How Can I Get My Non-Crusting Bc To Crust?

Baking By Pghnana Updated 5 Aug 2011 , 9:17pm by TexasSugar

Pghnana Posted 5 Aug 2011 , 3:43am
post #1 of 6

Good evening. I use the Whimsical Bakehouse non-crusting buttercream recipe that is soooooo good. (6 Cups Confectioners' Sugar, 1/8 teaspoon salt, 1 teaspoon Vanilla Extract, 1 cup boiling water, 2 3/4 cup Hi-Ratio* or regular vegetable shortening, 6 ounces (1 1/2 sticks) butter) Not too sweet and very creamy. I'd like to keep that taste but try to get it to crust enough to use the Viva smoothing method. Is there anything I can add to give it a slight crust? Would adding meringue powder help? Thanks.

5 replies
nicole5 Posted 5 Aug 2011 , 4:02am
post #2 of 6

Instead of using just water. Use powered coffee creamer and water mixture. Works great for me. Good luck.

cupncake1 Posted 5 Aug 2011 , 4:11am
post #3 of 6

Oooh, I like the sound of that recipe Nicole5, in what order do you put it all together?

Pghnana Posted 5 Aug 2011 , 4:15am
post #4 of 6

nicole5--How much powdered creamer should I use for 1 cup water?

nicole5 Posted 5 Aug 2011 , 5:24am
post #5 of 6

One cup(boiling) water to one cup powdered coffee creamer. You use the water mixture the same as you would use water or milk to get the right consistency for your buttercream. Tip came from the Sugar Ed video. You can check out
hope this helps.

TexasSugar Posted 5 Aug 2011 , 9:17pm
post #6 of 6

You won't get anything with 2.75 cups of shortening (or is that 2.75 cups shortening and 1.5 cups better?) to crust unless you add a good 2lbs of powder sugar. That's be twice the amount of sugar in the recipe as is now, which will change the sweetness of it.

Crusting has to do with the sugar to fat ratio. The more sugar, the more it crusts. The more fat, the less it crusts.

A good starting ratio for crusting is 1 cup fat to 1lb (about 7.75 cups) powder sugar.

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