Crusting... Wilton Class I Buttercream.. Did Not Crust...
Decorating By sassycgirl Updated 17 Oct 2006 , 5:50pm by vww104
Last week my cake for Wilton I did not crust over so it was hard to smooth... I used the recipie given in the book and my instructer said to use water not milk... Anyone have any ideas on how I can get it to crust this week?? Did I do something wrong?? She also had us use the Soft Const. Icing.
It should crust...Maybe if it was really humid, or perhaps maybe you measured incorrectly? Usually a recipe will crust if it has approximately 1 cup of fat (butter or crisco) to 4-5 cups of sugar. I have found though it if is too thin, it doesnt crust very well either.
Just checking, the recipe should be:
Stiff consistancy
1 cup Crisco
1 teaspoon vanilla
2 Tablespoons water
1 pound powdered sugar (about 4 cups)
1 Tablespoon Meringue powder
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For thin consistancy, add 2 teaspoons water for each cup of stiff consistancy.
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Does that sound right?
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