Crusting Buttercream

Decorating By The_Lil_Cakehouse Updated 31 Jan 2010 , 11:03pm by noahsmummy

The_Lil_Cakehouse Posted 30 Jan 2010 , 7:58pm
post #1 of 11

I keep seeing posts of "crusting buttercream" What makes a buttercream crusting? And what does crusting buttercream mean? I think I know what it means, but I just want to clarify. I'm sure some will think this is a dumb question, but I don't know where else to find out. TIA

10 replies
victoriacakery Posted 30 Jan 2010 , 8:06pm
post #2 of 11

It a BC that after sitting for a bit develops a crust over the surface firm enough to lightly touch without making a mark. Most powdered sugar based recipes are crusting BC. It crusts because of the sugar and liquid solidifying. HTH. icon_smile.gif

The_Lil_Cakehouse Posted 30 Jan 2010 , 8:26pm
post #3 of 11

thanks! that has been bothering me that I didn't know what that was...haha. I use PS in my buttercream so that's probably why I didn't need to know icon_smile.gif I just thought was there something different I was missing out on!

noahsmummy Posted 31 Jan 2010 , 10:40am
post #4 of 11

hello; does anyone know of a good recipe for rsuting buttercream? i usually use the wilton recipe.. would that be good enough? ta. icon_smile.gif

jammjenks Posted 31 Jan 2010 , 4:04pm
post #5 of 11

You could use the Wilton recipe. It is crusting.

I use this:

1 cup shortening
1 cup margerine (Imperial brand is what I prefer)
1 tsp vanilla
pinch salt
2 lbs. powdered sugar

Mix the first 4 ingredients thoroughly and add ps. Thin with water.

This recipe crusts within about 5 minutes.

auntmamie Posted 31 Jan 2010 , 4:20pm
post #6 of 11

I use an "adapted" wilton recipe.

1 cup shortening (I just use plain WalMart brand, which no longer has trans fats, but there isn't a choice up here)
1 cup unsalted butter
1 tsp vanilla
3 tbsp meringue powder
pinch salt
2 lbs powdered sugar
I then use milk as my liquid - amount depends on the weather and if I need stiff, medium or thin consistency icing.

This crusts, and tastes good too.

Mme_K Posted 31 Jan 2010 , 4:41pm
post #7 of 11
Originally Posted by noahsmummy

hello; does anyone know of a good recipe for rsuting buttercream? i usually use the wilton recipe.. would that be good enough? ta. icon_smile.gif

I use Indydebi's recipe. It is a true white. Delicious too!

AngelaM Posted 31 Jan 2010 , 4:59pm
post #8 of 11

I second Indydebi's recipe. Tastes great and is SO easy to work with and especially smooth. It's now my go to bc recipe. I like to add a little almond and butter flavoring to it, but that's just my personal taste.

icer101 Posted 31 Jan 2010 , 5:13pm
post #9 of 11

when i make the wilton one... with the butter and shortening..i use whipping cream.... NO meringue still crust GREAT without it.. i do use the salt to cut the sweetness.. hth it DOES crust great within 5 min.. then you can smooth it ..with the viva paper towes. melvira way, etc..

poohsmomma Posted 31 Jan 2010 , 6:38pm
post #10 of 11

I vote Indydebi's, too. It's the best.

noahsmummy Posted 31 Jan 2010 , 11:03pm
post #11 of 11

thanks heaps guys. icon_razz.gif

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