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!
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 . . .
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.
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
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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