I brought some cK Buttercream from my local shop to use and I am finding that it crust way to fast for me to us sugarshacks icing meathod. Does anyone have a suggestion on how I can acomplish making the icing less crustable? So that I can work with it for a longer period of time?
I don't use that type of icing, but I remember someone else posting this, and one of the suggestions mentioned was to add a bit more water to it, maybe a teaspoon at a time, and then work with it to to see if it needs more.
I use CK icing and have used it exclusively for the last 4 years. I usually add 1-2 tbsps of water to slow down the crusting. I add one tbsp and then test the consistency. Sometimes 1 tbsp is enough to slow it down. I love their icing!!! I hope this helps. If you have anymore questions feel free to private message me