I really need some help my buttercream is not crusting, not for sure if it is due to the humitdity here in tx right now. can any one please help. have a wedding cake for a friend due on sunday and the last two cakes in the last two days have not crusted at all
AWhat recipe are you using? I have read on here that crusting Bc is the sugar with shortening or whatever you are using ratio. So are you using enough sugar? Plus I have read here that butter or sweetx z are sensitive to hotter weather...but I thought thats if its like 90 degrees or hotter out. Hmm again I ask what is your recipe, knowing that would make it easier to figure out the problem
i can't remember having this problem--there are folks more expert than me on this but an idea in the meantime is just test a dollop of your icing with some cornstarch in it say a 1/3 cup icing and a tablespoon of cornstarch or whatever--mix it up real good and see if it starts to crust for you--maybe add a bit more even
hey i remember--there's a high humidity american icing that actually takes flour--i used to get wondra flour --it's super fine and does not require sifting --it does not lump=
but the good thing about cornstarch is that it doesn't require sifting--love that
some people i know recommend adding meringue powder but cornstarch is cheaper & should help
1/2 cup butter,1 cup crisco, 2tbl spoons milk, clear buter flavor, and about 4 to 5 cups of surgar, and 2 tlb spoon margerine power.
i got a bunch of recipes by googling 'high humidity icing recipe'
thank will look right now
i don't know i use one cup of fat to seven cups of sugar in the first place
there's not much there to hold up all that fat
just my opinion
so if it was me i'd up the sugar at least
i'd still check out high humidity formulas & do some scrambling there
you'll be fine--just take a deep breath and get a cup of coffee--peruse the recipes
formulate a plan
do a little testing --garner the results
work your plan
you'll be fine!
plus those trans fat shortenings were sturdier than present day shortening without those little bad boys!!!
i think that might be a big factor?
AI'm thinking thats not near enough sugar. My recipe is close to that but instead of using butter I use 2 cups high ratio shortening. With that I use 2 pounds or 8 cups sugar, so you need more sugar ,than you would have to add more milk so that its not so stiff that you cant use it.
AK8memphis is right reading the googled recipes you add 2tablespoons if cornstarch, but you still dont have enough sugar in your recipe . With the amount of butter and shortening you need at least 2 pounds or 8 cups sugar
AK8memphis they have high ratio shortening ( high trans fat ) on the market , you have to buy it from a cake store or a speciality store or online . I discovered it at the cake store that I buy my supplies at, now I wouldnt make my Bc without it, it makes my Bc so light a creamy
thank you, kazita!!! very good to know
Thank you, you guys i was worried it was not enough sugar, and I will use the cornstartch for sure, I just had the bday cake due today fall apart on me, but was able to get it back together just intime so I think I will take that deep breath and cup of coffee now. :)
I am in the Dallas area nd the humidity today has been horrible but I have had no problem with crusting - thank goodness! If you are in the DFW area, no worries - a cold front is coming in tonight so the humidity should be gone later this afternoon. Are you decorating it today or tomorrow?
I live in Florida and crank up the AC when I'm having crusting issues.