alicia_froedge
Posted 20 Jun 2006 , 6:59pm
post #1 of 6
What makes a crusting buttercream crust? I have two types of buttercream recipes that I use and one seems to crust faster and is much easier to do the VIVA method, why?
The harder one is:
2 cups shortening
1 tsp clear vanilla extract
1 tsp butter extract
1/2 cup water
1 tsp salt
2# powdered sugar.
Then my normal icing is:
1 stick butter
1 1/2 cups shortening
2 tbs. vanilla
1/4 tsp. almond
1/3 cup water
2 lbs. powdered sugar
5
replies
i_love_icing
Posted 21 Jun 2006 , 2:52pm
post #4 of 6
I always thought it was the amount of powdered sugar and liquid in a recipe that made it crust. Hmmm. I have to figure this out. 
How much crust could a buttercream crust, if a buttercream could crust up? 
butterflyjuju
Posted 21 Jun 2006 , 3:36pm
post #6 of 6
Does anyone know if the Rich's Bettercreme crusts?
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