I need a BUTTERcream (not based in shortening only) that will crust. I've always worked w/crusting ones and nothing crusts for me with the new crisco. The cake order I have for this weekend really needs to have a crusting icing on it for my design idea to work. The recipe I usually use is very similar to buttercream dream, with a flavor difference,and it does not crust. I know some people say it does for them, it will not for me. I figured maybe it needed more time, last weekeneds cake sat out for over 2 hours, did not crust. It was refrigerated overnight, did not crust. I do use milk in mine and would prefer it to stay, but if switching to water will crust it than I'll do it. Right now I do not have hi ratio, but will be buying it soon..

Anyone? Anyone??

I've always understood that it is the egg whites/Meringue powder that makes BC crust over well. If you aren't putting any in, try that or increase the amount a tad.

have you tried the regular ol plain ol american style buttercream?
The ratio of sugar to fat is what makes it crust not necessarily meringue powder.
Here is the formula (not recipe) I always use for my buttercream and it crusts just dandy..... (is by weight though)
2 parts powdered sugar to 1 part fat (butter, crisco, whatever) 1 tbl flavorings (vanilla, butter, etc, what ever flavor you want) to every lb. of fat.
and 1/4 cup water, milk, half n half or whatever liquid you are using for every lb. of fat.
soooo.... for example for a bag of sugar which is 2 lbs.
you would do 2 lbs of sugar 1 lbs of fat, 1 tbl of flavoring and 1/4 cup liquid (i use milk all the time)
I cream the fat and flavoring together, add all the sugar then add the milk starting at the given amount and adding or not depending on the consistency I want.
Notice that there isn't any meringue powder in my formula. I could add it if I wanted it to crust faster and be more opaque.

I use a recipe that calls for half butter half shortening and it always crusts. I also use milk, whole milk, tried with 2% because thats what we use at home but it didn't seem to work as well. As far as meringue powder I did try it once with buttercream and I didn't care for the taste, I only use it for royal icing.

Here is how I make my buttercream - and it crusts - and it tastes pretty good. I am also getting the same results withthe new crisco...

1 1/2 cup crisco
1 1/2 cup butter (salted)
3 lbs sifted pow. sugar
6 - 9 tbs of liquid - (I mix equil parts water and any flavor coffee mate that you want)

I blend it all in my KA mixer. I just made some with Vanilla Caramel coffee mate and I was told it was the best icing the person ever had....go figure.

This crusts very well for me.

Good luck.

Thanks for the info

I read in other post that people have switched to store brand shortening and are having much better luck with their BC so you might give that a try.

My Wilton teacher said that the crusting is directly related to the ratio of powder sugar to the crisco. I have a friend that always has a harder crust to her cakes and she just does it from pretty much sight, no measuring. So maybe try a little extra sugar to your recipe with the new crisco because I do find the thicker my icing the better chance I have of it crusting well.

I switched to store brand shortening, with 0 trans fats, and the icing isn't the same, it's greasier. It has an oily sheen to it and leaves oil staining on things

That's a good point, about the sugar ratio..... Maybe I'll try using it thicker..

Have you ever tried putting the cake in the fridge for 20 minutes after it's iced? That also helps with crusting.

yes, something is screwy.....sorry to hear that. My icing is usually very hard after being in the fridge overnight.

I've given you all I've got...Good luck on your crusting bc quest.

Very interesting....glad to hear it worked for you!

yeah!!!! Congrats on the crust!

It's amazing how you can do the same thing over and over and all of the sudden get different results.

I used hi ratio for the first time this week and I'll never go back to crisco. Is was the creamiest, smoothest icing I've ever made and no greasy taste (1/2 butter 1/2 hi ratio).

Oh hun, I feel your pain! I have not had a decent crust since they switched formulas.

I guess I just don't use the right ratio of fat:sugar. I got my recipe 15 years ago from a cake shop lady and it always crusted. Until this Summer. It called for 4c. of fat to 8 c. sugar. This Summer, I cut it to 3 c. fat to 8 c. sugar and still not good!! I switched to store brand too and found it very soft and definitely greasier. this new crisco is killing me!!

I use 1/2 butter and 1/2 crisco. water, vanilla, confectioners sugar and of course meringue powder. I do not measure anything I just throw it in. I always get great reviews on my cakes, everyone loves the frosting. I have never had anyone complain that they didn't like the meringue ?? I always start with creaming butter, shortening, vanilla and a couple drops of water. Then I add sugar and meringue powder if it is to dry I just keep dropping in small amounts of water. My frosting always comes out crusting and I use viva paper towel technique to smooth.

I use the basic 1/2 butter, 1/2 shortening - Wallymart veg shortening is what I have always used and it hasn't given me any trouble.

HTH

I just made some buttercream over the weekend and used adven68, recipe, 3/4 butter, 1/4 crisco (I used the new crisco), and tsp vanilla, powdered sugar and 1/4 heavy cream, it was delicious and crusted with no problems.