Just Need To Verify Crusting Bc Recipe
Decorating By nokddng Updated 17 Jul 2006 , 5:44am by dinkadoo
I found this recipe on this website and just wanted to verify how much vanilla extract to use. It says here 2 tablespoons..is that correct, does it really matter? I guess I'm use to adding only 1 teaspoon or so of vanilla in recipes. Can't wait to try it. The recipe I used doesn't crust.
2 lbs. sifted powdered sugar
1/2 cup or 1 stick butter, softened.
1-1/2 cups solid vegetable shortening
2 tbsp. clear vanilla extract
1/3 cup water for icing cake -OR- 1/4 cup for stiff consistency.
1/4 tsp. almond extract
Thanks! 
nokddng: I've a recipe with 2lbs of sugar and have used over a tablespoon of flavor before. If you are unsure you can do less, but I would do atleast 2 tsp to a tbls of flavor.
If you use the 1/2 cup butter with the 1 1/2 cup crisco it should curst just fine. Now if you add the 1 cup of butter in there it will be very slow to crust, if it does.
dinkadoo: Your recipe is not going to crust because of the amount of fat in it.
JulieB: Meringue powder is said to help crusting but is not the main factor. You can leave it out and still have a crusting recipe, if your recipe is a crusting one.
The ratio of fat to sugar is what makes a recipe crusting or not. (With the exceptions of the IMBC and such.) The more sugar you have in the recipe, the more it will crust. The more fat in the recipe the less it will crust, if ever.
A good one to use as a basic guide is the Wilton Buttercream Recipe, which uses 1 lb powder sugar to 1 cup Crisco and/or butter**. This would be a recipe that crusts. 1lb of powder sugar to 2 cups of crisco is going to be very slow to crust if it does. 2lbs of powder sugar to 1 cup crisco will probalby crust before you can finish icing it, as it will be a very dry icing.
**Now I have read that all butter recipes are slower to crust but still can. I do not ever use all butter because of where I live so I'm not totally sure on that one.
Edited to add: There is more to the Wilton Recipe, I just didn't want to write it all out when I was just talking about the sugar vs fat ratios.
I have seen and used up to a tablespoon of flavor with the Wilton CBC recipe. The amount of flavor (unless you go way over board) should not affect anything other than the taste.
Also the amount of water affects the consitancy and shouldn't affect the crusting factor. I have had my icing too thin (one of those days when I decided to eyeball it) and actually pool up at the bottom of the cake because it as so soft but it still crusted and I smoothed it with a paper towel.
And as said above you can leave the meringue powder out of teh Wilton CBC and it still crust just fine.
Thanks for the recipe for crusting buttercream, TexasSugar. I am trying to find an alternative to royal icing for the detail on my sugar cookies. The royal icing just dries so hard that it's just not fun to eat. If you have any other good recipes for a crusting buttercream (or other type of frosting that can be piped and will crust) - I would love to hear about them.
I am trying to find an alternative to royal icing for the detail on my sugar cookies. The royal icing just dries so hard that it's just not fun to eat.
I do not know that this would work for cookies. It will curst but I do not think it will dry hard enough to be used on cookies that are stacked. Plus if you wrap your cookies, cutting off the air will make the icing soft again.
Have you tried the cookie glaze recipes that use corn syrup, water/milk and powder sugar? I believe it is soft to the bite, but still dries enough to stack. Toba Garrett's recipe come to mind and I know it is posted somewhere. There is also a recipe maybe called Alice's cookie icing that is royal with butter that is suppoes to set but does not dry super hard.
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