midwestmom... one of the best icings for this method is the Wilton class buttercream. It's really good if you use hi-ratio shortening, but even if you use Crisco, you just need to 'up' the amount of flavoring you use to get rid of the Crisco taste. I also go a little scant on the Crisco to help the grease factor. A lot of people do half Crisco and half butter, but that gives it a pale yellowish color. Any recipe that crusts should be fine though!

I've been searching & searching for a 'crusting' buttercream recipe. I guess I was just hoping somebody would post a few recipes here. I use the recipe that's in the Wilton's beginner's book. 1/2 c butter, 1/2 c crisco, 2 t milk, vanilla.

That's the recipe I'm talking about!! I don't have any other recipes that crust or I would definitely share them! Sorry!!

Perhaps someone else will swing in here and save my butt!!

Okay great, thanks. I thought the crusting bc was some special recipe & I just couldn't find it anywhere. I'm excited to try this out.

I can't wait to tray this . Thanks so much.

Oh, no, the crusting BC is not a specific recipe, it just refers to any recipe that kind of dries to the touch when exposed to the air. That Wilton recipe works great, just test it with your favorite flavorings to really make it taste great! Good luck, hope you enjoy it! You too, Ivanna!

Honestly, Melvira, I'm wondering if there's any powdered sugar buttercream that this method won't work with.

We should do some experimenting.

I'm the one who mentioned to you that it worked with my all-butter buttercream after brief refrigeration.


Has anyone tried this method on a buttercream and had it not work?

Oh yah!! I knew someone had told me that but I couldn't recall exactly who! I think it's really a matter of patience and timing... letting it crust, or sit in the fridge long enough, but getting it before it gets too dry and starts to crack!!

yay! i can't wait to play too! it's 9pm and my boys are up in bed and my dh is out, so i can't go get a roller, but tomorrow is another day and i am going shopping!

can i ask an embarassing ?? does this work with canned frosting too?


thanks, melvira, for posting this. you are a god-send!

Canned frosting? CANNED FROSTING? Ahhhhh! GROSS! I AM SO SURE!! hahahah! Just giving you grief! I have no idea if it would work. People have said that it works on non-crusting frosting as long as you put it in the fridge for a little bit to let it set up! Let us know how it works!

HAHAHAHA!! OHHHHH! I see... you were asking just in case someone ELSE wanted to try it!! hehehehehe! Bless your heart for thinking of others!

that's what i'm here for!

Will this technique work with using pastry pride whip icing (whipping top cream I think its called) ?

Thank you!

Unfortunately I cannot say with any authority, as I have never tried it, but if I were to hazard a guess, I would say no, it would not work on a whipped topping type product. Sorry I cannot be of more help!

Melvira, I tend to agree with you. The whipped icing does not crust so I don't know how it could possible work. Surely is a Godsend on BC though. Thanks again.

Diane

I just wanted to say that this is one of the coolest tips I've found on here. Thank you!!

Did this tutorial ever get put into an Article? I just searched CC for the Melvira method - the results show an Article listed called "Quick and Easy Smooth Icing Using a Roller Melvira Method". But when I click on it, I get a recipe instead, for "Cream Cheese Pound Cake III"!

When I click instead on the link that says "View all results for melvira method in articles", I just get a page that lists all the articles (and none are about the melvira method).

Thanks!

Yes Maggie, it did! Thanks for asking! If you go to the CC home page and scroll down, it's about the fifth article down. If you have any trouble clicking on that link, please let Heath or Jackie know as there may be a problem!

Edit: Sorry, I just checked, it's the sixth article! And the link did work for me, so I hope it will work for you too! (And yes, it is called 'quick and easy'... etc. etc.)

Thanks for the tip. I can't wait to try it on my first paying cake this week!!!

I am totally going to try this. Thank you Melvira!

Absolutely my pleasure! Hope it works out for you!!

Thank you for this post. Before today I have only ever decorated with fondant....I actually own my own business and refuse to take butter cream orders. However today I had a camouflage cake and knew that I wouldn't like the finished product if I just used the airbrush. So after doing a little online research and reading your step by step guide I ran out to the paint store, got a few rollers and made my first butter cream cake. I cannot believe how smooth it looks! And it blended the different colors together so well! Thank you again for taking the time to post this information....you really helped me out!

I have used this method -- works great!

Cathy230, I am so excited to hear your feedback!! You really, really made my day! To go from turning down buttercream orders, to being happy with how it looks... priceless! I am digging it!

And Bob, as always, thanks for your support.

Hi thank u so much. gonna try this tomorrow....

I haven't tried this yet but will be soon as I am working on some dummies for an event.

Do you think this could work on fondant....to help adhere an get any bubbles out for a final finish?

I'm a new blogger and found the info great!  I'll have Mr. B get me a setup.  What is the recipe for crusting buttercream?  Thank you.