I want to try to make a crusting buttercream for a faux fondant look. THe recipe in the article has flour in it. Here are my questions:
Is the flour what makes it crust?
Does anyone use a differant recipe than the one in the article? Would you be willing to share your recipe and pictures of cakes you make using crusting buttercream?
Thank you!!!!!!
go hear...
http://www.cakecentral.com/cake_recipe-2123-Buttercream-Dream.html
if you use saran wrap it looks very close, and this is very good recipe.
I use a 1/2 crisco and 1/2 butter recipe. It is the Wilton recipe (except I use water insted of milk) and it is a crusting icing.
I let the icing set for 5 min. I have now used both saran wrap and the Non-Stick Parchment Paper from Wilton. I like the parchment paper best. I cut a square of it a little larger than the cake and take something with a flat surface (Spatula, book) and use that to smooth the surface over. Dont press too hard or do it for too long, that will cause the buttercream to stick. When you pull the parchment paper off do it from one side not straight up.
The amount of sugar to fat in the recipe is what makes it a crusting or non crusting recipe. The more fat the less crusting, the more sugar the more crusting.
Flour I believe is used to help cut sweetness and to had a bit more stability to the icing. Meringue powder also helps with the stabilty but the Wilton recipe can be made with out it and it will stif crust.
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