Originally Posted by indydebi
mamawrobin, you guys dont' need me .... you got it covered very well!
Crusting is a ratio of sugar to fat. If you increase the fat, you have less crusting. Here's how I remember: Fat is slippery .... adding more fat will make slippery icing ... slippery icing will slide off of the cake, especially in heat. Which is exactly the problem I always see when people use 1:1 fat/sugar ratios.
With this icing, I can even add more milk to make it thinner (like for crumb coating) and it will STILL crust fine because I haven't changed the fat/sugar ratio.
Mamawrobin ... keep up the good work!
DEBI!!!! YOU ARE AWESOME!
THANKS FOR THAT AWESOME BUTTERCREAM!!!!
Mamawrobin...she is hands down AWESOME!!!! she REALLY got your recipe and method down
The sugar/Fat ratio information is something you taught me while replying to one of my emails...I WILL TAKE YOUR ADVICE TO THE GRAVE WITH ME!!!! A priceless lesson I learnt and I will share it with anyone who needs help!!! you gals are angels in disguise!!! WE LOVE YOU!!!!!!!!!!!!