and off the top of my head I cant remember I will look this afternoon to see if I can find it for you ...
I don't use it or meringue powder... but based on what I'm reading here... flour is certainly cheaper than meringue powder if they are both used for the same purpose (crusting).
Have ya'll used the faux fondant recipe? I have & it was very tasty! Carol Ann swears by it. You can't taste the flour in it at all. It is good! I guess the flour is for crusting. I never even thought about it. I just thought the Faux Fondant recipe was cheaper then regular BCI. I still use BC all the time. I would like to practice faux fondant more.
I tried this 2 weeks ago and it actually give your icing a gritty/grainy feel in your teeth...not nice. As for the crusting, I noticed nothing different. Stick to what you do without the flour, it's not necessary (in my opinion).
Why does everyone here want their BC to crust? I mean, a crust on your icing, that's just gross. If anything, it shoul dbe something that's avoided, right?
when you see those perfectly smoothed wedding cakes without any creases or wrinkles, they have used crusting BC. It air dries slightly so you can smooth it out with parchment paper or papertowel, so you can have perfect edges or smooth sides and tops. It doens't affect the taste at all and it's not rock hard crusty. I don't use it unless someone wants a perfectly smooth wedding cake...I don't do it for birthday cakes or cupcakes though.
Why does everyone here want their BC to crust? I mean, a crust on your icing, that's just gross. If anything, it shoul dbe something that's avoided, right?
It's just a term used.. it doesn't really crust over like a pudding or certain soups might. It's totally different. I use it for all my cakes. The icing stays very soft and palatable. No difference in how it looks, tastes or feels in your mouth. It's just easier to smooth and to do certain decorating techniques with... and it rarely smears...
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