Why Won't Bmy Bc Crust?

Decorating By jamiecrouse Updated 24 Jan 2009 , 3:24am by kakeladi

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jamiecrouse Posted 24 Jan 2009 , 12:28am
post #1 of 3

I recently took the Wilton classes and tried the Wilton buttercream recipe with crisco (transfat free) and it won't crust! I even tried adding 1 TBSP meringue powder and it still wouldn't crust. When I used the cake dummy it crusted fine so my instructor thought maybe my cakes were too moist, but I like my cakes and certainly don't want them dry. Does anyone have any idea what I'm doing wrong? I'm willing to try a different recipe if it works better.

2 replies
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butterflyjuju Posted 24 Jan 2009 , 1:02am
post #2 of 3

I'm thinking it's because of the transfat free. Not positive on that though.

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kakeladi Posted 24 Jan 2009 , 3:24am
post #3 of 3

What makes an icing crust is the amount of fat (crisco) to the amount of sugar used. Cut down a bit on the Crisco. The more fat, the less chance it will crust.
Meringue powder has little to NO effect on it at all.

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