How Do I Make A Bc More Crusting?

Decorating By BakingGirl Updated 20 Feb 2009 , 6:54pm by sugarshack

BakingGirl Posted 19 Feb 2009 , 11:06pm
post #1 of 11

I am making a teddy cake and icing the cake in BC to create fur. I am going to use a cream cheese icing as it would complement the cake nicely, but I want to ramp up the crustability (nice word) of the BC to make sure the fur holds its shape. Can I add some meringue powder to the recipe to do that?

The recipe is: 1/2 cup shortening, 1/2 cup butter, 8 oz cream cheese, 1 tbl vanilla, 2 lb powdered sugar and 1/2 tsp salt.

How would you adjust the recipe to make it more crusting?

10 replies
JanH Posted 19 Feb 2009 , 11:34pm
post #2 of 11

The crusting cream cheese recipe on CC is highly rated:

http://www.cakecentral.com/cake_recipe-2047-Crusting-Cream-Cheese-Icing.html

HTH

Wjk Posted 19 Feb 2009 , 11:46pm
post #3 of 11

I add meringue powder to my bc and cc recipes to make it crust.

HTH!

sweetjan Posted 19 Feb 2009 , 11:50pm
post #4 of 11

The meringue powder works

indydebi Posted 20 Feb 2009 , 12:09am
post #5 of 11

crusting is a result of the fat/sugar ratio. More fat ... less crusting. More sugar ... more crusting.

BakingGirl Posted 20 Feb 2009 , 3:21am
post #6 of 11

So the posters who add meringue powder - how much do you add to the recipe?

This is supposed to be a crusting recipe to start with, I just want to make it even more crusty.

maurigirl Posted 20 Feb 2009 , 3:44am
post #7 of 11
Quote:
Originally Posted by BakingGirl

So the posters who add meringue powder - how much do you add to the recipe?

This is supposed to be a crusting recipe to start with, I just want to make it even more crusty.




I use one tablespoon per pound of powdered sugar

BakingGirl Posted 20 Feb 2009 , 4:19am
post #8 of 11

Thanks maurigirl!

sugarshack Posted 20 Feb 2009 , 7:45am
post #9 of 11
Quote:
Originally Posted by BakingGirl

Thanks maurigirl!


I would use less fat/and or more sugar

BakingGirl Posted 20 Feb 2009 , 1:22pm
post #10 of 11

Thanks Sugarshack, I will do that too. I realised that my BC is still a little on the soft side, so it would not hurt to add some more sugar to it. I am an IMBC girl so traditional buttercreams still has me a bit confused.

sugarshack Posted 20 Feb 2009 , 6:54pm
post #11 of 11

YW!

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