I'm just curious. Can somebody tell me what makes butter creams crust? It is the ratio of fat to sugar?
I have a bc icing recipe that is very similar to Joe's, so I'm not used to working with crusting bc. Now I use Dawn's bc recipe for "paying gigs".
TIA!!
Lisa
2
replies
mrsrunning
Posted 30 Jun 2005 , 5:32pm
post #3 of 3
I thought it was the flour, that was the only thing differnt to me but I really have no ideal
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