That term refers to buttercream icing that will form a crust after some time. I don`t know about Sam`s buttercream, but most icings that are considered crusting have meringue powder in them.
That term refers to buttercream icing that will form a crust after some time. I don`t know about Sam`s buttercream, but most icings that are considered crusting have meringue powder in them.
The "crusting" is caused by the sugar to fat ratio. I use the 2:1 ratio but some say that the 1:1 sugar to fat ratio works for them. I NEVER use meringue powder in my crusting buttercream. The meringue powder isn't a necessary ingredient as it's the sugar/fat ratio that causes the "crusting". In my opinion meringue powder leaves an aftertaste and since it isn't really needed I never use it.
I use Indydebi's buttercream recipe and it doesn't call for meringue powder.
I know that some recipes for crusting bc do but I'm not sure about "most".
That term refers to buttercream icing that will form a crust after some time. I don`t know about Sam`s buttercream, but most icings that are considered crusting have meringue powder in them.
The "crusting" is caused by the sugar to fat ratio. I use the 2:1 ratio but some say that the 1:1 fat to sugar ratio works for them. I NEVER use meringue powder in my crusting buttercream. The meringue powder isn't a necessary ingredient as it's the sugar/fat ratio that causes the "crusting".
Mamawrobin - I have read in a few topics where you comment how you do not use meringue powder in your buttercream. What do you use instead? Would you be willing to share your bc recipe? I am very interested in learning the recipe you use.
Thanks!
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Mamawrobin - I have read in a few topics where you comment how you do not use meringue powder in your buttercream. What do you use instead? Would you be willing to share your bc recipe? I am very interested in learning the recipe you use.
Thanks![/quote]
I use Indydebi's buttercream recipe. You can find it here on cc in the "most saved" recipes. I don't use anything to replace meringue powder in a recipe I just simply omit it. 
That term refers to buttercream icing that will form a crust after some time. I don`t know about Sam`s buttercream, but most icings that are considered crusting have meringue powder in them.
The "crusting" is caused by the sugar to fat ratio. I use the 2:1 ratio but some say that the 1:1 fat to sugar ratio works for them. I NEVER use meringue powder in my crusting buttercream. The meringue powder isn't a necessary ingredient as it's the sugar/fat ratio that causes the "crusting".
Mamawrobin - I have read in a few topics where you comment how you do not use meringue powder in your buttercream. What do you use instead? Would you be willing to share your bc recipe? I am very interested in learning the recipe you use.
Thanks!
It's not anything that really needs to be replaced. I don't use it either.
Here's a quick search of buttercream recipes, some are american and others are italian
http://cakecentral.com/recipes/?s=buttercream
Crusting buttercreams are typically ones that are made with powder sugar and crisco/butter. There are some powder sugar versions that will not crust.
Non crusting buttercreams are one that are cooked egg like IMBC and SMBC, which use egg whites, granulated sugar and butter.
I want to say I read that Sam's BC does crust. Maybe someone else can tell you for sure.
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