High Ratio Shortening Buttercream That Crusts
Baking By tnuty Updated 22 Aug 2007 , 5:11pm by SugarMoonCakeCo
does anyone have a recipe for a high ratio shortening buttercream that crusts really well. I bought some not realizing that it doesnt really crust and I am not that good at smoothing my icing without a crust. I dont want my shortening to go to waste so I am looking for a recipe that will crust over. Does one exist? Or will it never really Crust well.
This one crusts great for me. It calls for 1 c shortening so I just substitute 3/4 c hi-ratio (I happen to use Sweetex because that is what my local supply store carries).
http://forum.cakecentral.com/cake_recipe-1948-Butter-Cream-with-real-butter-for-decorators.html
Do you have a recipe that you usually use with regular shortening that crusts? If you like that one, try making it with less of the hi-ratio shortening. Many people use only 1/2 - 3/4 c of high ratio per 1 c of regular shortening called for in standard recipes. Something to do with the ratio of liquid/fat to sugar and you have to use less of the hi ratio. Hope that makes sense.
Here is another one to try. I used it the first time this weekend with Sugarshack's technique, and it worked great! I used it on the bottom tier of the soccer cake in my gallery.
http://www.cakecentral.com/cake-decorating-ftopict-19948-.html
http://www.cakecentral.com/cake_recipe-5313-Sugarshacks-Buttercream-Icing.html
http://www.cakecentral.com/cake_recipe-5163-Sugarshacks-icing-and-Tips.html
i use SUGARSHACK's recipe - it's fabulous! you just need to figure out your own flavourings/liquid quantity...
if you need more info...PM me
Yes, the liquid and flavoring is what I had issues with.
I mixed 1/2 cup of heavy whipping cream and 1/2 c of half & half, but only used about 3/4 c. Next time...I am going to use a whole cup of liquid and all HWC (rather than mixture).
I also used combo of vanilla, butter, & almond extracts. I mixed 4 tbsp vanilla, 2 tbsp butter, & 1 tbsp almond = 7 tbsp of flavoring. But I only used 3 or 4 tbsp in the recipe. I was scared of running out, so I mixed more than I thought I would need. Next time...I will use the same ratios of flavorings (or use the WB flavoring) but just mix less in the beginning to reduce waste.
You can also purchase the wedding bouquet flavoring mentioned in the recipe. I haven't tried it yet, but probably will since everybody raves about it.
http://forum.cakecentral.com/cake-decorating-ftopict-418353.html
It crusted enough for me to use the technique she also discusses. I forgot to get Viva while at the store. So I smoothed with spatula as much as possible and went to the store for about 15-20 minutes. When I got back it was crusted enough to do the Viva method with the fondant smoother.
Until now I was just using different BC recipes trying to find my favorite. So, honestly, I'm not sure how much crust BC should achieve. But Sugarshack specifically states somewhere in the post that is a crusting BC.
it's ABSOLUTELY a crusting butter cream...i made the mistake of leaving it too long and it was TOO HARD to smooth - had to cover it in fondant after that! LOL
here is my liquid recipe:
1 cup coffee whitener (powder)
1 cup HOT water
4 TB vanilla ext
2 tsp butter ext
1/2 tsp almond ext
this is what i did the "carrie shower" cake with and it crusted beautifully! you can see the before pictures in my photos
i've also added an extra tsp of butter ext. recently, just to get more "buttery" flavour
it's all GOOD!
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