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.
SMBC and IMBC (recipes for both are in the recipe section) are both non-crusting buttercreams.
I like those, but since my DD is going to be making the icing I was looking for a more simple recipe.
Easy? Crack open a tub o' Cool Whip. That'll do ya!
I like this one, and it's much easier than making a real meringue buttercream.
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 )
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.
1 cup of fat per pound of powdered sugar is the standard for crusting buttercream.
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?
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?
Here's a popular non-crusting CC recipe: