Need To Frost 200 Cupcakes For A Wedding- How To Prevent Buttercream From Going Too Dry?

Decorating By ericaaiden Updated 17 Sep 2013 , 2:51am by cakeballer85

ericaaiden Posted 16 Sep 2013 , 10:49pm
post #1 of 6

AHello Everyone-

I have a 200 cupcake order for a wedding in November. How do I prevent from the piped buttercream crusting or going too dry? Do I pipe at the venue? I was planning on piping the night before & storing in plastic dome/shell containers. I use a 1 cup butter/shortening with 4 cups powdered sugar recipe. Any tips or ideas would be very helpful. Thank you! :smile:

5 replies
BatterUpCake Posted 16 Sep 2013 , 10:56pm
post #2 of 6

Why don't you want it to crust? Use less PS if you don't want crusting..

ericaaiden Posted 16 Sep 2013 , 11:00pm
post #3 of 6

AIf I pipe the night before there should be a thin layer of crusting right? The inside of the piped buttercream shouldn't be completely dry?

BatterUpCake Posted 16 Sep 2013 , 11:02pm
post #4 of 6

Just the outside crusts. Keeps it fresh longer and from messing you frosting up during transport

ericaaiden Posted 16 Sep 2013 , 11:57pm
post #5 of 6

AThank you I appreciate the feedback! :D

cakeballer85 Posted 17 Sep 2013 , 2:51am
post #6 of 6

AI use crusting buttercream as a filling and it doesn't harden inside the cakes...just the slight outer edge exposed to air will develop a crust when decorating

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