Hi all - I've tried lots of different buttercream recipes, and keep coming back to this one as it's been the easiest for me to smooth over with both my spatula and when using viva paper towel...But sometimes I think it may crust too much...and when just sitting there over nite, I notice cracks appear..even when the cake hasn't moved....
I use 1 stick of butter
1 1/2 cups of shortnening
to almost 2 lbs of powder sugar...
If i want to decrease the crusting...What do I adjust? Less Shortnening? Or less Powder sugar?
Any info would be great!! Thank you All!
Use the same butter and shortening. Use the full 2 pounds sugar, and add 1/3 cup white Karo syrup.
You might have to add even more syrup after the first time. Your recipe is crusting too much because there is precious little liquid (the butter is 20% water).
Add an extra 1/2 cup fat. My recipe is three cups of fat to 2 lbs powdered sugar, and I thin with hot whipping cream. Mine is very lightly crusting.