Crusting Vs. Non-Crusting Buttercream
Decorating By sectheatre Updated 23 May 2006 , 3:38pm by Katskakes
I recently tried a couple recipes for non-crusting buttercream and I really liked them. They were very smooth and not as sweet/heavy as my regular crusting kind.
But I am confused about when to use them. Is there a certain time or type of cake that dictate crusting vs. non-crusting.
When does everyone else use each one?
Thanks,
Sarah
I like non-crusting as well, usually the more smooth and less sugary IMB types.
Most people use crusting for really smooth sides and tops on the cake, Viva paper towel smoothing and all that. Then they can put down fondant and have it look perfect, and or it is used for a good base for lots of piping work on a cake or piping itself.
The non-crusting, smoother varieties are best left for just smooth sides and top and very light decorations (depends on the recipe) such as lightly placed flowers, fruit, etc. You can do some piping work, like borders, but not really flowers or anthing along those lines.
I hope that helps.
Swiss Meringue can be used for the flowers. Pipe them out and put them in a slow oven. * has the instructions. Go to your search enging and look for meringue buttercream flowers. Then go to the site.
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