I don't know how people use crusting icing!

Decorating By FromScratchSF Updated 18 Nov 2011 , 11:17pm by FromScratchSF

THECAKEBAR Posted 15 Sep 2011 , 12:20am
post #31 of 49

Hello all, today was my first attempt @ cake decorating .. but sadly my BC DID NOT crust over leaving me unable to smooth my cake and transfer and image onto it ... but from reading thru these posts .. I guess I went wrong by using CRISCO w 0 trans fat ...I thought using butter with some transfat would take care of the problem.. icon_sad.gif ... but i know what to do and what not to do on my next cake...

thanks so much!!

TexasSugar Posted 15 Sep 2011 , 8:19pm
post #32 of 49

I've used the non trans fat crisco for the last 4 years, and my buttercream still crusts with no problem.

Herekittykitty Posted 15 Sep 2011 , 8:57pm
post #33 of 49

1# PS and 2 sticks of softened salted butter, 3-5 TBS milk - 1-2 tsp flavoring (or to taste). I usually let mine sit at least overnight before using. Thin 1TBS of milk at a time.

Add 1 TBS Meringue powder to each single batch for crusting. That's what I use. I can get it pretty smooth (now that I've learned the trick of the bench scraper).

Would prefer to use SMBC but can't in the warm months, no A/C.

cakelady2266 Posted 6 Oct 2011 , 2:14am
post #34 of 49

FromScratchSF, no icing of mine likes red velvet cake, buttercreams or cream cheese. It is the only cake I have to crumb coat and stick back in the freezer. Always without fail it curls up or pulls hunks from the sides.

tokazodo, our dinosaurs probably grazed together. I too cut my teeth on Wilton's buttercream icing. Back in the day it was all that string work, over piping, garland swags and lets not forget plastic columns, stairways and fountains. Ah and all the flowers were made from royal icing.

I make my buttercreams with high ratio shortening instead of Crisco these days so it doesn't "crust" like the old days. I slap it on frozen cakes, putty knife and foam roll it and it's real forgiving. Doesn't even need refrigeration. Which is good if you have 40 tiers of cake everywhere. I have never tried SMBC or IMBC looked like too much work. So I guess I'm an old "crusty" decorator.

chelleb1974 Posted 12 Oct 2011 , 5:00pm
post #35 of 49
Quote:
Originally Posted by TexasSugar

I've used the non trans fat crisco for the last 4 years, and my buttercream still crusts with no problem.




Like TexasSugar, I've used the non trans fat crisco since it came out (in the green labeled one-pound cans) and I've never had a problem with my icing mixing up different than it used too. I make all-crisco buttercream and also 50/50 butter/crisco buttercream.

I empathize with everyone that has problems with it, but I'm glad I haven't.

~Chelle

jules5000 Posted 12 Oct 2011 , 5:17pm
post #36 of 49

Do you have Best Choice brand foods available? Their shortening has 3 grams of transfats. However, I have also used Aldi's brand and it has no transfats and it crusts just fine. So I am not convinced that is what causes it to crust. Best wishes.

chelleb1974 Posted 12 Oct 2011 , 5:50pm
post #37 of 49

From what I've read in the past, whether or not your icing crusts is determined by the fat to sugar ratio, not the brand or type of fat you use in the icing.

For instance.... the crusting buttercream recipe I use is 1lb of powdered sugar to 1 cup of fat (sometimes all crisco, sometimes 50/50). The non-crusting buttercream recipe I use is 1lb of powdered sugar to 2 cups of fat (again, sometimes all crisco, sometimes 50/50).

I have also found, through my own experience, that meringue powder in the icing does not make a difference as to the crustability of it.

~Chelle

Bridgette1129 Posted 12 Oct 2011 , 6:01pm
post #38 of 49
Quote:
Originally Posted by Nazarine

SMBC is on my list of things to try and someone mentioned it tastes like a stick of butter. Ummmmm. That's not a bad thing in this house! LOL!




I have read this a LOT on here. I made SMBC for the first time 2 weeks ago. I had read about people having trouble making it, and heard about the "curdling stage" so I knew to not freak out. It worked out perfect.

It was a espresso SMBC. I flavored it with dissolved instant coffee and vanilla. It was DELICIOUS! I have no tried it without flavorings, so I think this is why people think it tastes like butter. Try it again with your favorite flavoring! I have heard it's meant to be flavored! icon_smile.gif

carmijok Posted 12 Oct 2011 , 6:02pm
post #39 of 49

I use 8 oz. butter, 8 oz cream cheese and 2 lbs powdered sugar. That's it. It crusts great and tastes even better. So I guess that's about a 2:1 ratio of PS to the fat. If your cake is pulling up try frosting a really cold cake. Do a crumb coat on the cold cake first and chill, then start smoothing your frosting on. Easy peasy.

costumeczar Posted 12 Oct 2011 , 6:11pm
post #40 of 49
Quote:
Originally Posted by Bridgette1129

Quote:
Originally Posted by Nazarine

SMBC is on my list of things to try and someone mentioned it tastes like a stick of butter. Ummmmm. That's not a bad thing in this house! LOL!



I have read this a LOT on here. I made SMBC for the first time 2 weeks ago. I had read about people having trouble making it, and heard about the "curdling stage" so I knew to not freak out. It worked out perfect.

