All Butter Buttercream- Does It Crust

Decorating By monizcel Updated 26 Oct 2006 , 3:55pm by KHalstead

monizcel Cake Central Cake Decorator Profile
monizcel Posted 26 Oct 2006 , 3:31pm
post #1 of 3

Hi Everyone,

I am interested in making a cake using the Luscious Buttercream and Chocolate Decorator Buttercream (recipes both on CC) that use butter instead of shortening.

Will these icings crust? Is there anything I can add to the recipe (meringe powder etc. to allow it to crust)?

I want to cover the cake in BC and then apply fondant accents (do I even need crusting BC for that)?

Thank you
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2 replies
beachcakes Cake Central Cake Decorator Profile
beachcakes Posted 26 Oct 2006 , 3:47pm
post #2 of 3

What makes a crusting BC is the ratio of sugar to fat. The more sugar, the more likely it is to crust. You do not need a crusting BC to add fondant accents.

KHalstead Cake Central Cake Decorator Profile
KHalstead Posted 26 Oct 2006 , 3:55pm
post #3 of 3

I think adding meringue powder does help it crust some ........I would add fondant at the last possible moment because if left on the cake for a long time I would think the moisture from the icing could start to break the fondant down!

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