Bc...to Crust Or Not To Crust...

Decorating By crafty_mom Updated 16 Aug 2008 , 5:51pm by kakeladi

crafty_mom Cake Central Cake Decorator Profile
crafty_mom Posted 16 Aug 2008 , 4:06pm
post #1 of 2

I have read over the 25 some odd pages of " The BC diaries" here on the forum, and I still don't understand what makes a buttercream crust or not crust. I know what it means to "crust", but don't understand what ingredient makes the crusting happen. icon_confused.gif

Could anyone help a newbie?


1 reply
kakeladi Cake Central Cake Decorator Profile
kakeladi Posted 16 Aug 2008 , 5:51pm
post #2 of 2

The only thing that makes a BC recipe crust is having less fat than sugar.
The higher the fat (butter &/or Crisco) content the less chance it will crust.
Many people think it is added meringue powder but that's not it at all.

Quote by @%username% on %date%