Does The Bc Dream Recipe On This Site Crust???
Decorating By imaginecakes Updated 9 Sep 2007 , 12:50am by MichelleM77
Yes...It crusts very nicely and tastes very good.
I love how the bc dream recipe tastes but although others have told me it works well for them, I have never really gotten a good crust on it. I do definitely love the way it tastes though. I wish I could figure out a way to get it to crust better becausse I think it's the best tasting bc.
I love how the bc dream recipe tastes but although others have told me it works well for them, I have never really gotten a good crust on it. I do definitely love the way it tastes though. I wish I could figure out a way to get it to crust better becausse I think it's the best tasting bc.
It didn't crust for me either. 
Please share if anyone has any helpful hints on how to help it crust better. TIA!
I've been wanting to add a tbsp of meringue powder to it (to help it crust) but I haven't had a chance yet.
I follow it to the letter and it always crusts for me.
Yes! It crusts beautifully. Pictured below is a cake I made just this past Monday and it is frosted with Buttercream Dream. I used a high density roller to smooth the frosting just as I do with any other crusting buttercream.
Editing; Michelle104 wrote- Please share if anyone has any helpful hints on how to help it crust better. TIA!>>>
Michelle, I follow the recipe exactly and it comes out the same every time. I am using the new 0 trans-fat Crisco and pure unsalted butter.
Thanks teekakes! I'm def going to try again because this is my fav bc recipe like I said before. It is definitely humid here in MO but it shouldn't make that much difference right???
Thanks teekakes! I'm def going to try again because this is my fav bc recipe like I said before. It is definitely humid here in MO but it shouldn't make that much difference right???
No it should not matter any more for you than for myself. I live in the extremely humid SE Texas right on Galveston Bay and if I can make it without humidity problems then anyone should be able to I would think.
If you have any problems with it I am sure we can all work through the problem with you one way or another. 
I wonder if the difference could be differences in brands/quality of products being used? I have often wondered about this, but don't have the $$$ to test it out!
Shelbur and Renaejrk,
Exactly what I wonder.
We could, and actually should, start a thread for comparing ingredients on one specific recipe. The Buttercream Dream would be a perfect one for the test! The subject matter would have to include only one recipe and exact ingredients and brands used or it would not be successful and accurate. We could then compare and see if specific brands and/or quality is the issue.
Like you I am thinking it is the issue to some having problems.
You want to start the thread or do you want me to? If you want me to start it, it will be later this evening because I am getting ready to turn the vacuum on and won't stop until upstairs and downstairs are both done and then I have to come up with something for dinner...........hmmmmm, maybe PBJ's! 
I know this is an old post, but I made the Buttercream Dream tonight and it did not crust. In fact, it looks mightly greasy and wet. Did anyone ever figure out what might make it crust better? I've read that it's the ratio of sugar to fat. Would adding more PS to this recipe help it crust? I really, really love this recipe, but want to be able to make a tiered cake and have heard that a crusting BC is better for stability than a non-crusting BC.
One little thing I did differently was to add French Vanilla liquid coffee creamer in place of the vanilla flavoring. Do you think this was what caused it not to crust? I also started a new post on this (HDI make Buttercream Dream crust?).
Thanks!
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