Did they do something to Crisco that might be the reason the last couple times I made butter cream its not crusting? Not only that but I haven't had to add liquid as I always have in the past to thin it, its already thin enough. I made a second batch today and just added extra 10x, but its the same recipe I always use....any ideas.? Could it be humidity in the air, even in a house with A/C on? I am stumped
I had that same problem yesterday. Even with the A/C on neither cake really crusted over. I live in Iowa and the humidity has been off the charts. I don't usually add merengue powder to my butter cream, but wondered if that would help.
Crisco has changed their recipe. I started using storebrand shortening.
Do you mean they've changed it again, since they went to zero trans fat a couple of years ago, when everyone started having the big non-crusting problem?
oh no! That's all I meant was the change regarding the zero trans fat. Sorry Didn't realize that was a few years ago!
I use meringue powder and it would not crust....so I remade it and added extra sugar that time, and then it crusted.
It's probably the humidity! Here in Alabama the humidity is dealing us fits. Even indoors with the AC on buttercream is affected. Last week my BC had the consistency of pudding.