superflybaker Posted 20 Sep 2012 , 6:20pm
post #1 of

Ok so i have a great recipe for butter cream frosting that is super yummy. It is
butter, shortening, milk, vanilla, powdered sugar.
My question is how when i first make the frosting it is smooth and yummy but after it sits for a few hours it gets hard on the outside and is a little crunchy. it is still soft under that layer. How do i make it not get hard on the outside? Please help, thanks everyone.. icon_biggrin.gif

4 replies
KrisD13 Posted 20 Sep 2012 , 6:45pm
post #2 of

You are using a CRUSTING buttercream recipe. That is what it is supposed to do. Get crunchy so it holds it's shape.

There are recipes out there for a non-crusting buttercream, if you prefer, or reduce the fat content, but it could change the taste.

Hope this helps.

superflybaker Posted 20 Sep 2012 , 7:38pm
post #3 of

Thank you, i was not aware that there was a crusting buttercream.
Does anyone recomend a great tasting buttercream that stays smooth and soft and yummy? icon_smile.gif

KLCCrafts Posted 20 Sep 2012 , 9:07pm
post #4 of
Quote:
Originally Posted by KrisD13

There are recipes out there for a non-crusting buttercream, if you prefer, or reduce the fat content, but it could change the taste.




Actually you'd want to INCREASE the fat content to get less crusting in your BC.

superflybaker Posted 20 Sep 2012 , 9:22pm
post #5 of

so the recipe i use is 1/2c shortening 1/2c butter 1tbsp vanilla 1tbsp milk and i think 4c sugar. i usually eyeball the vanilla and milk and add extra vanilla because i love vanila and with the sugar i add it till i get it to the consistency that i want. i really only measure the butter an dshortening.

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