I have been using the Whipped Cream Buttercream recipe from the recipe section for about a year and love it. I have not been able to find anything that tastes this good. However, I have a few complaints I'm hoping someone can help me with.
1. It will crust, but ever so slightly. It calls for meringue powder. If I add more will that help it to crust more?
2. It is very soft, making it difficult to work with. I have been practicing sugarshacks method, but it seems that I can't use this recipe with her method. The icing is so soft that I can't add much more than I need because it will droop, making it difficult to get the sharp edges. It also liquifies/melts when touch with a hot spatula. I realize that I could add powdered sugar to it to thicken it up, but I'm worried it will be too sweet if I do. Maybe I can add more salt to counteract it? I also worry that it will no longer have the whipped texture.
I am going to try these things the next time that I make it, but I thought I'd post here first and see what might come of it. I may be asking for the impossible.
The Whipped Cream b/c is a great, but soft frosting.
(Whipped frostings don't crust. (Neither do the meringue b/c's.)
You can probably alter the recipe to make it crust by adding a lot more powdered sugar but then it will no longer be WCBC.....
Pretty much what JanH said... The whipped BC just is more for taste, you could still use it as filling, but you should have a strong and sturdy BC on the outside if you are going to decorate.
You should try IndyDebi's crusting icing recipe. I base my BC off of her recipe, with a few tweaks to personalize it. Everyone loves it.
Sometimes trying something new is the only way that you are going to find out what works for you. Give it a whirl.