Buttercream ???

Baking By rexmel7 Updated 23 Nov 2005 , 5:19am by MrsMissey

rexmel7 Cake Central Cake Decorator Profile
rexmel7 Posted 23 Nov 2005 , 3:40am
post #1 of 3

what makes it crust? butter or shortening? thanks for responses.

2 replies
Lisa Cake Central Cake Decorator Profile
Lisa Posted 23 Nov 2005 , 3:57am
post #2 of 3

You know I'm not exactly sure of the science behind it but I think it's the ratio of powdered sugar to shortening/butter. The more powdered sugar I use, the faster the cake crusts. A lot less powdered sugar and it won't crust at all. Meringue powder will also help icing crust.

MrsMissey Cake Central Cake Decorator Profile
MrsMissey Posted 23 Nov 2005 , 5:19am
post #3 of 3

..yeah, I was always under the impression that it was the meringue powder or flour that made the icing crust!

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.