Has anybody tried adding a touch of glycerin to buttercream? I'm just starting up and have my first order for wedding cupcakes in August.
The thing is, due to a medical condition I can't get up early in the morning to ice 5 dozen cupcakes. I don't want the icing crusting overnight so am wondering what effect glycerin would have, or how much would be necessary.
Any suggestions would be greatly appreciated!
I've never heard of adding it to buttercream, though I have heard of people using it in Royal icing.
What is your normal recipe? Crusting is based on the sugar to fat ratio. The more fat the less it crusts, so you could try adding more crisco/butter to your recipe to get it to crust less or slower. You could also try a non crusting recipe as well. Since you have some time to try out some different recipes.
Store the cupcakes in an airtight container overnight, and the frosting will not crust.
Thank you both. I'll be looking up a non-crusting recipe shortly and trying it out this week.
I like the tip about the airtight containers. I don't think I have enough to fit all the cakes in, but I'll definitely give it a go!
I've just thought; would covering the boxes in cling film have the same effect as airtight boxes?