I am new to cake central i am still learning. I have been hearing alot about crusting buttercream just curious if someone can explain to me what it is thanks so much
Crusting buttercream has a higher sugar to fat ratio. It forms a thin crust on the outside. Not crunchy, just a thin layer of dried sugar. A dream to smooth with either the VIVA or Melvira methods. I like to use Indydebi's Buttercream recipe. Here it is:
I use Indys and Love it!!!! Ive tried like four others and her's is the best for me, I live in Texas and it gets hot and humid here. Dries real good and firm, and yet when you cut the cake its soft and moist and the BC Im told taste fantastic....
when would you use crusting buttercream as opposed the regular one. i assume when you want to ice in buttercream only better to use crusting and when convering in fondant best to use the regular - right
sorry i am new to the cake decorating world
thanks everyone that was very helpful ...i looked up the method on viva but what kind of roller should i use ?