Bc Failure

Decorating By shandidandi Updated 17 Apr 2009 , 1:46pm by shandidandi

shandidandi Posted 16 Apr 2009 , 6:30pm
post #1 of 4

ok I have tried several recipes for a crusting cream. im either not doing the right recipe or not waiting long enough. what is the best crusting that tastes good.

3 replies
jammjenks Posted 16 Apr 2009 , 7:19pm
post #2 of 4

You'll probably get varying responses here, but I'll share my recipe. It crusts almost immediately.

1 cup shortening
1 cup butter or margerine
1 tsp vanilla
pinch salt
2# powdered sugar

Cream first 4, then add ps until well combined. Thin with water to desired consistancy.

indydebi Posted 16 Apr 2009 , 7:47pm
post #3 of 4

Crusting is the ratio of fat to sugar. More sugar ... more crusting. More fat ... less crusting. I can remember it because I think of "more crisco and it slides off the cake" but more sugar and it SITS there.

If I need to thin my icing, I just add more milk. This thins it down for easy icing and for stringwork, but the crusting ratio remains the same.

shandidandi Posted 17 Apr 2009 , 1:46pm
post #4 of 4

Thanks. Im sure glad i found cc. Im self tought and so some stuff i dont really know about and its nice to get advice from people.

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