How Do I Make My Crusting Buttercream Less "crusty"

Baking By stewdog4 Updated 6 Mar 2010 , 4:01am by stewdog4

stewdog4 Posted 5 Mar 2010 , 3:36am
post #1 of 6

I am making a 1st birthday cake with a ladybug theme . I want to make a matching ladybug smash cake, but my crusting buttercream seems like it will be a little too "crusty" for the little one to get nice and messy with. Is there anything I can add to my buttercream so that it wont dry so hard? Any tips would be great! Thanks!!

5 replies
stewdog4 Posted 5 Mar 2010 , 3:40am
post #2 of 6

I don't know what happened to the word "crusty" in the subject line....sorry!

brandywinecakes Posted 5 Mar 2010 , 4:04am
post #3 of 6

I use the Whipped Cream Buttercream Recipe in the recipe section. It will sorta crust if you put it into the fridge, but otherwise it won't. It's also the best tasting buttercream I've ever had!

AnotherCreation Posted 5 Mar 2010 , 4:15am
post #4 of 6

I would just add a little more cream to the receipe you are using

TexasSugar Posted 5 Mar 2010 , 8:15pm
post #5 of 6

Crusting is based on the sugar to fat ratio in the icing. The more fat the slower it crusts the more sugar the faster it crusts.

I would either use more fat, your butter/crisco or less sugar.

stewdog4 Posted 6 Mar 2010 , 4:01am
post #6 of 6

thanks TexasSugar!!! I was thinking that but I was not sure!!

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