Crusting Buttercream

Decorating By cckim Updated 10 Jun 2012 , 8:48pm by Seashell48

cckim Posted 10 Jun 2012 , 1:35pm
post #1 of 6

I was just wondering what others use for making cupcake frosting. Crusting or non-crusting?? I use crusting, however I feel like when I'm ready to deliver, they are so crusted that people will think they are old?? Is there a recipe for a good fluffy buttercream that is non-crusting, easy to make and does not require refrigeration?? Maybe I'm asking for alot! Thanks!!

5 replies
kelleym Posted 10 Jun 2012 , 2:25pm
post #2 of 6

Could you tell us what recipe you use and how you frost your cupcakes? I use crusting buttercream but have never experienced problem like the one you're describing.

cckim Posted 10 Jun 2012 , 5:00pm
post #3 of 6

Yes, I use just the wilton recipe, with crisco, powdered sugar, water and flavoring. I use a 1M tip. Am I doing it too far in advance?? Just a day ahead?? Thanks

kelleym Posted 10 Jun 2012 , 5:20pm
post #4 of 6

Hmm. I use a variation of this, and don't have that problem. Crusting is caused by the ratio of sugar to fat in your frosting: more sugar = more crusting. More fat = less crusting.

This recipe claims to be non-crusting, but it's basically just the standard American buttercream with twice as much fat as the Wilton variants.

kakeladi Posted 10 Jun 2012 , 8:34pm
post #5 of 6

You need more 'fat' in the recipe. Start by adding 1/4 cup butter. You may want to go up as much as 1/2 cup to get the right amount of fluff vs. crusting. Also increase the flavoring to 1 Tablespoon and you'll see a great improvement!

Seashell48 Posted 10 Jun 2012 , 8:48pm
post #6 of 6

Thanks a lot for the recipe kelleym, I have been looking for the same, I am doing a cake that will be served in the garden, I think this will do. icon_smile.gif

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