i have been making cakes for a while but i dont have a clue what people mean when they say crusting BC. Can someone explain
The only way I know to explain it is as your BC dries, it has a slight crust. Maybe someone else can explain this better.
Good answer!
When you use a crusting buttercream that is all shortening as the fat content, the typical class buttercream, you will get a crusting effect. When you use the other Wilton recipe that uses both butter and shortening and no meringue powder and uses milk or cream as the liquid, along with flavouring, you will get more of a setting effect. Whether it sets or crusts, this means that after a half an hour or so on the cake air-drying, you can then put something like a paper towel on it and this will not stick to the surface. So you can use any of the smoothing methods including using a paper towel or parchment paper or waxed paper along with your hands or a spatula to get rid of cracks and unever surfaces. This is why folks use these kinds of icings, so they can make a smooth surface. It also allows them to make flowers that will hold their shape even at room temperature.
When you use a whipped topping or whipping cream or a very high ratio fat to sugar icing, these icings do not set and when touched with a paper towel, some icing will stick to it. These are non-setting or non-crusting icings.
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