So, I use a crusting bc all the time. I'm hearing a lot about the perks of non-crusting, but I just don't know.
What recipe do you use? Anyone willing to link me to a cake of theirs that shows a non-crusting bc?
What are the advantages and disadvantages?
I've used non-crusting buttercream for 32 years. In all the bakeries I worked at, no one ever made a crusting buttercream...in fact I never heard of it until 3 years ago!
As far as advantages and dis-advantages. I don't know. It is just what I know and was taught. One thing I noticed, you can ice a cake smoothly and be done with it. no waiting around and "handling it twice". Ice it and decorate it. It's done.....No time wasted going back and smoothing it with a paper towel.
All the cakes in My Photos are non-crusting buttercream as well as all pf them on my website.
cakequeen what would a noncrusting BC recipe look like? lesser powdered sugar?
MUCH less pwdered sugar!
I've also used a soft buttercream for 25years.
The disadvantages were that I had to do all my drawings by hand or use a KopyKake machine and I couldn't use airbrush stencils, since any kind of pattern/stencil put on the cake would stick to the icing.
My icing was also too soft for certain large, heavy side decorations- mostly those over-kill styles from "the old days".
Having a soft icing can make delivery a bit tricky too- cakes don't "lock" into place like with fondant or a crusting buttercream. They can shift more easily or your fingers can do more damage! I usually refrigerated my cakes before delivery so they were more solid during transport.
Nonetheless, my customers preferred the not-too-sweet icing over the really sweet stuff, so I did quite well within my limitations.