Can You Tell If Bc Will Crust By Looking At The Recipe?

Decorating By FairyPoppins Updated 5 Aug 2009 , 2:46pm by cylstrial

FairyPoppins Posted 5 Aug 2009 , 3:22am
post #1 of 7

Is it possible to look at the ingredients in a BC recipe to know if it crusts or not. I like to try out new recipe but sometimes I need it to crust and sometimes I want non crusting (for cupcakes).

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6 replies
TexasSugar Posted 5 Aug 2009 , 4:30am
post #2 of 7

You can to a point.

If it is a cooked recipe using egg white, butter and regular sugar then it will not crust.

If you are using powder sugar and crisco/butter, then it will depend on the ratio of fat to sugar. The higher the fat the less the crusting. The higher the sugar the better the crusting. A good reference point is 1 lb sugar to 1 cup fat (butter/crisco). 2lbs sugar to 1 cup fat will crust very well and probably fast. 1lb sugar to 2 cups fat will be slower to crust if it does.

sweetcakesbydesign Posted 5 Aug 2009 , 10:03am
post #3 of 7

Usually will if it has meringue powder.

indydebi Posted 5 Aug 2009 , 10:40am
post #4 of 7

My recipe crusts very well so I use that as the yardstick. It's 1-1/3 cups fat to 2 lb of p.sugar. I start getting suspect when the ratio hits a 1:1 (2 cups fat to 2lb p.sugar).

There's a debate on whether meringue powder really contributes to the crusting or not. My icing does not have MP.

artscallion Posted 5 Aug 2009 , 11:32am
post #5 of 7

The one I generally use under fondant (so I don't need it to crust) is a 1:1 ratio of fat to sugar. It has meringue powder in it. It doesn't crust.

BTW Indy, tried your recipe a few weeks ago. Loved it!

FairyPoppins Posted 5 Aug 2009 , 2:09pm
post #6 of 7

Thanks! I'll try some new BC recipes out this week!

cylstrial Posted 5 Aug 2009 , 2:46pm
post #7 of 7

I swear if you see salt in the recipe it will help it crust too.

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