llj68 Posted 30 Jun 2005 , 11:14am
post #1 of

I'm just curious. Can somebody tell me what makes butter creams crust? It is the ratio of fat to sugar?

I have a bc icing recipe that is very similar to Joe's, so I'm not used to working with crusting bc. Now I use Dawn's bc recipe for "paying gigs".

TIA!!

Lisa

2 replies
peg818 Posted 30 Jun 2005 , 11:42am
post #2 of

its the sugar to fat.

mrsrunning Posted 30 Jun 2005 , 5:32pm
post #3 of

I thought it was the flour, that was the only thing differnt to me but I really have no ideal

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