Sorry but I may be a pest with these until I can get it right.
Can I reduce the amount of fat in my recipe to make it crust better? Right now it barely crusts at all and it takes a REALLY long time to do that.
I don't want to change recipes as I get a lot of compliments on how good it is. I just can't seem to get it smooth.
It is equal parts of butter and high ratio shortening if that helps you answer my question.
What's your current ratio of fat to sugar? To crust it generally needs to be 1 cup of fat to 4 cups of sugar. You could also cut down on the liquid to help it crust better.
Yes, reduce the fat or add more sugar.