post #1 of 4
This may be silly but I'm new at this. What ingredient makes some buttercreams crust and some not?
Thanks!
Emily
3
replies
post #2 of 4
It's the ratio of fat to sugar .... more sugar, more crusting. More fat, less crusting.
post #3 of 4
Yep, just as deby said. And don't let anyone talk you into meringue being the 'secret' ingredient. That only helps a tiny bit if at all.
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