Non Crusting Bc, How?

Baking By ShabbyChic_Confections Updated 10 Nov 2009 , 8:20am by JanH

ShabbyChic_Confections Posted 9 Nov 2009 , 2:03am
post #1 of 10

Hi, my DD will be making cupcakes for her BFF's birthday and she wants a non crusting buttercream recipe. She doesn't like crusting BC and I want to try a new recipe.


9 replies
prterrell Posted 9 Nov 2009 , 2:34am
post #2 of 10

SMBC and IMBC (recipes for both are in the recipe section) are both non-crusting buttercreams.

ShabbyChic_Confections Posted 9 Nov 2009 , 7:35pm
post #3 of 10

I like those, but since my DD is going to be making the icing I was looking for a more simple recipe.

__Jamie__ Posted 9 Nov 2009 , 7:41pm
post #4 of 10

Easy? Crack open a tub o' Cool Whip. That'll do ya! icon_biggrin.gif

nadine_n Posted 9 Nov 2009 , 7:54pm
post #5 of 10

I like this one, and it's much easier than making a real meringue buttercream.

kakeladi Posted 9 Nov 2009 , 8:03pm
post #6 of 10

What causes icing to crust is the ratio of fat to sugar. The more fat (butter or margarine, Crisco etc) the less crusting.

Here's one that does not crust and is easy to make:

2 of everything

2 cups butter*
2 pounds powdered sugar
2 Tablespoons flavoring (whatever suites your taste buds icon_smile.gif)

In lg mixer bowl beat 1 cup butter till creamy; add next cup along w/one cup powdered sugar; continue beating until light and creamy; slowly add the rest of the sugar one cup at a time. When all is incorporated add flavoring and beat on low for about 5 minutes.
*You can use margarine or Crisco but it will be best if you use butter. Some people use one cup Crisco with one cup butter.

Cakepro Posted 9 Nov 2009 , 9:33pm
post #7 of 10

1 cup of fat per pound of powdered sugar is the standard for crusting buttercream. icon_smile.gif

Horselady Posted 10 Nov 2009 , 2:53am
post #8 of 10

yes, it is supposed to crust, but mine NEVER does! i don't know why.... I use the same as kakeladi!

I use two sticks butter, one cup (ish, I don't measure, i just guess that I'm adding equal amount) of Crisco
I pour in some vanilla, and maybe also add almond, or any maple
I dump some salt in my hand, then throw that in...

I beat that until it is well mixed, add hot water, then add PS.... I DON"T add the whole two pounds, but maybe 1/2 to 1 cup less than the whole bag... and I add hot water as needed.....always great, but rarely if ever crusts... I cant remember it ever crusting, but that isn't to say that it never has?

Cakepro Posted 10 Nov 2009 , 7:50am
post #9 of 10

Well, that is a lot of liquid added to the frosting...and the hot water would further serve to separate the liquid out of the butter. Is that frosting really, really soft?

JanH Posted 10 Nov 2009 , 8:20am
post #10 of 10

Here's a popular non-crusting CC recipe:


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