Will Adding Karo Syrup Or Water Keep It From Crusting??

Baking By cakiemommie Updated 18 Mar 2010 , 3:58am by ninatat

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cakiemommie Posted 17 Mar 2010 , 11:38pm
post #1 of 5

I want my buttercream to be nice and spreadable but still crust nicely so I can smooth it. Will adding karo syrup or water to it make it lose it's ability to crust??

4 replies
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indydebi Posted 18 Mar 2010 , 12:23am
post #2 of 5

I've added more milk to my recipe and it makes it thinner for easy spreading or piping, but it still crusts fine ... because the fat/sugar ratio remained the same.

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redpanda Posted 18 Mar 2010 , 12:23am
post #3 of 5

For a shortening (or butter) and powdered sugar type of buttercream, adding water/corn syrup will thin the icing but prevent crusting. In fact, Wilton used to say to add corn syrup to thick icing to make it spreadable/smoothable.

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TexasSugar Posted 18 Mar 2010 , 12:32am
post #4 of 5

Unless you get the icing too thin I can't see how adding liquid will make it not crust.

Crusting is based on the sugar to fat ratio, not the liquid amount.

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ninatat Posted 18 Mar 2010 , 3:58am
post #5 of 5

i tried a new recipe and it called for karo syrup and i followed the directions, and it came out awful, it was sticky, and nothing i could do would help it, the only time i use karo syrup is when i do my butter cream roses, just a bit, i found out this good hint on here, but i wouldn't use karo syrup to thin your bc i also use a little water.

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