HELP!!! I am having problems with my buttercream icing crusting. I am using the Wilton's buttercream recipe but for some reason now it is not crusting. When I get ready to transfer something on it using piping gel, it is a MESS. What am I doing wrong?
I'm not familiar with the recipe ... what is the fat/sugar ratio? (crusting is a result of the fat/sugar ratio .... more sugar, more crusting ..... more fat, less crusting.) How much liquid is added? Are you refrigerating the iced cake or allowing it to air dry (which aids the crusting process). Are you icing a warm, cold or frozen cake?
I am icing a cold cake.
I allow it to air dry.
I use about 1/8 cup of water.
1 cup crisco
2 cup sugar
2 tablespoon flavor
I'm not all that familiar with the crusting ratio. Yours does have a bit more fat than my recipe, which is...
1 c crisco
1/2 butter or marg.
8 c icing sugar (or 1 kg)
2 tsp flavour
1/2 c water (less for stiffer icing)
Hope this helps you out a bit.
You need more sugar. At least 4 cups (1lb) of sugar for the 1 cup of crisco to have crusting icing.
1 C fat / 2 C PS is NOT a crusting buttercream. No way, no how.
Thank you all SOOOOOOOO much for your help!!!!