I would like to learn the difference, between these 2. Please, Help. I'm a Newbie. Thank U Butter Crust & Buttercream
Buttercream can either crust or not. It's dependent on the sugar:fat ratio.
SMBC or IMBC does not crust. Wilton's BC does crust as do most others.
Buttercream is an icing made with all butter or part butter and part shortening. Sometimes all shortening but then its not really *buttercream* because there is no butter.
Im not sure what butter crust is except when it comes to pies, making the crust out of butter
Maybe you were thinking of a crusting buttercream? This is when the buttercream develops a *crust* where the icing kind of stiffens and you can smooth it using various methods like paper towel, typing paper or the roller method. An all butter icing doesn't crust (i believe) so the methods above wouldn't work.
Icing like Swiss Meringue Buttercream or Italian Merinque buttercream do not crust.
Thank U Much for answering my question.