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I don't know how people use crusting icing! - Page 4

post #46 of 49
Quote:
Originally Posted by MommaAnne47

So... does the Wilton Buttercream recipe call for the meringue powder because of the Crisco being 0 trans fat?



I don't believe that's the reason. I took the Wilton Classes before Crisco came out with the 0 Trans Fat shortening, and the recipe given in the class books included Meringue Powder. I forgot to put it one time and my icing still crusted fine. I was convinced it was in the recipe so we would have to buy the Meringue Powder, lol. I use Meringue Powder now, but not for my buttercream.

~Chelle
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Interested in ICES? www.ices.org Live in Mass? www.massices.com
Want to see my cakes? www.chellescakes.com
http://cakingmysanity.blogspot.com/
Reply
post #47 of 49
Thread Starter 
I believe what makes crusting icing "crust" is the powdered sugar, which is a combination of sugar and corn starch. I think the meringue powder helps with controlling moisture. I think. But others probably know more then me.
post #48 of 49
.......I believe what makes crusting icing "crust" is the powdered sugar, which is a combination of sugar and corn starch. I think the meringue powder helps with controlling moisture...........

NO icon_smile.gif What make b'cream crust is how much fat there is to how much sugar. The more fat the *less* it will curst.
The more fat (be it Crisco or butter or combinatiion) the smoother and creamier icing will be, so of course, the less fat the drier and harder to handle. That is why some people add liquid - to thin it out.
post #49 of 49
Thread Starter 
Quote:
Originally Posted by kakeladi

.......I believe what makes crusting icing "crust" is the powdered sugar, which is a combination of sugar and corn starch. I think the meringue powder helps with controlling moisture...........

NO icon_smile.gif What make b'cream crust is how much fat there is to how much sugar. The more fat the *less* it will curst.
The more fat (be it Crisco or butter or combinatiion) the smoother and creamier icing will be, so of course, the less fat the drier and harder to handle. That is why some people add liquid - to thin it out.



Right, the less it will crust based on the powdered sugar. The key is powdered. Powdered sugar has corn starch in it. The amount of crust is based on your ratio of powdered to fat, but it will crust at least a little bit regardless. I think people add meringue powder to control moisture, i.e. they add meringue powder to help it dry out and crust without making the icing too stiff like you would by adding more powdered sugar.

Again, not my regular medium, but I'm pretty sure that's why Edna and others do it.
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