Chocolate Crusting Buttercream

Decorating By Susie0530 Updated 2 Mar 2012 , 3:32pm by Susie0530

Susie0530 Posted 2 Mar 2012 , 2:19pm
post #1 of 3

I made the Chocolate Crusting Buttercream from a recipe on this website. Delicious!!!! My concern is that it may be a little too soft under fondant. It has crusted slightly but I'm not sure if it will support my fondant.

How do I get it to crust a little bit harder?

Thank you.

2 replies
leah_s Posted 2 Mar 2012 , 3:00pm
post #2 of 3

Crusting is a function of the ratio of fat to sugar. If your cake needs to be firmer before putting on the fondant, pop it in the freezer for 10-20- minutes.

Susie0530 Posted 2 Mar 2012 , 3:32pm
post #3 of 3

I think my cake is firm enough, I was just wondering if the buttercream would be firm enough (crusted) so that it won't go soft. does that make sense?

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