Non Crusting Buttercream?

Decorating By courtney1009 Updated 15 May 2008 , 11:20am by courtney1009

courtney1009 Posted 14 May 2008 , 12:55pm
post #1 of 5

Forgive me I'm new. I have been reading in the forums and I saw people talking about non crusting buttercream and crusting buttercream. I have never heard of them before. Can someone please explain?

4 replies
pianocat Posted 14 May 2008 , 1:22pm
post #2 of 5

Crusting bc actually dries and 'hardens' somewhat so that it is easy to decorate on and you can smooth it. Non-crusting bc stays soft and is a little more difficult to work with, but tastes great! You can smooth it somewhat. Not sure if this helps.

courtney1009 Posted 14 May 2008 , 9:22pm
post #3 of 5

Are certain types of buttercream crusting and others aren't ...Or are there specific recipes for each? Sorry to sound so dumb.

TexasSugar Posted 14 May 2008 , 9:31pm
post #4 of 5

Alot of buttercreams that have butter/crisco and powder sugar will crust. It is the ratio of fat (butter/crisco) to sugar that factors in to the crusting. A recipe that has a cup of fat to a lb of sugar will crust. The more sugar the faster the crust. The more fat the slower the crust and in some cases won't crust.

Cooked recipes that contain egg whites and granular sugar like Swiss or Italian Meringues do not crust.

courtney1009 Posted 15 May 2008 , 11:20am
post #5 of 5

Thanks! that clears it up!

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