What Makes Crusting Buttercream Crust?
Decorating By starrchaser Updated 18 Nov 2006 , 3:08pm by bobwonderbuns
I have done some expitamenting with buttercream to find the tastiest recipe that is also good for decorating. I find the higher the ratio of butter to crisco the better the taste. But it also does not crust as well. Why? 
I can't seem to get my buttercream (mostly butter with a little crisco for consistency) to crust at all. Can anyone help?
I have done some expitamenting with buttercream to find the tastiest recipe that is also good for decorating. I find the higher the ratio of butter to crisco the better the taste. But it also does not crust as well. Why?
I can't seem to get my buttercream (mostly butter with a little crisco for consistency) to crust at all. Can anyone help?
Buttercream icing made with water as the main liquid ingredient tends to stay creamier and not crust. Buttercream icing made with milk instead of water as the main liquid ingredient does crust a lot (think of a gingerbread man cookie with buttercream icing.) I don't understand the dynamics of it precisely but any buttercream recipe can be altered by either using water or milk in place of the other to achieve desired results. Good luck!
I make my wilton doubled BC recipe with 1/2 cup butter and 1 1/2cup crisco. I add 1tsp. vanilla, 1tsp.butter flavoring it tastes buttery and crusts pretty good. I hope this helps
There are other posts out here regarding what makes buttercream crust. If you do a search you will be able to find the old posts.
Essentially you need to have enough sugar in your buttercream compared to the fat (butter/shortening) otherwise the buttercream will not crust.
Examples of a crusting buttercream is the Lusicious Buttercream on this site. 1/2 stick butter to 4 cups of sugar.
There are other posts out here regarding what makes buttercream crust. If you do a search you will be able to find the old posts.
Essentially you need to have enough sugar in your buttercream compared to the fat (butter/shortening) otherwise the buttercream will not crust.
Examples of a crusting buttercream is the Lusicious Buttercream on this site. 1/2 stick butter to 4 cups of sugar.
Thanks so much! I understand now. I have been using alot of butter and not enough sugar. So add more sugar and and milk for consistancy. That helps alot. CC to the rescue again!! 
You can also add a TBSP of Meringue powder to the sugar (sift together) and that will help it crust up a bit too, but not too much.
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