All Butter Buttercream-Crust Or No Crust?
Decorating By monizcel Updated 2 Nov 2006 , 12:09pm by starrchaser
Hi everyone, I had previously asked the question below but I now how a slight twist.
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.
I want to use impression mats on these cakes. If I use the right proportion of sugar to fat will these crust? Can I add meriguine powder to make it crust?
If not, can you please recommend an all butter buttercream/chocolate buttercream that will crust so I can use the impression mats.
Thank you
i have recently discovered that if i put a few tablespoons of all veggy shortening in my "all butter bettercream" it crusts better without giving you that "i'm eating crisco" taste. I'v never used impression matts though so cant help ya there. Bump to that.
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