Butter Cream Not Crusting????

Decorating By madgeowens Updated 29 Jun 2009 , 5:59am by LittleBigMomma

madgeowens Posted 28 Jun 2009 , 4:50am
post #1 of 7

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

6 replies
DeeRae58 Posted 28 Jun 2009 , 2:23pm
post #2 of 7

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.

Alioop12345 Posted 28 Jun 2009 , 4:47pm
post #3 of 7

Crisco has changed their recipe. I started using storebrand shortening.

indydebi Posted 28 Jun 2009 , 5:41pm
post #4 of 7

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?

Alioop12345 Posted 28 Jun 2009 , 7:31pm
post #5 of 7

oh no! That's all I meant was the change regarding the zero trans fat. Sorry icon_redface.gif Didn't realize that was a few years ago!

madgeowens Posted 29 Jun 2009 , 5:41am
post #6 of 7

I use meringue powder and it would not crust....so I remade it and added extra sugar that time, and then it crusted.

LittleBigMomma Posted 29 Jun 2009 , 5:59am
post #7 of 7

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.

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