Trouble With Buttercream Dream Crusting?
Decorating By LucyintheSky Updated 30 Apr 2007 , 8:26pm by lilthorner
I made it for the first time this weekend... tasted great but took forever to crust. I used "old" Crisco with the 1.5 trans fat so I know it wasn't an issue with that. Also, I live in New York so it's not humid yet here. A few hours after icing it, I finally stuck it in front of a fan for awhile and it eventually sort of crusted, but not like others I've used. Is this normal for this recipe? If not, what do you think caused it?
could be too much water..
different butters have diff water content so it often requires less butter than a crisco only icing
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