SUGARMAMA Posted 5 Oct 2005 , 2:54pm
post #1 of

i've noticed that if i leave a cake in a box it crusts REALLY hard icon_cry.gif . is there another type of bc icing that doesn't harden as much? i make cakes in the morning for afternoon and by then, it's HARD.

9 replies
briansbaker Posted 5 Oct 2005 , 3:23pm
post #2 of

What is your recipe? I've used the all shortening recipe and it really hardens.. I now use the 1/2 margarine and 1/2 shortening.. It does not harden as much..Actually it takes longer to crust so that I can do the VIVA magic to it.. LOL
Hope this helps!

HollyPJ Posted 5 Oct 2005 , 3:32pm
post #3 of

The more butter your icing has, the less it will crust.

SUGARMAMA Posted 5 Oct 2005 , 3:32pm
post #4 of

i use the wilton method that i got during my courses a few months back

1 1/2c crisco
2lb conf sugar
2 tsp vanilla flav
2 tsp almond flav
2 tsp butter flav
1/2 c water (i started using milk instead)

Kiddiekakes Posted 5 Oct 2005 , 3:37pm
post #5 of

Try a different recipe with more butter as mentioned above and it won't be so crusting!!!

Lydia Posted 7 Oct 2005 , 10:22pm
post #6 of

I noticed no one adds Meringu powder to there frosting, Is this a no-no?

Kiddiekakes Posted 7 Oct 2005 , 10:27pm
post #7 of

No I don't think meringue makes a huge difference.I have added it before but found no real change in my icing.It just adds to the cost!

Lydia Posted 7 Oct 2005 , 10:30pm
post #8 of

So do you have any easy BCF recipes? Willing to try something new.
THANKS

DiH Posted 9 Oct 2005 , 3:59pm
post #9 of
Quote:
Originally Posted by Lydia

I noticed no one adds Meringu powder to there frosting, Is this a no-no?




No, it's not a no-no by any means... use it if you want to. Whenever I've used it, no matter how low a speed I run my mixer, I get a ton of air bubbles.

veejaytx Posted 9 Oct 2005 , 10:00pm

I switched to the half butter half Crisco when I got tired of my piping crusting so hard it would just flake off. The half and half seems soft at first, but holds up better without drying out! Janice

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