What Makes Crusting Bc Crusting....
Decorating By LadyGDiver Updated 26 Jul 2006 , 10:53pm by nokddng
I just finished reading the thread on "Everything you ever wanted to know about Buttercream" and early in the thread someone asked what was it that actually made the BC crust....... I never found an answer anywhere in the thread, maybe I missed it.
BUT...... does anyone know what make Crusting BC crust?
Thanx
If you are using the Wilton Buttercream recipe or a recipe with meringue powder, it is the meringue powder that helps it to crust.
Crusting is based on the sugar to fat ratio. The more sugar you use the more/faster it will crust. The more fat you use the slower it will crust, if at all.
Recipes like the Whimsical House Buttercream has a large amount of fat in it and that is what keeps it from crusting. Wilton's Class Buttercream recipe is a good example of a recipe that will crust.
Leaving out meringue powder will not affect the crusting aspect. Make the Wilton Recipe sometime and leave it out and see what happens. It is suppose to help with cursting, but won't make it or keep it from crusting. It is also suppose to help with stablity and to keep your colors from bleeding as fast, is it true? I guess that depends on how you look at it. How many recipes out there don't have it and still work great?
I do have to put my 2 cents in and say that meringue poweder does help stailize the icing! I am not sure about the crusting aspect but make a cake in the summer in the south without using meringue powder in the icing and see what happens... without it 
I do have to put my 2 cents in and say that meringue poweder does help stailize the icing! I am not sure about the crusting aspect but make a cake in the summer in the south without using meringue powder in the icing and see what happens... without it
I live in the south and the icing I use on all my cakes (outside of class) does not have meringue powder in them and I haven't had problems. Then again I may have something else in it that stabilizes the icing.
If it works for you don't stop doing it. But you can make a crusting icing with out meringue. 
Recipes like the Whimsical House Buttercream has a large amount of fat in it and that is what keeps it from crusting. Wilton's Class Buttercream recipe is a good example of a recipe that will crust.
Ah ha! That's why mine never crust! I use their recipe. I'm going to try Wiltons next time. Thanks!! 
Quote by @%username% on %date%
%body%