I MADE THE BAKERS BUTTERCREAM RECIPE AND IT TASTES LIGHT
AND NOT SWEET, PROBLEM, IT DOESN'T CRUST OVER.
SHOULD I ADD MERINGUE POWDER?
HELP
VICKI

It's the ratio of shortening and powdered sugar that determines if icing will crsut or not. I don't use meringue powder in my icing and it will crust. How much shortening and powdered sugar does your recipe call for?

THE RECIPE FOR THE BAKERS
1 STICK BUTTER
1 CUP CRISCO
1 CUP SUPERFINE SUGAR(NOT CONF SUGAR)
2 TBSP FLOUR
1 CUP COLD WATER
1TBSP VANILLA

YOU COOK THE WATER AND FLOUR MIXTURE
AND LET IT COOL THEN YOU ADD TO THE
OTHER INGREDIENTS IN MIXER.
MY CLIENT DOESNT LIKE THE OTHER RECIPES
I'VE MADE, SHE SAID THEY WERE TO SWEET.
I NEED SOMETHING TO WORK WITH FOR A WEDDING CAKE.
VICKI

Ah, your using a cooked buttercream... I don't think your going to be able to make that icing crust... I could be wrong!! Usually the icing that crust are the ones with powdered sugar/shortening or butter. If I need an icing to crust I would cut back on the shortening and add a little more powdered sugar.

Maybe someone here who uses cooked icings will be able to help you!!

I agree....a cooked icing doesn't usually crust over. It stays soft.

WHAT ABOUT ADDING CORNSTARCH OR CONF SUGAR, OR MERINGUE POWDER?
VICKI