I made a crusting BC recipe that I found on this site. Iced a cake with it this weekend and could not for the life of me get it to crust. It took FOREVER. I put it in the fridge for a while- took it out and STILL I couldn't do my paper towel trick. What could I have done wrong?
I made a double batch of this recipe
1 1/2 C crisco
1/2 c butter
2 lbs. sifted powdered sugar
1/3 C water
2 Tbsp. clear vanilla
I haven't tried that one, it does seem like a lot of liquid though, was it too runny?
Hope someone can help you out with this. So far I have only used the Wilton buttercream recipe that is all shortening. I will try a butter one in the winter when it's not so humid around here.
The BC was a little too creamy-- maybe I added too much water. It didn't seem runny- just creamy. Almost like cool whip. Couldn't get it to smooth for anything! I am going to have to experiment I guess. Thanks for replying!!
Yes, it does sound runny to me. I only use 2 tablespoons of milk and 1 tsp. of flavoring. Then if it's a little dry I add only a drop to two at a time. Best of luck to you!
okay so i am breaking out the old recipes. i use this one and it tends to be good all the times that i have made.
2 sticks butter
1 c crisco (packed)
2 boxes powdered sugar
and a capful (1 tsp) vanilla
it seems to be good and is easy for me to work with. i was told that if it was to thick then to add the water a little at a time to make it the right consistancy. i have never had to add the water although cant say that i never will. this recipe usually is more than enough for a boxed mix.
It seems to me that there is no "crusting" ingredient in the recipe. Mine contains either egg whites or meringue powder. 
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