I tried making the "crusting" buttercream a few weeks ago and it was way too sweet. I've searched under the recipes looking for such a recipe and I had no luck. Is there a recipe out there that will give me the crusting effect, but not as sweet? Maybe I'm just used to my non-crusting buttercream that has a whippy consistancy and isn't so sweet. Any suggestions or recipes? Thanks!
Hiya rss, and Welcome to C.C.
I have used the "whipped cream buttercream" recipe here on the site and it does crust a little bit (enough to do the ol paper towel thing just not as much pressure is needed). It should work ok with flowers and such too.
Nice thing about it is that it has a 3 month shelf life. You don't ever have to refrigerate it and it's not even half as sweet as regular buttercream.
Here's the link to it:
http://www.cakecentral.com/cake_recipe-2019-Whipped-Cream-Buttercream-Frosting.html
I did try this one - I love the not so sweet flavor, but DH still insists it is too sweet (think he is wrong on this one). Next time I add more meringue powder and see if I can get it to crust better. It seemed a little too soft for roses, but next time I make it, will try and let you know how I make out.
Deb
I read on other posts that adding 3 tbsp of meringue powder helps the icing to crust a bit more. Hope this helps!
I've used a little (about 6 oz) melted and cooled white chocolate in my cbcf. It helped quite a bit and didn't effect the crusting or the stiffness. I've also used a bit of softened cream cheese in the base frosting that covers the cake in total. It really cut the sweetness and crusted just fine. It was, though, too soft for flowers and such so I only use it for frosting and use reg. bcf for the other things. Hope this helps.
chaptlps,
how long do you wait for the whipped cream buttercream to crust? i've used this recipe several times and mine has never crusted enough for the viva method (or maybe i never waited long enough), even if i use 3 tbsp of meringue powder.
You won't get a good crusting bc if you have one that has too much fat:
Sarah at Baking 911:
Buttercream will crust when it doesn't have any ingredients that interfere with the sugar crystals from forming, such as corn syrup or egg yolks (fat). Other sugar crystal interferring agents are listed on the bottom of http://www.baking911.com/candy/101_ingredients.htm Milk also interferes with crystal formation! Shortening and butter will slow it.
Most crusting buttercreams contains powdered sugar, in a much greater ratio to fat.
To cut the perception of sweetness, you can use 1/2 teaspoon popcorn salt, which is finely grained, and dissolves very quickly! Also, lemon or orange peel helps cut the perception of sweetness...
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