I recently took the Wilton classes and tried the Wilton buttercream recipe with crisco (transfat free) and it won't crust! I even tried adding 1 TBSP meringue powder and it still wouldn't crust. When I used the cake dummy it crusted fine so my instructor thought maybe my cakes were too moist, but I like my cakes and certainly don't want them dry. Does anyone have any idea what I'm doing wrong? I'm willing to try a different recipe if it works better.
What makes an icing crust is the amount of fat (crisco) to the amount of sugar used. Cut down a bit on the Crisco. The more fat, the less chance it will crust.
Meringue powder has little to NO effect on it at all.
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