I made lemon buttercream, and it it wayy overcrusting!
What causes this?
How do I fix it?
I get the impression that I have to add more fat (butter or crisco)
Mellie from Qc
What's the recipe?
The sugar to fat ratio is what affects crusting.
In a powder sugar and crisco/butter recipe the more fat you have it in the less it crusts. Or the less sugar. So seeing the recipe would help to figure out which direction would be the easiest.
What makes b'cream crust in how much fat there is compared to the sugar. The *more* fat, the *less* crusting. It has little, if anything to do with adding meringue powder! So if you used 2#s of sugar and only 1C of sugar (as an example) it is going to b e dry and crust harder. A good crusting recipe uses 2 to 2.