Why Doesn't My Buttercream Crust???

Baking By ccarsize Updated 23 Feb 2011 , 6:38pm by TexasSugar

 ccarsize  Cake Central Cake Decorator Profile
ccarsize Posted 22 Feb 2011 , 12:28pm
post #1 of 16

Please help...I can not get my buttercream to crust and not sure why. It's driving me nuts! Is there is trick or a step I'm missing? I do live in GA...but it hasn't been too humid lately. Please help!!!

Thanks in advance!!!

15 replies
 pieceacake830  Cake Central Cake Decorator Profile
pieceacake830 Posted 22 Feb 2011 , 1:03pm
post #2 of 16

what recipe are you using?

 kimmy37  Cake Central Cake Decorator Profile
kimmy37 Posted 22 Feb 2011 , 1:05pm
post #3 of 16

are you icing a frozen cake?

 leah_s  Cake Central Cake Decorator Profile
leah_s Posted 22 Feb 2011 , 1:11pm
post #4 of 16

Crusting is a function of the sugar to fat ratio in the recipe.

 ccarsize  Cake Central Cake Decorator Profile
ccarsize Posted 22 Feb 2011 , 1:41pm
post #5 of 16

The following is my recipe:

2 cups shortening
2 sticks of butter
8-9 cups powdered sugar
1 tsp vanilla
1 tsp butter flavor
1 tsp almond extract
1 tblsp meringue powder

 ccarsize  Cake Central Cake Decorator Profile
ccarsize Posted 22 Feb 2011 , 1:42pm
post #6 of 16

Oh...and not using a frozen cake. But it is refrigerated after crumb coating.

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Sangriacupcake Posted 22 Feb 2011 , 1:58pm
post #7 of 16

Hmmm. I'm no expert, but if you're trying to make a crusting BC, the amount of powdered sugar should be about double. (about 1 lb. of PS per cup of butter/shortening) You'll need some liquid, such as milk or cream, to make it smooth and spreadable, but the liquid also adds to the crusting effect.

 cakegirl1973  Cake Central Cake Decorator Profile
cakegirl1973 Posted 22 Feb 2011 , 2:04pm
post #8 of 16

I would try adding another 1/2 cup of shortening and then another tablespoon of meringue powder. If that doesn't work, try Edna de la Cruz's recipe. It is delicious, and she is based in Florida, so the recipe must be good in the humidity. It uses both butter and shortening, like the recipe you posted. Good luck!

 indydebi  Cake Central Cake Decorator Profile
indydebi Posted 22 Feb 2011 , 2:11pm
post #9 of 16
Quote:
Originally Posted by ccarsize

The following is my recipe:

2 cups shortening
2 sticks of butter
8-9 cups powdered sugar
1 tsp vanilla
1 tsp butter flavor
1 tsp almond extract
1 tblsp meringue powder



a 2-lb bag of p.sugar is about 7 cups. You are using 3 cups of fat (butter and shortening) to slightly more than 2 lbs of sugar.

my recipe uses approx 1.3 cups of fat to 2 lbs of sugar.

Icing will crust based on the fat/sugar ratio: More sugar = more crusting. More fat = less crusting.

You're using almost 3 times the fat that i use. I'm pretty confident in saying that's why its not crusting. (I also have never used merinque powder in cake icing .... it doesnt' really do anything.)

My recipe: http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing

 Sangriacupcake  Cake Central Cake Decorator Profile
Sangriacupcake Posted 22 Feb 2011 , 2:22pm
post #10 of 16

[quote="indydebi"]

Quote:
Originally Posted by ccarsize



(I also have never used merinque powder in cake icing .... it doesnt' really do anything.)




Yeah, I've never really understood why meringue powder is in some recipes. To me, gives the icing a kind of artificial taste.

 Rainyvv  Cake Central Cake Decorator Profile
Rainyvv Posted 22 Feb 2011 , 3:01pm
post #11 of 16

I add the meringue so it can crust really well.

 indydebi  Cake Central Cake Decorator Profile
indydebi Posted 22 Feb 2011 , 10:39pm
post #12 of 16
Quote:
Originally Posted by Rainyvv

I add the meringue so it can crust really well.


I don't use merinque powder and my icing crusts really well.'

Its the ratio of fat to sugar that causes crusting ... not MP,

 crisseyann  Cake Central Cake Decorator Profile
crisseyann Posted 22 Feb 2011 , 10:45pm
post #13 of 16

Ditto what debi said. I've NEVER used MP and no crusting issues with my buttercream either.

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Rainyvv Posted 22 Feb 2011 , 10:48pm
post #14 of 16

icon_surprised.gif Could it be all in my head lol When I don't use the MP i cant seem to use the Viva on it and when i'm using fondant the buttercream squishes out. I thought it was the MP. Now I'm confused again

 indydebi  Cake Central Cake Decorator Profile
indydebi Posted 22 Feb 2011 , 10:52pm
post #15 of 16

rainy, what's your recipe?

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TexasSugar Posted 23 Feb 2011 , 6:38pm
post #16 of 16

For me, with 3 cups of fat (crisco/butter) I'd be using 3lbs of powder sugar. I agree that the recipe doesn't have enough powder sugar or too much fat in it.

I'd either do a cup each of the crisco/butter to that much sugar, or I'd increase the sugar another 3-4 cups.

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