I am new at cake baking and decorating. I was wondering if you could mix regular BC with Italian BC or French BC will it still crust? I like the taste of Italian and French BC, but I want my cake to crust like the Faux Fondant. Does this make any sense?

If you put filling and BC on a cake how long can it sit out and be safe?

Thanks,

Courtney

I have made Alice Medrich's cooked French buttercream and mixed it with powdered sugar/crisco buttercream and it tastes quite good and crusts somewhat. Not as much as plain crisco buttercream and I don't think you could use the Viva towel smoothing method with it. I don't think you could combine IMBC or SMBC with regular shortening buttercream,. I have a feeling it would separate or break. But I haven't tried it so am not sure.

I mixed italian MBC once with regular bc and it tasted great. I really don't remember if it crusted but I think it did. Would depend I guess though on what ratio you combined them in. : )

I do this, and no, it doesn't crust like your typical BC. It will be just tad more firm then regular IMBC, but if you touch it or something hits, it'll definitley mess it up. I seriously doubt Viva's would work with it.