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?

The crusting cream cheese recipe on CC is highly rated:

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

HTH

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

HTH!

The meringue powder works

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

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.

Thanks maurigirl!

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.

YW!