dchinda Posted 27 Jul 2012 , 4:29pm
post #1 of

My BC starts crusting before I can even finish frosting my cake & it's driving me nuts! I just recently started having this problem about a month ago. The only thing I have changed is measuring out my PS rather than using the 2 lb bag of C&H PS & I use less meringue powder now. I use the basic Wilton BC recipe with the exception of Hi-Ratio Shortening:

2 C Hi-Ratio
6-7 C PS
2 tsp vanilla
1-2 Tbsp meringue powder
6-8 Tbsp water depending on consistency

Anyone know the cause? Thanks for the help!

5 replies
leah_s Posted 27 Jul 2012 , 8:50pm
post #2 of

Crusting is a function of the fat to sugar ratio, not meringue powder. And your ratio actually looks right. 1 c fat to 1 pound sugar. Maybe I'm missing something . . .

dchinda Posted 27 Jul 2012 , 8:55pm
post #3 of
Quote:
Originally Posted by leah_s

Crusting is a function of the fat to sugar ratio, not meringue powder. And your ratio actually looks right. 1 c fat to 1 pound sugar. Maybe I'm missing something . . .




Thank you for your response Leah. Could the heat have anything to with it? It has been extremely hot here in Colorado. Do you have any suggestions? If I use less sugar than my frosting will taste greasy.

leah_s Posted 27 Jul 2012 , 8:59pm
post #4 of

With the hi-ratio it probably won't taste greasy. Its a different product than crisco.

kakeladi Posted 27 Jul 2012 , 9:44pm
post #5 of

I'm thinking the weather could very much have lots to do with it crusting so quickly. Have you tried other recipes? Here's a great one......http://cakecentral.com/recipe/2-icing

dchinda Posted 28 Jul 2012 , 11:21pm
post #6 of

Thank you kakeladi for the recipe link. I do want my BC to crust, just not before I am done frosting my cake. I will try to decrease my PS & see if it makes a difference.

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