I know this isn't the first buttercream question but I need help trying to figure this out.
I have a number of cake orders for the next 2 months and I don't really have the time to experiment. I was hoping my fellow bakers can help me.
I'm trying to get a recipe or figure out the recipe for a buttercream that crusts. My only issue is I prefer not to use American Buttercream (sugar, butter or shortening whipped with some egg white or milk).
I've been using Swiss and French buttercream (both meringue based buttercream) because of the flavor. I'd like to keep using them but if someone can help me make these buttercream crusts I will be really really thankful!!!
Please help.
thankss!!!
Bad news - the meringue buttercreams can't be made to crust!
Crust/No Crust and Why:
http://tinyurl.com/ywtr3e
(Sarah Phillips of baking911.com.)
HTH
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