IAN429 Posted 15 Nov 2012 , 9:31pm
post #1 of

AWill a traditional buttercream icing still crust if all butter is used instead of shortening?

3 replies
remnant3333 Posted 16 Nov 2012 , 2:18am
post #2 of

I have never used all butter so I am curious about that myself. I am sure someone here will know the answer to that question!!
 

hbquikcomjamesl Posted 16 Nov 2012 , 3:28am
post #3 of

I think mine does, and it's always been all-butter. But being a dense, hand-mixed, cold-process buttercream, it's kind of hard to tell. But it definitely resists being pulled away by aluminum foil over the cake in the refrigerator.

 

 My strawberry frosting, probably because of the amount of jam in it, definitely doesn't.

Tails Posted 16 Nov 2012 , 7:12am
post #4 of

Yup, the All American Buttercream recipe on this site crusts. Moreso if you put it in the fridge :)

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