Hdi Get Buttercream Dream To Crust?
Decorating By MichelleM77 Updated 10 Sep 2007 , 3:00am by MichelleM77
I'm new at the cake thing, just trying out recipes. I've made the Buttercream Dream (which is just a double batch of the BC recipe that Wilton has on their site too, I think) recipe on this site a few times now and have loved it. Today I made a half recipe with the intention of paying attention to the crust because I've never seen this before and wanted to know what it was. 
I made a half batch, and instead of the vanilla extract I used French Vanilla liquid coffee creamer. No crust. Now it is humid here today, but I thought maybe that would just make take longer. A few hours later, still no crust and my icing looks wet and greasy. Ew.
Any ideas what I can do to fix this? More confectioners sugar? No more creamer? I guess I don't have to have it crust, but I worry about it not being stable and sliding off a cake in the heat. I will not use an all shortening recipe so don't even suggest one! LOL! Half butter/half shortening is fine though.
Thanks for helping a cake newbie!
look in the recipe section here on CC, there are a lot of crusting recipes. Look for the ones with the best feedback. Plus look at the ingredients on the flavored creamer, you might have some surprises there.
That's my problem. I haven't been able to find a crusting buttercream that contains butter that has good reviews. I'm probably leaning to just making fondant cakes, but wanted to make sure I'm using a stable enough BC underneath, and I've read that crusting BC is the most stable. Ugh. I might just have to change my plan..........
Thank you for your suggestions. I'll have to do more research......
I make the buttercream dream recipe and love it!! I have used the creamers instead of milk but I do still put in vanilla flavor too! I love the flavor! I have never had any problem getting it to crust.....
The crust is not really a crust....more like just a film, I guess. It just gets to where if you touch it it doesn't get icing on your finger is the best way to describe it. I am sure you have had it happen before and just didn't realize what you were seeing!
You may need some more ps is the consistency right? I have made one where I put to much liquid in and I had to put it in the fridge to set up some then I took it out let it get back to room temp and it was fine to go ahead and do my smoothing technique (combo of Viva and Melvira)
I only iced a cake with it once and it was a super quick job for my DH, so no smoothing techniques! I've never done a "real" cake with it, just the cupcakes tonight. I did just take them out of the fridge and the icing is firmer, but I wouldn't call it a crust. It also looks better because it was starting to look really greasy and icky.
I gave two dozen to my SIL to take to her work for feedback (she is a police officer and we all know they love free food!) and I hope they stick them in the fridge. Who am I kidding....they are probably gone already!
So cassi_g16...do you use this on cakes that you stack? What about under fondant?
The liquid coffee creamers contain corn syrup - one of the recommended ingredients (along with honey and egg yolks) if you don't want your icing to crust....
Crust/No Crust & Why:
http://tinyurl.com/ywtr3e
(From Sarah Phillips of baking911.com.)
HTH
I looked on the bottle like cakequeen50 suggested (it's getting late, I'm getting slow) and didn't even think of the corn syrup. I figured that was just added sugar. I did search after search, here and on Baking911, and didn't find this. I should have known you would throw a post my way with the answer! LOL! Thanks JanH!
So much for all of my plans for yummy icing with coffee creamers! 
Jan H, you seem to always save the day!!! i learn from your links even when its not my cake/issue!
Jan H, you seem to always save the day!!! i learn from your links even when its not my cake/issue!
Isn't that the truth!!
JanH: 
of lost answers!
You know what, the International Delite creamers have corn syrup, but the CoffeeMate creamers don't. I use either one in my coffee, so maybe I'll make a batch using CoffeeMate and see if it crusts. If not, then I'll just drink it in my coffee.....the creamer that is, not the frosting. 
If you want your Buttercream icing to crust all you'd have to do is add some meringue powder. About a tablespoon or so until you get your desired effect.
It is the ratio of fats (butter/shortening) to powdered sugar. You need roughly 1 cup of fats to 4 cups of sugar for a crusting buttercream.
If you want your Buttercream icing to crust all you'd have to do is add some meringue powder. About a tablespoon or so until you get your desired effect.
I've heard that, but also heard that it stabilizes the frosting, not necessarily causing it to crust. I'm still playing around. I do appreciate everyone's feedback because I just couldn't believe that everyone else gets it to crust and I couldn't! 
LOL! I'm glad it's the fact that I used the creamer with corn syrup so that I can adjust for that. I have to make more cupcakes for mom's church's rummage sale/bake sale this coming weekend, so I'll try it with the creamer that doesn't have corn syrup. I like that one better anyway. 
It is the ratio of fats (butter/shortening) to powdered sugar. You need roughly 1 cup of fats to 4 cups of sugar for a crusting buttercream.
I know, that's why I chose that recipe. 1/2 cup shortening, 1/2 cup butter, to 4 cups of powdered sugar. 
I think it was the corn syrup in the creamer.
MichelleM77
I posted my recipe for high humidity buttercream in the recipe section. It is a full shortening recipe but it is soooo good. It crusts beautifully and works with the new crisco or the store brand shortening. I also substitute creamer for some or all of the milk (depending on the amount of flavor I want) and have never had a problem. You may need to add a little extra milk to thin it down (a few Tbls) it is a little thick for icing cakes if your not used to thick icing but it is a very stable and reliable recipe.
Val
I know this is another one of those touchy subjects that pop up here, but I cannot see calling an all-shortening icing "buttercream." I know, I know, all the bakeries do it, but I just can't. LOL! I will check out your recipe for a back-up if someone wants it though. thanks!!
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