It was a espresso SMBC. I flavored it with dissolved instant coffee and vanilla. It was DELICIOUS! I have no tried it without flavorings, so I think this is why people think it tastes like butter. Try it again with your favorite flavoring! I have heard it's meant to be flavored! icon_smile.gif




It's definitely meant to have flavoring in it!

siuingme Posted 12 Oct 2011 , 6:36pm
post #41 of 49

I'm newbie....my DH used to work in bakery when he was in college. So, yes he can bake too... icon_biggrin.gif .
I'm using crust buttercream even tough my DH refer me to make SMBC. I'm just too chicken because we live in Hawaii without A?C in apartment.

I have many recipe about SMBC, I think I'll make SMBC in my birthday..because my cake design not to cover with fondant from top like usual..but separate top and side.

Btw, first time I made BC from shortening used Crisco..taste too sweet. Then next, I added more corn starch less PS. Taste awful, like you ate raw corn starch. Last time is the best, 1/3 part high ratio shortening, 2/3 salted butter. PS, and heavy cream to thin.
Tasted very creamy !

Sunshine0063 Posted 12 Oct 2011 , 7:21pm
post #42 of 49

I started out doing fondant but my family can't get past the texture so I had to learn ( still learning ) how to use bc icing. Like you not that crazy about smoothing it until I read add a tsp or so of corn syrup to help make it a little smoother. Also if you weren't already, try putting it on the sides with a wilton 789 tip and put the ridge side toward the cake make sure to press somewhat firm to the cake so that it grabs hold of the cake. hth

QTCakes1 Posted 16 Oct 2011 , 3:50pm
post #43 of 49
Quote:
Originally Posted by costumeczar

Quote:
Originally Posted by Bridgette1129

Quote:
Originally Posted by Nazarine

SMBC is on my list of things to try and someone mentioned it tastes like a stick of butter. Ummmmm. That's not a bad thing in this house! LOL!



I have read this a LOT on here. I made SMBC for the first time 2 weeks ago. I had read about people having trouble making it, and heard about the "curdling stage" so I knew to not freak out. It worked out perfect.

It was a espresso SMBC. I flavored it with dissolved instant coffee and vanilla. It was DELICIOUS! I have no tried it without flavorings, so I think this is why people think it tastes like butter. Try it again with your favorite flavoring! I have heard it's meant to be flavored! icon_smile.gif



It's definitely meant to have flavoring in it!




And lots of it, at that! No 1 or 2 teaspoons. I use about 1 1/2 TBLS. in mine.

sleepiesaturn Posted 1 Nov 2011 , 2:56am
post #44 of 49

Yikes, I haven't used crusting frosting since I first started decorating 10 years ago. I used to be able to do it back then, but I think if I tried now it would be a disaster.

MommaAnne47 Posted 18 Nov 2011 , 7:34pm
post #45 of 49

Now, i am thoroughly confused after reading all of these posts. I recently finished the three Wilton Cake Decorating classes and we used the Wilton Buttercream Frosting that has 1 TB of Meringue Powder and never had any problems with it... However,I found Quikblend Shortening at a local cake deocrator/supply store. She gave me her recipe and I added Meringue Powder to it, well, the frosting began crusting before i could get it on the cake good. I asked her if the frosting needed thinning to ice a cake and she said it did not , but i failed to tell her i had added the Meringue Powder. So... does the Wilton Buttercream recipe call for the meringue powder because of the Crisco being 0 trans fat?

chelleb1974 Posted 18 Nov 2011 , 9:41pm
post #46 of 49
Quote:
Originally Posted by MommaAnne47

So... does the Wilton Buttercream recipe call for the meringue powder because of the Crisco being 0 trans fat?




I don't believe that's the reason. I took the Wilton Classes before Crisco came out with the 0 Trans Fat shortening, and the recipe given in the class books included Meringue Powder. I forgot to put it one time and my icing still crusted fine. I was convinced it was in the recipe so we would have to buy the Meringue Powder, lol. I use Meringue Powder now, but not for my buttercream.

~Chelle

FromScratchSF Posted 18 Nov 2011 , 10:19pm
post #47 of 49

I believe what makes crusting icing "crust" is the powdered sugar, which is a combination of sugar and corn starch. I think the meringue powder helps with controlling moisture. I think. But others probably know more then me.

kakeladi Posted 18 Nov 2011 , 10:55pm
post #48 of 49

.......I believe what makes crusting icing "crust" is the powdered sugar, which is a combination of sugar and corn starch. I think the meringue powder helps with controlling moisture...........

NO icon_smile.gif What make b'cream crust is how much fat there is to how much sugar. The more fat the *less* it will curst.
The more fat (be it Crisco or butter or combinatiion) the smoother and creamier icing will be, so of course, the less fat the drier and harder to handle. That is why some people add liquid - to thin it out.

FromScratchSF Posted 18 Nov 2011 , 11:17pm
post #49 of 49
Quote:
Originally Posted by kakeladi

.......I believe what makes crusting icing "crust" is the powdered sugar, which is a combination of sugar and corn starch. I think the meringue powder helps with controlling moisture...........

NO icon_smile.gif What make b'cream crust is how much fat there is to how much sugar. The more fat the *less* it will curst.
The more fat (be it Crisco or butter or combinatiion) the smoother and creamier icing will be, so of course, the less fat the drier and harder to handle. That is why some people add liquid - to thin it out.




Right, the less it will crust based on the powdered sugar. The key is powdered. Powdered sugar has corn starch in it. The amount of crust is based on your ratio of powdered to fat, but it will crust at least a little bit regardless. I think people add meringue powder to control moisture, i.e. they add meringue powder to help it dry out and crust without making the icing too stiff like you would by adding more powdered sugar.

Again, not my regular medium, but I'm pretty sure that's why Edna and others do it.

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