Crusting Vs. Non Crusting Buttercrem

Baking By MrsMoe07 Updated 19 Apr 2011 , 2:49am by MrsMoe07

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MrsMoe07 Posted 19 Apr 2011 , 12:56am
post #1 of 9

I recently start baking so I'm still learning a lot. Thank you CC!!

I've been watch a lot of youtube and tutorials on here and see that people are sometimes using a paper towel to smooth out their BC. I tried this the past weekend with parchment paper after putting my cake in the freezer for about 10 minutes, but icing came off on the paper. Maybe I was pressing down on the cake harder than I realized, but how do I do if my BC is crusting or not? I'm using Wilton's recipe. If not what is the difference between the two?

Would there be a time when I would NOT want a crusting BC or is it totally personal preference? What are the perks of using either?

8 replies
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MrsMoe07 Posted 19 Apr 2011 , 1:19am
post #3 of 9

Thanks, but is Wilton's recipe a crusting or non?

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FromScratchSF Posted 19 Apr 2011 , 1:26am
post #4 of 9

I'm assuming the recipe is powdered sugar and shortening/butter? So yes, it is crusting. If you are only waiting 10 minutes after icing your cake, that is not long enough to crust. I don't use this type, but I think it takes 30 minutes or more to firm up.

Jen

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CreativeCakesbyMichelle Posted 19 Apr 2011 , 1:39am
post #5 of 9

I use an all butter buttercream and it usually takes about 15-20 min to crust. I don't put it in the freezer so I'm not sure how that affects the crusting. You want to use very light pressure with kind of a circular motion to smooth it out, you don't need too much pressure. Kind of like a light buffing motion I guess. And make sure you switch to a new piece of parchement paper or paper towel as soon as it sticks even the slightest bit. HTH

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leily Posted 19 Apr 2011 , 1:43am
post #6 of 9

The wilton recipe is a crusting recipe. It will crust, but it won't crust if you put it in the freezer or fridge (well it will but it will take a lot longer) When you take it out of the cold and it comes to room temp it will get soft from the temperature change (and damp/wet) so you can't use the parchment paper on it.

Just let your cake sit out for 10-30 minutes to crust (it will all depend on your temperature and humidity in your room on how long it takes)

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cathyscakes Posted 19 Apr 2011 , 1:52am
post #7 of 9

I have alot better luck with viva paper towel method. I usually only wait 10 minutes for the buttercream to crust using the paper towel. The buttercream did come off when I tried using just paper. It works great with the paper towel, if the frosting sticks, just wait a bit longer. If its crusting buttercream there is no need to put it in the freezer, just let it sit, it will crust. If the paper towel sticks, get a new piece, it sometimes start sticking if you use the same sheet too much.

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LNW Posted 19 Apr 2011 , 2:00am
post #8 of 9

I used the Wilton recipe when I first started out too. It is a crusting buttercream and it crusts pretty quickly from what I remember. I never put my cakes in the fridge for the reason Leily mentioned if I'm going to use the Viva method to smooth the icing.

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MrsMoe07 Posted 19 Apr 2011 , 2:49am
post #9 of 9

Thanks. I'll be sure to pick up a roll of Viva paper towels and try it this weekend.

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