I need some advice from you veterans- I have a batch of buttercream that won't crust. It's a recipe that I always use and it has never given me problems before. If I add more powdered sugar will it help or do I need to give up and just make a new batch? What would cause this? TIA

I don't think just adding the powdered sugar will help. It is some combination of things that causes the crusting, but I don't remember. That's weird that it's a recipe you've used before. Maybe you left something out?

I do not think it's a powdered sugar issue. Does the recipe call for meringue powder? The one I use does which makes mine crust. Maybe you did not add enough or maybe add extra if not originally required

my Recipe doesn't call for MP- and I went through the list of ingredients to make sure I didn't leave anything out. WHO KNOWS!! It's just a mystery.

I think adding more powdered sugar would help. The ratio of fat to sugar is what causes buttercream to crust - the higher the ratio of sugar to the amount of fat, the better it will crust. You can always add more liquid to thin it out as well, once you add more sugar.

I think it's the ratio of sugar to shortening. Try adding more sugar. It's not the meringue powder since the recipe I use doesn't have any in it.

Thanks- I'll add some and see how it turns out. It can't be any worse.

I'd add more powder sugar.

What is your recipe? Is your house more humid than it usually is?

The ratio of fat to sugar is what causes the crusting. Did you, by any chance, use a different shortening? Is the humidity higher than normal? I had this happen when I used high ration shortening for the first time, not realizing you use less of it than normal shortening.

I am thinking your fat changed in some way???

Humidity??

Jen