I use this on cupcakes all of the time as the taste and texture is heavenly, but I've seen a lot of threads on here where people are using it to decorate cakes. The experience that i've had with this butter cream is that if you put it in the fridge before serving the texture is not great as it's like eating a block of vegetable shortening, if you don't fridge it then it's a really creamy texture that doesn't crust. What recipe do you use to make it crust? at the moment the recipe I use is:
4 egg whites
250g of caster sugar
250g of unsalted butter
Heat the egg whites and sugar until the sugar dissolves and then pour into a mixer and mix until cool, once cool add the butter and keep mixing until the mixture forms medium peaks (it does split at first but then comes together after being beating. you also have to rebeat after fridging)
Do you use a different recipe completely or am I doing something wrong?
The butter based, meringue buttercreams don't crust.
The crusting recipes refer to decorator's buttercreams that are made with shortening (white fat/Trex,Crisco) and/or butter, powdered sugar (icing sugar), flavoring, and water/milk/cream.
There are many recipes here on CC for crusting buttercreams. The taste and texture is very different from meringue buttercreams--generally sweeter & stiffer, heavier. Some people prefer it because of it's workability, customer preference, taste, and cost. Others hate it for the same reasons
SMBC and IMBC do not crust. You should allow any cake with a meringue-based bc to come to room temp before serving to soften the icing, and it'll taste great!
you can decorate with it, like pipe with it, even though it doesn't crust.