How Do I Get My Frosting To Not Crust Over?

Decorating By culinarykris Updated 11 Jan 2009 , 8:31pm by kakeladi

culinarykris Posted 11 Jan 2009 , 5:10pm
post #1 of 4

I have asked everyone I know this simple question. How can I make a good tasting buttercream that does NOT crust over? I haven't had any luck as I'm told over and over again that it HAS to crust because of the confectioners sugar. I disagree because I have EATEN cake that is not crusty in nature. Hmmmm. help me out here???

3 replies
jescapades Posted 11 Jan 2009 , 5:19pm
post #2 of 4

buttercream will crust, but there are other frostings that won't - ie, non-dairy whip, some cream cheeses, mary kay... basically, any frosting you add powdered sugar to will crust.

Beckalita Posted 11 Jan 2009 , 5:21pm
post #3 of 4

Crusting has to do with the fat to sugar ratio....more butter or shortening & less powder sugar in your recipe will make it crust less. Or you can try the meringue buttercreams (SMBC or IMBC)...those do not crust at all.

kakeladi Posted 11 Jan 2009 , 8:31pm
post #4 of 4

Here is a good B'cream recipe that does not crust:

2 of everything Icing

2 Cups shortening
2 Cups butter
2 pounds powdered sugar
2 Tablespoons flavoring

Mix the shortening w/the butter well - 5 minutes at medium speed on a KA. Slowly add sugar, about 1-2 cups at a time until incorporated before adding the next cup. Once all sugar is incorporated, slowly beat (In KA on low) about 3-5 minutes. Add flavoring.

It's yummmmy and easy; perfectly smooth and easy to use. It will never crust.

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