How To Crust Icing?

Lounge By motherofgrace Updated 24 Jul 2010 , 5:46am by motherofgrace

motherofgrace Posted 24 Jul 2010 , 2:00am
post #1 of 6

I have never worried about my icing crusting before, but I do use a crusting recipe,

Should I put it in the fridge to crust, or leave it on the counter?

thanks icon_biggrin.gif

5 replies
artscallion Posted 24 Jul 2010 , 2:07am
post #2 of 6


motherofgrace Posted 24 Jul 2010 , 2:19am
post #3 of 6


JulieMN Posted 24 Jul 2010 , 2:53am
post #4 of 6
Originally Posted by artscallion


Definitely counter!

mamawrobin Posted 24 Jul 2010 , 5:08am
post #5 of 6

Counter like the other have said. It will not crust without air. Putting it in the fridge will prevent crusting. Ever leave a bowl of buttercream uncovered? The top will crust where the air hits it. Putting it in the fridge will firm it up but it doesn't crust w/o being exposed to air.

I never refrigerate a cake. I did once and it too just short of forever to crust once I removed it from the fridge. icon_lol.gif

motherofgrace Posted 24 Jul 2010 , 5:46am
post #6 of 6

Thanks guys, it worked!

Quote by @%username% on %date%