Decorating By hummingbird59 Updated 24 Aug 2008 , 2:53pm by pottedmeatchunks

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hummingbird59 Posted 23 Aug 2008 , 6:36pm
post #1 of 3

This has probably been answered but I am feeling a little dense today. Is the Wilton recipe for buttercream crusting or non-crusting? Also when would you use one vs the other? Any advice is appreciated.

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Cakepro Posted 23 Aug 2008 , 7:04pm
post #2 of 3

The Wilton recipe is a crusting buttercream.

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pottedmeatchunks Posted 24 Aug 2008 , 2:53pm
post #3 of 3

you use a crusting recipe when you need to get the icing smooth either the melvira or viva or whatever way you like best. If you are using a non-crusting recipe it is more difficult to get smooth, some use a hot spatula. If you are covering your cake in fondant it doesn't make a difference if the icing is crusting or not really.

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