Is it possible to make a Crusting Buttercream without Meringue Powder or any other egg componemt. I have a little one I have to make a smash cake for whose allergic to eggs and milk. I Never use Milk in the butter cream any ways ( Extended Shelf Life ) And I have a Vegan recipie for the cake. Just looking for a Nice Crusting Icing to decorate with.
Thanks
Bob
Just use the regular recipe and leave out the meringue powder, I started doing this and my icing still crusted just as well.
Bob
The recipe for buttercream that i have been using for years is just powdered sugar and shortening. Not very exciting but it works well and keeps forever (almost). I have recently found a recipe with eggs and real butter, but although it tastes heavenly it's not really good for piping.
Are you able to use just shortening and powdered sugar?? I use water to thin it down, as milk would cut it's life span.
I really hope this helps
Nati
PS: What is your vegan cake like?? I am vegetarian, obviously eat eggs and milk, but i'd love to try a TT vegan recipe.
Thank you Euphoria and boonenati I'll try that just leaving out the Meringue Powder I was gonna try maybe using corn starch in it...but if it crust without it so be it. The little can have everything but eggs and Milk.
I'll have to find the link for the vegan recipie for you I'll update
I posted a recipe for crusting buttercream in the recipes section of CC. Go to the "Recipes" tab at the top of the page, scroll down, and in th"searvh" box type: crusting buttercream It's a very good recipe. It's the last one in the list..but it only calls for Meringue Powder if you live in a very humid climate.
HTH!
in the recipe section there is one calle "My easy buttercream" it is what I use and is good
The crusting factor is based on the amount of powder sugar to the amount of the fat. So yes you can make a crusting buttercream with out the MP.
MP is said to help add stabilty to your icing. It is also said to help your colors (espeically the ones that take alot of color) to keep from bleeding as fast as they would with out. (I've seen proof of this with some of my cakes.)
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