4
replies
randipanda
Posted 26 Jul 2007 , 11:28pm
post #2 of 5
This isn't exactly answering your question but I know that the regular canned icing from the store will crust. Not as quickly as a standard wilton recipe buttercream, but it will crust. So I would assume the Wilton will as well.
DecoratorJen
Posted 27 Jul 2007 , 3:10am
post #3 of 5
I love their chocolate icing but I usually only use it as a filling for chocolate cake. I have used it on a few but I don't think it crusts over much. I do like it for roses though. Tastes delicious!
Scrappinstephy
Posted 27 Jul 2007 , 3:17am
post #4 of 5
I use it all the time, and it crusts fine. HTH!
candice1988
Posted 27 Jul 2007 , 3:19am
post #5 of 5
If it doesnt crust, you could try stirring in some meringue powder before using it to ice the cake. This may help it crust.
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