Crusting Buttercream Not Crusting?

Decorating By trishalynn0708 Updated 12 Jul 2012 , 6:05pm by icer101

trishalynn0708 Posted 12 Jul 2012 , 3:26pm
post #1 of 6

The last few time's I have made buttercream it hasn't been crusting.. The last thing I have made is roses and they were made out of all shortening, so they should have crusted well.. I have not had this problem before and have been doing cakes a long time....

Can anyone tell me what's going on? I need stiff roses!

5 replies
icer101 Posted 12 Jul 2012 , 3:58pm
post #2 of 6

Hi, could you tell us the recipe you are using? That might help us to help you.

trishalynn0708 Posted 12 Jul 2012 , 4:06pm
post #3 of 6
Originally Posted by icer101

Hi, could you tell us the recipe you are using? That might help us to help you.

Sure.. I have 2 that i've been using... I have used both many times and i'm not sure what i'm doing now but I can't even use the VIVA method with them..

1 cup shortening
1 bag powdered sugar
2 tsp vanilla
2-4 tbsp milk

The other one is:
2 lbs. sifted powdered sugar
1/2 cup or 1 stick butter, softened.
1-1/2 cups solid vegetable shortening
2 tbsp. clear vanilla extract
1/3 cup water for icing cake -OR- 1/4 cup for stiff consistency.
1/4 tsp. almond extract

The 2nd one is an actual crusting buttercream.. The first few times i've made it it crusted great but now it doesn't crust.. Like I said.. I haven't had this happen before.

BakingIrene Posted 12 Jul 2012 , 5:15pm
post #4 of 6

Well, it's been really really humid since mid-June.

Maybe that has something to do with stuff not drying as fast?

DeniseNH Posted 12 Jul 2012 , 5:51pm
post #5 of 6

Since they changed the recipe for Crisco, they say a quick fix is to add a heaping tablespoon full of plain old white flour to the mixing bowl and it helps to make the icing stiffer (absorbs some of the grease from the new Cricso). That's how I'm making my icing today (along with Hi-Ratio shortening and flour).

icer101 Posted 12 Jul 2012 , 6:05pm
post #6 of 6

Your recipes seem ok, Just the heat i guess, when i make american b/c , i use hi-ration shortening and i use heavy whipping cream instead of water or milk. Mine crusts all the time and i can make flowers of all kinds.I will beat it on med-high speed at the end of everything coming together for another 8-10 minutes.

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