What To Do With Whipped Icing Iii, Needed It To Crust.

Decorating By PTBUGZY1 Updated 26 Mar 2010 , 4:57pm by TexasSugar

PTBUGZY1 Posted 26 Mar 2010 , 1:20pm
post #1 of 8

I made a batch of this last night, it is yummy but doesn't crust, can I add something to make it crust? How long will it keep in the fridge? I think it would be good for cupcakes. TIA icon_smile.gif

Whipped Icing III
Ingredients
1 cup WHOLE milk
4 tbsp Robin Hood all-purpose flour
1 cup SUPERFINE sugar
1 cup soften SALTED butter
1 tsp McCormick vanilla or almond extract

7 replies
TexasSugar Posted 26 Mar 2010 , 1:44pm
post #2 of 8

That recipe won't crust.

Crusting is based on the sugar to fat ratio in buttercream. There is not enough sugar in this recipe to make it crust.

Is it a cooked icing?

PTBUGZY1 Posted 26 Mar 2010 , 1:46pm
post #3 of 8

yes it's the cooked icing.

I didn't think it would crust which is a shame but wow it's delish icon_biggrin.gif

leah_s Posted 26 Mar 2010 , 1:48pm
post #4 of 8

I much prefer a non-crusting icing. I think it's much easier to work with.

PTBUGZY1 Posted 26 Mar 2010 , 1:52pm
post #5 of 8

so what would be the best method to smooth the icing? I usually use VIVA,
and could I make a frozen transfer with this icing? thank you icon_smile.gif

TexasSugar Posted 26 Mar 2010 , 2:13pm
post #6 of 8

I believe those that use a non crusting icing would say use a hot spatula to smooth it.

I asked about cooked, because as far as I know none of the cooked icings crust.

As far as the FBCT transfer, my guess is going to be no. But you can test it out. Take some pipe it on a piece of wax paper or parchment paper and stick it in the freezer. You are looking to see if it gets hard, and if it can be pealed off the backing.

PTBUGZY1 Posted 26 Mar 2010 , 2:53pm
post #7 of 8

Thanks for all the help, I'll do a test FBCT tonight just 1 more question, how long do you think it would keep in the fridge? icon_biggrin.gif thanks

TexasSugar Posted 26 Mar 2010 , 4:57pm
post #8 of 8

I am not sure how long it would keep. Hopefully someone else can answer that one.

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