Hello all ...
I asked this question a while back on how to soften pre-made buttercream.
I like the taste of the CK brand buttercream, however if I am not using it under fondant and just want to ice a cake in the traditional way or if I want to use the star tip once it is exposed to the air it crusts.
A cc member suggested that I add corn syrup, but I was still not totally satisfied though it did help (thank you cc member) ....
Anyone else have any suggestions ? Adding cream or milk makes it alittle thinner, however it still crust !
It is supposed to crust. I don' think you can avoid that. Try making an Italian maringue butercream or a Swiss meringue buttercream. Thye don't crust.
Yes that's what I'm thinking ... thank you