Buttercream Dream
I need a crusting bc for a cake on Sunday, but I don't want an all Crisco recipe. Will this one crust if I add a little meringue powder??
1 stick butter (unsalted)
1 stick butter (salted)
1 cup shortening
2lb bag of confectioner's sugar
3 teaspoons clear vanilla extract
5-6 tablespoons of milk (cold)
Cream butter and shortening. Add clear vanilla extract then add confectioner's sugar. Allow confectioner's sugar to blend well then add milk. For thinner consistency, add more than 6 tablespoons of milk.
Buttercream Dream
I need a crusting bc for a cake on Sunday, but I don't want an all Crisco recipe. Will this one crust if I add a little meringue powder??
1 stick butter (unsalted)
1 stick butter (salted)
1 cup shortening
2lb bag of confectioner's sugar
3 teaspoons clear vanilla extract
5-6 tablespoons of milk (cold)
Cream butter and shortening. Add clear vanilla extract then add confectioner's sugar. Allow confectioner's sugar to blend well then add milk. For thinner consistency, add more than 6 tablespoons of milk.
You know, I thought that the meringue powder made the icing crust, but I have done the icing without it and it crusts just the same. I was told in Wilton classes that the meringue powder adds stability to the icing so that the colors don't run into each other, etc.
With all that butter, I don't think this icing will crust enough. Give it a try and see...
I'm certianly no expert, but I recall reading that the crisco is what makes it crust....
I never use crisco in my buttercream (bluuurgh!), only butter and I've never had a problem with it - I don't even use meringue powder. A good chill in the fridge is all it needs to firm up and crust nicely.
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