A Few Butter Cream Questions...

Decorating By Lovelyladylibra Updated 7 Aug 2011 , 1:13am by Lovelyladylibra

Lovelyladylibra Posted 6 Aug 2011 , 3:14am
post #1 of 4

1, what ingredient in the frosting makes it actually crust
2, what ratio of butter, shortening, confectioners sugar do you use
3, do you prefer natural fruit juices, pulps, zests etc over oils?
and last when putting on butter cream then fondant, do you just crumb coat the cake or frost like a regular cake? and are u supposed to let it crust before adding fondant or add while still "wet"?

thanks in advance

3 replies
crisseyann Posted 6 Aug 2011 , 3:36am
post #2 of 4

1. No ingredient causes it to crust. It is the sugar-to-fat ratio.

2. I use 1 1/2 cups butter and 1 cup Crisco to 2 lbs powdered sugar in my standard crusting buttercream.

sunnyca Posted 6 Aug 2011 , 3:37am
post #3 of 4

Here's a link that answers most of your questions


Hope it helps.....

Lovelyladylibra Posted 7 Aug 2011 , 1:13am
post #4 of 4

thank you for the help...

anyone else with any answers???

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