Hi, I've been wondering and this may sound silly but is the Wilton BC receipe a crusting BC?
And... what in your opinion is the best crusting BC receipe?
Thanks for any help.
yes, wilton is a crusting buttercream. as far as what is the best, I don't know cuz that is all I have used. I would like to try others, though
I shy away from words like "best" because something is best only in each person's personal opinion (geesh, the discussions I've had over Jif vs. Peter Pan as far as being "the best"! )
But the only icing I've used for 25 years is this one: http://forum.cakecentral.com/cake-decorating-ftopic-491583-0.html
I never had any problems with crusting, even with zero trans fat crisco ... i never even noticed a difference.
It crusts very well but remains soft inside. On my basketweave cakes, I can pick the top tier up by the sides (my hands touching the basketweave icing) and place it on the cake without any damge, but when the cake is cut, the icing is still nice and soft on the inside. It holds up in 90+ degree outside receptions.
My favorite bc is the one posted on this site by brickflor called "my buttercream recipe" http://www.cakecentral.com/cake_recipe-5183-2-My-Buttercream-Recipe.html
my favorite is mine:
Hee hee-I wanted to say the same thing, my favorite is mine
But I haven't tried anyone else's recipe's, once I got mine down pat hubby told me not to change it, it was perfect!