Crusting Bc Without Crisco Or Egg White Vs. No-Egg White Bc
Baking By LukeRubyJoy Updated 10 Sep 2006 , 5:01am by LukeRubyJoy
Okay, I have read a few strings about crusting vs non-crusting and can you use all butter and still have it crust. Seems that you should use 1/2 n 1/2 with crisco. My situation is this, I can taste the crisco (bleck), even in 1/2 n 1/2, even with flavoring.
QUESTION 1: Do you think 3/4 butter to 1/4 crisco will still crust?
I have seen recipes that call for egg whites, and cooking and such.
QUESTION 2: What is the egg-white BC like? Better/worse? Crusting/Non-crusting?
I have always just done the 10x, butter, crisco, milk, flavoring kind.
QUESTION 3: If I add butter flavor, does that help with the crisco nasty? I normally just add vanilla and whatever other flavor I'm using.
Thanks...I need to go to the store in a bit, so any insight would be deeply appreciated.
Anyone at all? Getting close to production time! YIKES!
Anyone at all? Getting close to production time! YIKES!
I've heard of people using all butter and still having crusting icing, though it may take longer for it to crust. I can't speak from experince because I use crisco. If you really don't like the taste of crisco you can always look into buying a Hi Ratio Shortening. I haven't tried them either myself, but have always heard rave reviews.
The crusting factor of icing depends on the fat to sugar ratio. The more fat the less crusting, the more sugar the more crusting.
Wilton's recips is a good example of a crusting recipe. 1 cup of fat to 1 lb of sugar. If you add more sugar to that your recipe will crust faster/harder. If you add more fat your recipe will be slower to crust or not crust.
The Whimsical Bakehouse recipe is an example of a buttercream that does not crust.
As far as the cooked recipes, again I have not tried them. Some like the taste and texture better than the other recipes. I think it is a personal choice and something you have to try for yourself to see what works best for you. They are non crusting recipes.
Thank you so much for your help.
I went with 1/2 and 1/2.....it is kind of crusting...it seems to warm up pretty quickly though, and it's not too hot here at all.
I think it will work out okay. Will post pics tomorrow.
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