4
replies
hawaii-five-0
Posted 29 Aug 2006 , 11:05pm
post #2 of 5
my experience has been if you add water to your buttercream this can cause it to crust over. water is not necessary.
denise2434
Posted 29 Aug 2006 , 11:14pm
post #3 of 5
Welcome to CC hawaii-five-o and Jolene!! 
I believe that the crust forms because of the fat to sugar ratio. I could be wrong about that...if I am someone please correct me. The more powdered sugar in a buttercream recipe then it is usually a crusting one.
HTH, ~Denise
hawaii-five-0
Posted 29 Aug 2006 , 11:44pm
post #4 of 5
yep that too. it's usually shortening recipes that have to much sugar.
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