Crusting Chocolate Buttercream?

Decorating By mom42ws Updated 11 Aug 2007 , 3:59am by TexasSugar

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mom42ws Posted 10 Aug 2007 , 12:43pm
post #1 of 7

I like to use the My Easy Chocolate Buttercream Frosting recipe but am wondering the best way to make it crust. What should I add to it?

6 replies
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majormichel Posted 10 Aug 2007 , 12:55pm
post #2 of 7

Meringue Powder will cause it to crush. Added about 2 tsp.

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snowshoe1 Posted 10 Aug 2007 , 1:05pm
post #3 of 7

Hi mom42ws - I was looking at the ingredients in this recipe and was suprised it does not crust given the ratio of ingredients. When you made this in the past did it stay creamy (I've never made it but did have it printed out as a 'try' in the future).

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mom42ws Posted 10 Aug 2007 , 3:24pm
post #4 of 7

I've used this recipe a few times but it's never been necessary for it to crust, and therefor, I've never noticed. I will try it first and see if it crusts and then add the meringue powder if needed. Thanks guys!

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kerri729 Posted 10 Aug 2007 , 3:56pm
post #5 of 7

That one is the same as the Wilton chocolate buttercream recipe, which I use and crusts nicely...........you should not need to add the meringue powder, but can if you want.

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mom42ws Posted 11 Aug 2007 , 1:08am
post #6 of 7

it did great! i'm new at all this so i'm still so uncertain of, well, pretty much everything....learn as you go and pay attention to cakecentral icon_smile.gif

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TexasSugar Posted 11 Aug 2007 , 3:59am
post #7 of 7

This recipe really should have crusted (with out the Meringue powder) since it is a good ratio of fat to sugar. There have been a few posts this last week about crusting recipes not crusting and it had been decided it could be the heat and humidity messing with it.

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