I live in the deep south...where the humidity is kickin' my tail. How can I manipulate my frosting (which normally crusts beautifully) to crust??? I am using Decorator's Cream Cheese Frosting from this website, and it flat won't crust! My crusting buttercream wouldn't crust last week. I have added a full cup of extra sugar and it still won't crust. I know the ratio of sugar to fat is where the magic is at, but it's just not working as written. Any advice? I sure hate the thought of having to use this as is.
Instead of changing my icing, I usually just change my conditions. Plug in the ol' window ac unit and I'm good to go
I agree with Cindy. The AC helps.
Thanks- I'm not decorating until the morning, so I'll crank up the A/C and hope for the best.
I'm sorry this is off topic but I just have to say I think it is adorable that even though you obviously "typed" your post I can totally hear your heavy southern drawl within it....it's fantastic!! I live in New York (and Love it) but most accents here just do not have the same charm
Hi Cindycraig, I know exactly what you are talking about with the humidity, especially this week, I live in Conway. I know what everyone is going to tell you to use Indydebi's buttercream and make the variation with cream cheese. Are you using Butter or margarine as a fat, if so you may want to consider adding more shortening it is better for humid conditions. I'm not familiar with your recipe so I really don't know.