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