Dawns Butter Cream Would Not Crust!!
Decorating By momof3jotynjake Updated 25 Jun 2005 , 1:12pm by m0use
ok.. today my butter cream would not crust for NOTHING!!! only some parts.. now, can this have anythign to do with the cake not being comopletely thawed before i started icing?
I have never had this problem beofre with this. thak you!!!
sometimes I add a little Meringue Powder to dawn's buttercream to help the crusting I am not sure if this will help you
Well Dawn's recipe is similar to mine and I would say that it doesn't crust so much as it sets. I personally find it very hard to smooth icing that was applied to a frozen cake, so I don't do it. Perhaps that was the problem?
Hugs Squirrelly Cakes
Well Dawn's recipe is similar to mine and I would say that it doesn't crust so much as it sets. I personally find it very hard to smooth icing that was applied to a frozen cake, so I don't do it. Perhaps that was the problem?
Hugs Squirrelly Cakes
Squirrelly, I think your right. Only because the parts that didnt smooth were more in the middle.. where it would Thaw out last. that would be sticky when i went to apply the viva papertowel and it would pull right up... the sides.. and aroun the sides were fine.. today, i iced 6" cakes that were frozen also... on the Baby buggy that i did.. and that smoothed out just fine.
I have one more to do tonite. i am going to let this one thaw out..and see what happens.
thank you!!!
Well gritty usually has a couple of reasons. One, that your icing sugar isn't fine enough, you really should be using 10X confectioner's or powdered sugar. That means that it has been sieved through a very fine mesh or screen so the particles are very small. Also, Dawn sifts her icing sugar, I believe she sifts 5 times, if I am not mistaken. I sift once, but use a very fine powdered or icing sugar.
Another reason for grittiness is usually salt, but you didn't add any, so that shouldn't be the problem.
Sometimes the meringue powder causes this, but she doesn't have any in her icing if I recall correctly.
I know that folks have troubles with certain brands of icing sugar. Sometimes this is an issue with icing sugar made from beet sugar, it is usually not processed to as fine a particle as cane sugar, though it tastes the same. So perhaps switching brands will help.
Hugs Squirrelly Cakes
ok.. well... i iced the cake.. totally thawed!! and NOOOO sticking! crusted just fine!!!! at least i know now 
!! thanks!!
Well, I am in Canada, so I don't know your brands, unfortunately. All I know is that you have better luck with 10X in the U.S. because that has the smallest particles. I know Dawn sifts 5 times. But I also know that the brand of sugar plays a role in the grittiness in the U.S.
I too only sift once, but our icing/powdered sugar is different than yours.
I know lots of folks flat-ice a frozen cake and then use the hot spatula method. I don't use the hot spatula method or the dip the spatula in hot water method anymore. I will fill a frozen cake and then recover it until it is defrosted before flat-icing it. Don't find it matters if the icing doesn't have to be smooth, for example a character cake that you are going to star. But I found that the icing sets as soon as it touches a frozen cake and this makes it very difficult to smooth unless you do use the hot spatula method. So for me it is better to frost a fully defrosted cake.
Hugs Squirrelly Cakes
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