I am wanting to try a chocolate buttercream for the first time. But on several of the recipes I have looked up, the buttercream is called "crusting". What is crusting chocolate buttercream? Can you pipe with it? Is it good to frost an entire cake with?
Thanks in advance,
"crusting" means the frosting becomes "touchable" without it sticking to your finger or plastic wrap. It's a good thing.
It dries to a touchable finish after a time of being on the cake. As was said, one can touch it and it does not come off on your finger and often does not even leave a mark on the icing.
The crusting chocolate bc recipe on here is delicious by-the-way!