CrescentMoon Posted 25 Feb 2011 , 2:53pm
post #1 of

I have made 250 mini cupcakes for my daugerts GS function tomorrow. The intention was for me to ice the cupcakes during the function so the buttercream would not have crusted over and the girls could then sprinkle cookies on top. My question is, can I ice the cupcakes today and then possibly spritz them with simple syrup as the girls get their cupcakes? Or would covering them with plastic wrap work too? I did not use meringue powder in my buttercream. I'm thinking either should work....the thought of having to ice 250 cupcakes (mini or not) ast 100+ girls stand in line is just something I am not looking forward to. TIA - Kimberly

15 replies
mclaren Posted 25 Feb 2011 , 3:22pm
post #2 of

For any type of buttercream other than IMBC or SMBC (or the likes) to be non-crusting, cut down the amount of powdered sugar normally called for in the recipe.

The higher the ratio of powdered sugar to the fat, the 'crustier' it will become.

mama5kiddos Posted 25 Feb 2011 , 3:49pm
post #3 of

Use 2lbs of powdered sugar to 2 3/4 C or so of "fat" ratio in your frosting recipe. (same idea as PP, less sugar in the recipe) Just add a little more butter or shortening to your usual frosting recipe, it shouldnt crust as much. HTH

sugardugar Posted 26 Feb 2011 , 6:14pm
post #4 of

See, I can answer this, as for a long time I couldn't get mind to crust. icon_smile.gif

Use CHEAP shortening. That's right, hit up your local Walmart. The shortening is low-ratio and that darn stuff just won't crust. Tastes just the same, and super creamy, too!

FYI my BC recipe was always (this is my non-crusting recipe, I use Edna's when I want crusting):
-1 stick butter
-1 stick CHEAP low ratio shortening
-4 cups sifted confec sugar
-tsp vanilla or to taste

happyatfiftyfour Posted 3 Mar 2014 , 4:24am
post #5 of

AI dont know how to start a new post but if anyone can answer a ? I have.if my buttercream has milk in the recipe does the cake need to be refridgerated or can you leave it on the counter.Thank you and sorry forposting on here.

Devisha Posted 3 Mar 2014 , 6:38am
post #6 of

AI made 300 cupcakes as wedding favors for one wedding in last june. I frosted them previous night and refrigerated over night in clam shell cupcake trays. Delivered them at 9:00 a.m. in the morning. They were kept under refrigeration until 1:00 pm. Later they were displayed at the entrance and were eaten around 4:00 p.m.. The buttercream was made using shortening and butter, wilton method, it had milk and cream too. They crusted fine and stayed good until vanished! :) You should be ok!

Anna1211 Posted 3 Mar 2014 , 8:43am
post #7 of

Devisha!

    Thanks for your wonderful post reply. I was wondering the opposite. How do you actually get frosting to crust? I notice when cupcakes are crust, they are easier to deliver because the frosting is more stable. Such as the ones at Sprinkes Cupcake and Siftcupcake. Their frosting is very hard and stable. Any recommendation or recipe you can refer to me? Thank you so much for your time!

 

 

Anna

Devisha Posted 3 Mar 2014 , 2:09pm
post #8 of

AHi! As subsidise suggested 1 cup butter 1 cup shortening 4 cups confectioners sugar 1 tsp of flavor 4 -8 tsp water or milk should give you crusting buttercream

You could try all shortening too which is a sure shot crusting buttercream.

After frosting the cupcakes, leave them open on counter top for an hour, hoping that it's not too too hot where you live! Leaving them outside would crust them. I hope this helps! would

Devisha Posted 3 Mar 2014 , 2:10pm
post #9 of

ASorry! I meant as sugardugar suggested!

Anna1211 Posted 3 Mar 2014 , 5:41pm

AHi Devista, Ty for your reply! Do I use crisco or high ratio shortening? Ty!

Devisha Posted 3 Mar 2014 , 5:48pm

AHi Anna 1211! I use Crisco white and it does great! For crusting buttercream, I use all Crisco white, no butter. Later you could use wilton's 1/2 tsp butter flavor and 1 tsp vanilla of favoring of your choice! Crisco doesn't have any funky after smell or taste! Let me know how did it go! All the best!

happyatfiftyfour Posted 3 Mar 2014 , 11:11pm

Okay now I have been making the SMBC but it takes to much ingredients especially butter  and egg whites.does anyone have a good recipe for non crusting buttercream that will not crust and still be able to decorate piping,also something that would cover a double 9 in cake 4in high .Thank you.

Krypto Posted 3 Mar 2014 , 11:18pm

AThis is my favorite recipe. It doesn't crust.

http://www.veenaartofcakes.com/american-buttercream/

Anna1211 Posted 5 Mar 2014 , 11:08pm

Hi Devisha, I want to be able to get my frosting like that. Is that consider a crusted frosting? For the frosting recipe you gave me above, will that turn out to something similar like that? Im planning to use a circle tip to pipe it on my cupcakes. Thank you again

Devisha Posted 5 Mar 2014 , 11:19pm

AHi! I am sorry but this doesn't look like crusting buttercream, this looks more like cream cheese frosting which is high in moisture and doesn't hold it's shape well! Crusting buttercream should give you very nice body and shape to your piping/frosting. Yes, the recipe which I posted is a nice crusting buttercream. I'll look for a picture if I find one.Give me a little time, please![IMG][IMG]http://cakecentral.com/content/type/61/id/3198656/width/200/height/400[/IMG][/IMG]

Devisha Posted 5 Mar 2014 , 11:22pm

A[IMG]http://cakecentral.com/content/type/61/id/3198659/width/200/height/400[/IMG] The first one and this one too are crusting buttercream! Have fun! Good luck!

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