I've been having problems with my buttercream icing lately. It's the same crusting recipe that I have always used, but it hasn't been crusting. Does anyone know why this might happen?

The only difference that I make occassionally is that I substitute all shortening (and butter flavoring) for the butter-shortening combo to make pure white icing. Would that alter it's ability to crust?

Thanks!

What kind of shortening are you using? I heard Crisco has a new formula, that may be affecting it.

bump...i really want to know the answer too

Just a thought, but it's gotten hotter in Texas lately. Maybe it has something to do with the heat. Sometimes I put my cakes in the fridge for about 10 or 15 minutes to help them crust faster.

Just an idea from a newbie

i haven't tried it - but i read that adding 1-2 tablespoons of meringue powder will help...

good luck!