I have a buttercream recipe that I've just started using, and I love it. However, it does not crust. I am attempting to make a 3d cake and the person who made the original said she used crusting buttercream and viva method to make her icing smooth on such on odd surface.
Sooooo...I've downloaded the Crusting Buttercream (Viva Method) recipe from this site. Here's my concern:
My recipe:
2 c crisco
1 stick butter
1/4 - 1/2 whipping cream
2 tsp. vanilla
2 pounds pdr suger
Viva recipe:
1 stick butter
1 1/2 c crisco
1/4 - 1/3 water
2 Tbl vanilla
1/4 tsp almond
2 pounds of sugar
The second recipe has a little less crisco/butter but A LOT more flavoring. It seems to me that 2 tablespoons would be a bit much.
Does anyone have any suggestions? Am I just being crazy? I should just use the recipe as written, right? What to do!?!?!?! 
Hello, this is the recipe that I use, I think one of the reasons that your icing isn't crusting on the 2nd recipe is because of too much liquid in it, I've found that if I use too much milk or flavor then mine won't crust, this recipe will give you a great crusting recipe, and it isn't so Criso-y.
1 stick REAL butter (not margarine)
1/2 c Crisco
1 tsp flavor
1 lb or box of sifted powdered sugar
2 tbsp milk-2 more if icing cake-it's thinner
you can double this to make a double batch, that's the way that I do it. Youll first want to blend your butter and crisco together, then add flavor, and blend, then add your sifted powdered sugar about 1 cup at a time. Once it's all mixed in, your icing will be kinda dry, so that's when you add your milk. If your covering a cake with that whole batch of icing then you'll need to add 2 more tbsp so that it will thin it out, but it won't be the best consistency for decorating with. Hope this helps. Misty
ape...yeah, i thought it might be a typo too....
misty...i've never made the second recipe. just trying it today as a practice run.
honestly, i don't see too much of a difference in the recipes (except of course what i was concerned about)..that would make one crust and the other not crust. very strange, very strange.
oh yeah...misty, i would love to try your recipe. i like the idea of not so much crisco...blech! i will be using it just to ice and then all the decorations will be fondant accents.
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