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question about bunnywomans buttercream

post #1 of 3
Thread Starter 

Im wondering if there is a variation of bunnywomans buttercream recipe that does NOT crust?

post #2 of 3

I have seen variations of a butter/shortening and powder sugar frosting that don't crust when you use half the amount of powder sugar and no liquid beyond an extract for flavor. The crusting ratio is usually 1 cup fat (butter, butter/shortening, butter/hi-ratio, or all shortening) to 1 lb of powder sugar. I just recently watched a Minette Rushing buttercream tutorial on YouTube that had that had 1 lb of butter (2 cups), 1 lb of hi ratio shortening (2+cups) to 2 lbs of powder sugar. American buttercream is something that you will see quite a few variations on--though the less fat you have to sugar, the drier and more 'crusty' the icing will be.  

post #3 of 3
Thread Starter 
I just watched the YouTube video you were talking about. That buttercream looks delicious! It looks kind of creamy (which is good!) but I'm wondering if its too creamy to frost a cake with and have it hold up well on the sides and not all kinda fall to the cake board.
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