AWell, from what I can tell in the pic, the top one is red velvet, which usually gets frosted with cream cheese frosting. (Which includes cream cheese and butter, not crisco) the bottom looks like it could be buttercream, which can be made with all crisco with the difference being, crisco makes the buttercream 'crust' once it's piped/spread and left to set..hope that helps..
Thank you so much for your reply =) Does crust mean it basically sets and hardens a little? What makes a frosting crust after it sets? Is it the sugar ,crisco or butter?
ACrust means you can touch your finger lightly to the icing and it won't stick. What actually makes buttercream crust is the fat to sugar ratio.. I just usually use crisco for my crusting buttercream...here's a good page to explain it...
Hope this helps! :)
ALol I just realized both posts I'm replying to are the same person...we're funny.
AHahha yes! Ty so much wendy! You been so helpful. For the recipe you send me for the buttercream, I notice it uses corn starch. I never seen that before. What does the corn starch do? Also for the fat to sugar ratio, what is the ratio to it? Is it even?
AThe cornstarch helps thicken up the icing, and helps to stabilize it. That particular recipe calls for two cups of fat to two pounds of sugar..so it's about that lol.
Hi would you please gibe me the recipe , mine never gets hard enough to put a fondant one it good.
Can you taste it and tell if there's butter in it? Most bakeries use a combination of butter and shortening, or just shortening (usually high ratio).
You have to have more sugar than fat for the recipe to crust. Look up crusting buttercream recipes on Google. I prefer a non-crusting recipe and find my decorations stick better to a cake when it hasn't crusted over.