I used a different buttercream today that I found on here, and it's very good!! But it's very much like an all cream cheese icing so I'm wondering is it going to crust like normal buttercream? And do I need to refridgerate it??
Here's the recipe:
Its called Best Ever Buttercream.
1 c shortening
1 c butter
1c heavy cream
8 c powdered sugar
2 tsp extract
pinch of salt.
I actually added more sugar because it was TOO creamy at first. But it is VERY good, just need some help tonight.
Thanks so much!!
Being that it has a cup of cream I don't think it will crust, it almost sounds like a whipped bc. It sounds real good. I've never tried it but if you put the iced cake in frig and it doesn't crust in about 30 min than chances are it's not a crusting recipe.
I'm not an expert, but most crusting recipes have merangue powder of flour added.
Well that's what I thought.. So I added 2 tblsp of Meringue powder to it. I've had in the ref for a little while and am about to try to smooth it out. We'll see I guess.
Ok the results are in.... And it doesn't crust!!!!! So that means I wasn't able to get it completely smooth so no biggie right?!? I thought I would just cover it in fondant, but no.. My friend INSISTED that I did not cover it in Fondant! So I had an ivory monstrosity last night that I coverd the best I could but it basically looks like I just started decorating cakes and that it was one of my first ones.
Oh well.. Make a bad cake and move on right? Ya live and ya learn.
I'll be posting the pic later today.
I think its because of the cream.
Good luck on your next one.
The ratio of fat to sugar is way off in the recipe, no chance it would crust.
Also, as a clarification, meringue powder and/or flour do not cause an icing to crust.