How To Tell If A Buttercream Will Be A Crusting Buttercream
Decorating By thecakemaker Updated 8 Feb 2006 , 4:16pm by SquirrellyCakes
I've been looking through some of my many books at their buttercream recipes. There are a few that sound yummy that I would like to try. I was wondering how one might tell if a recipe will make a crusting buttercream or not. Is there a secret ingredient that makes it crusting? I definitely need a crusting recipe because my smoothing needs all the help it can get! 
Thanks!
Debbie
The ratio of fat to powder sugar. The more fat the less crusting. The more sugar the more crusting.
Also things like flour and cornstarch are added to help with crusting.
Absolutely!
I have one recipe that calls for 3c crisco and 1 stick of butter and only 2 lbs. plus 1 1/2 c of powdered sugar. Well, it does not crust. I think it is too greasy but it is very creamy. It also calls for milk
While another recipe
has the same amount of fat and 4 lbs. of powdered sugar and it crusts great.
So I agree 100% Texas Sugar.
Another thought as well...
I think (someone can correct me if I am wrong) but your buttercreams that have egg whites and some version of simple syrup do not crust. This would be like your IMBC and such.
I found that almost all my icings that use 10x(confectioner's sugar) crust buttercream which is merigue based doesn't ..(sorry I just hate to call to call all icing buttercream it causes a lot of confusion. But the more you practice icing things the better you get...did you try a different spatula..a lot of people use off set or straight spatula but bowl scraper are wonderful to work with as well..a lot of my friends ice with them and love it. And some icing are easier to ice with than others...I find the crusted kind to be way more of a challenge to get clean nice sides..buttercream swiss or italian goes on a lot smoother...especially at room temp..but to pipe with it let it harden up a bit.
Thanks everyone! I have tried straight spatula, offset spatula, viva, hot knife, parchment paper, etc. I just can't seem to get it right. I have tried recipes from people that make beautifully smooth cakes - I just haven't found the right move or method. One of these days i'll get it - until then it's fondant for smooth cakes I guess!
Thanks again!
Debbie
Sewsweet2 is on www.r-bdesigns.com Her faux fondant method is listed on Cake Central, her recipe is in a post on R-B.
http://cakes.r-bdesigns.com/smf/index.php?topic=1788.0
If the link doesn't work it is under Icing and Filling Recipes, the post is entitled Faux Foundant and was started by Artlover.
Not sure if this will help but I find that beating the icing with a paddle on low for the most part and just until well mixed, keeps the air bubbles to a minimum. Let it sit and cut through the icing or stir using a spatula or wooden spoon to get rid of air bubbles helps.
Using Pellon (a form of interfacing available at Walmart) and the small fondant roller from Wilton or your icing spatula helps. Also the plastic fondant smoother that Wilton makes, in the shape of a small iron, it handy when used over Pellon or a very smoothly woven cotton. A very slightly damp sponge over imperfections or lines will smooth them out. Some people use the small plastic bowl scraper to apply icing. Others a bench scraper, a putty knife, a paint straight edge.
For some, applying the icing on the top of the cake first works best, others - the sides first. Really load it on and remove as you go, for the top you remove the excess while smoothing towards the centre.
Some people have better luck with an all-shortening based icing, others a half shortening, half butter. I find that the all-shortening crusts whereas the half butter one, sets rather than crusts but you can still use all and any of the smoothing routines.
Hugs Squirrelly
Thanks SquirrellyCakes! I WILL get it right one of these days!
I'm thinking that once I get the technique down - i'll be able to use it on more than one icing. How does the faux foundant icing taste?
Debbie
Thanks SquirrellyCakes! I WILL get it right one of these days!
I'm thinking that once I get the technique down - i'll be able to use it on more than one icing. How does the faux foundant icing taste?
Debbie
Hi Debbie,
I haven't tried it. I have heard from several people that like the original icing Sewsweet2 based her recipe on and Sewsweet's version and they were all favourable. Haha, well all, except the person who thought she could make a rolled buttercream from it and it didn't work. She is going to be demonstrating her technique at the next ICES convention!
I think we all hit on an icing we like to use and tend to stick with it most of the time.
I find that your cakes look smooth to me!
I think we all find some method that will work for us best, eventually. My youngest still prefers the hot water and spatula but was intrigued with how the pellon or parchment worked well with the little roller and fondant smoother. She is very quick to flat-ice her cakes and I think that has some bearing too. She does prefer an all-shortening icing for flat-icing and making roses with though, likely because that is what she is used to from working in a bakery. Her old mother is not that fast, haha!
I hit on the damp sponge method by accident a few weeks ago when I was using the sponge to apply sanding sugar to the sides of a cake to give it a snow like appearance. Low and behold it was smoothing out the imperfections.
I use 1/2 cup salted butter, 1/2 cup high ratio (or Crisco if I am out) shortening, 1 1/2 tsp. pure brown vanilla, 5 cups, sifted before I measure, powdered sugar, 2 tbsp. unwhipped whipping cream and whole milk to thin. I use the paddle on low to whip butter separately, then add shortening, whip again until incorporated, then vanilla, whip again. Then I mix in one cup at a time, powdered sugar until each cup is well-mixed and then add the cream. Whip again, then use the milk, 2 tsp. at a time until I get the consistencies I want. I usually stick to #2 speed, but may go up to #4 for a few seconds. I only whip until mixed. It is my variation of the Wilton recipe, I found because my hands are hot, I needed the extra cup of powdered sugar and I also found that if I went with all whipping cream as the liquid, I got too much air into the icing. This icing sets up so you can use any smoothing routine. But it is not the best icing for making roses from, unless a person is experienced with roses. Other than that, it works fine for everything else. I like it because it is moldable, in that you can actually pinch the seam where the top meets the side of the cake, once the icing is set.
The other recipe I use is the Whimsical Bakehouse Buttercream but it is non-crusting. I only use that one for people that like a non-sweet icing.
Anyway, some more options for you kiddo. I know a lot of people swear by Sewsweet2's method too!
Hugs Squirrelly
Thanks again Squirrelly! I like the whimsical bakehouse recipe too (house buttercream - haven't tried her buttercream recipe). It whips up lite like a whipped topping. Now I have a couple more options to try out. I'll find the right one eventually! I brought a cake into work today - they don't mind at all except that i'm ruining their diets!
Deb
Thanks again Squirrelly! I like the whimsical bakehouse recipe too (house buttercream - haven't tried her buttercream recipe). It whips up lite like a whipped topping. Now I have a couple more options to try out. I'll find the right one eventually! I brought a cake into work today - they don't mind at all except that i'm ruining their diets!
Deb
Haha, I always say, better their diets than mine!
Hugs Squirrelly
Quote by @%username% on %date%
%body%