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?
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.
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?