Crusting Buttercream

Decorating By princesscatt Updated 10 Jul 2010 , 10:32pm by mamawrobin

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princesscatt Posted 10 Jul 2010 , 11:53am
post #1 of 10

I feel like this is a stupid question but I can't get my buttercream to crust. I live on the east coast were we have been in triple digits lately so that may be a factor...what else can I add besides more powedered sugar to make it crust better?

9 replies
 diabolicdesire  Cake Central Cake Decorator Profile
diabolicdesire Posted 10 Jul 2010 , 11:59am
post #2 of 10

Have you tried adding some meringue powder? I've heard that is suppose to help.

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mamawrobin Posted 10 Jul 2010 , 1:32pm
post #3 of 10
Quote:
Originally Posted by princesscatt

I feel like this is a stupid question but I can't get my buttercream to crust. I live on the east coast were we have been in triple digits lately so that may be a factor...what else can I add besides more powedered sugar to make it crust better?




Our temperatures have been 100+ and I haven't had any trouble. What recipe are you using? Most of the time when there is a "crusting" issue the sugar to fat ratio is off. If you could share the recipe that you're using it would help to know what your problem may be.

I NEVER use meringue powder...it leaves an aftertaste...and my icing crust very well. The icing that I use crust within 5 minutes.

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artscallion Posted 10 Jul 2010 , 1:53pm
post #4 of 10

I also live on the east coast. I normally don't use crusting buttercream under fondant. I use non-crusting and chill it so I have a good firm base to apply fondant to.

But since it's been so hot and humid here this week, I didn't want to do a lot of in-and-out-of the fridge. So, I've been doing a crusting recipe and no refrigeration at any point in the process.

So, back to your question. This morning, I iced my room temp cake with my own, never-fail-to-crust recipe...and after 20 minutes, no sign of crust. I moved the cake into an air conditioned room and it crusted perfectly in 5 minutes. So, I do think heat and humidity can be a factor in crusting, just like they are in gumpaste drying.

Incidentally, my recipe contains meringue powder. So, If your recipe normally crusts as it is, I don't think adding that will help you.

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princesscatt Posted 10 Jul 2010 , 4:03pm
post #5 of 10
Quote:
Originally Posted by mamawrobin

Quote:
Originally Posted by princesscatt

I feel like this is a stupid question but I can't get my buttercream to crust. I live on the east coast were we have been in triple digits lately so that may be a factor...what else can I add besides more powedered sugar to make it crust better?



Our temperatures have been 100+ and I haven't had any trouble. What recipe are you using? Most of the time when there is a "crusting" issue the sugar to fat ratio is off. If you could share the recipe that you're using it would help to know what your problem may be.

I NEVER use meringue powder...it leaves an aftertaste...and my icing crust very well. The icing that I use crust within 5 minutes.




Here is my recipe
1cp butter
1cp shortening
1/2cp whipping cream or heavy cream
5cp powdered sugar
1tbls vanilla
1/2tsp creme bouquet

 1234me  Cake Central Cake Decorator Profile
1234me Posted 10 Jul 2010 , 4:21pm
post #6 of 10

I live in a hot humid climate and have had no problem. I find the longer I wait for it to crust - the better. But i never wait longer than 10 minutes. The closer I smooth to the 10 minute mark, the better it looks! I sometimes get impatient and want to smooth before 10 minutes is up!

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catlharper Posted 10 Jul 2010 , 4:24pm
post #7 of 10

I now use IndyDebi's recipe and never have a crusting problem...and it's over 100 in CA these days. It doesn't use merangue powder but "dream whip" instead and doesn't have that odd aftertaste.

 mamawrobin  Cake Central Cake Decorator Profile
mamawrobin Posted 10 Jul 2010 , 5:47pm
post #8 of 10

Here is my recipe
1cp butter
1cp shortening
1/2cp whipping cream or heavy cream
5cp powdered sugar
1tbls vanilla
1/2tsp creme bouquet[/quote]

Try Indydebi's recipe. The sugar/fat ratio is 2:1 and the addition of the Dream Whip makes it "humidity friendly". I promise that if you use her recipe IT WILL CRUST and it will do so within 5-10 minutes. I guarantee. Even Wilton's "humidity proof" icing calls for Dream Whip.

Also anytime that I notice a post about "crusting issues" it's with a 1:1 sugar to fat ratio with butter/shortening. Seems like the 1:1 sugar/fat ratio recipes that use shortening only are never the problem...it's always when butter is involved. icon_confused.gif Butter does have more liquid than shortening maybe that has something to do with it.

I use Indydebi's exclusively because of the heat and humidity. I've had cakes outdoors for up to 4 hours in over 100 degrees and they didn't melt or even sweat...and I have NEVER had a crusting issue with her icing. thumbs_up.gif

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sweettreat101 Posted 10 Jul 2010 , 7:44pm
post #9 of 10

Try 8 cups sugar, 1/3 cup cream, 1/2 cup butter and 1 1/2 cup shortening and two tablespoons flavoring and it will crust. You can add more cream if you want a thinner consistency.

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mamawrobin Posted 10 Jul 2010 , 10:32pm
post #10 of 10
Quote:
Originally Posted by sweettreat101

Try 8 cups sugar, 1/3 cup cream, 1/2 cup butter and 1 1/2 cup shortening and two tablespoons flavoring and it will crust. You can add more cream if you want a thinner consistency.




Yep. I would bet money that it will crust. thumbs_up.gif

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