Ok- so... I don't think that I have ever been able to make a batch of buttercream correctly- ugh! I have used both Indy's and Sugarshack's ( thanks for sharing ladies)- soo. Indy's seemed to have a yellow color-I used Hi- Ratio shortening but I think it was an off brand (it tasted great though) and I just made Sugarshack's- no airbubbles-not griddy- tastes great but - I don't think it's crusting-
I am able to use the paper towel method and get a very smooth finishon both-- but I'm not sure what a crust looks and feels like. I plan to put fondant over it- so... I'm at a loss.
One more question, am I only supposed to put a thin coat of buttercream on? In the past I have only used ganache under fondant-
Any help would be greatly appreciated--
Thanks in advance-
Both Indy and SugarShack's recipes should be crusting.
Crusting just means that you can, after it sits for a short bit, touch the icing and it doesn't stick to you. it means that the top of the icing has formed a 'crust'. If you are able to use the viva paper towel on the icing, then it has crusted.
Some will tell you a thin coat of buttercream under fondant, others will tell you they put a normal coat. The more icing you have on it the more likely you are to mush it around, which can cause lumps and bumps. That is one of the pros to the ganache is that it makes a hard shell and doesn't move around, so it gives you a good base for the fondant.