Crusting Buttercream?

Baking By stacey71 Updated 1 Aug 2010 , 1:12am by stacey71

stacey71 Posted 31 Jul 2010 , 11:56pm
post #1 of 5

I am new to this site and baking in general but am really enjoying reading all the posts here.

I made a new batch of cupcakes tonight and as I was browsing through the frosting recipes here I was wondering, what is the ingredient that determines if a buttercream frosting is a crusting buttercream or not?

Thanks for the info!

4 replies
bakencake Posted 1 Aug 2010 , 12:13am
post #2 of 5

I think it's the ratio of shortening to sugar. the more sugar the thicker. also, i heard that shortening is better for crusting. plus shortening will help with this hot and humid weather better. this is my recipe
1c shortening
1ts flavor
2tbs water
1lb confectioner's sugar
1tbs meringue powder
a pinch of salt

I would try Indydebie's recipe first, heard great things about it, then maybe this one.

stacey71 Posted 1 Aug 2010 , 12:52am
post #3 of 5

But what if the recipe doesnt have shortening?

PiccoloChellie Posted 1 Aug 2010 , 1:09am
post #4 of 5
Originally Posted by stacey71

But what if the recipe doesnt have shortening?

It's the ratio of fat to sugar, whether that fat is butter or shortening. The more sugar, the better the crusting.

stacey71 Posted 1 Aug 2010 , 1:12am
post #5 of 5

ty very much, thats exactly what I was looking for icon_smile.gif

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