Yet Another Buttercream Question

Decorating By Lenette Updated 29 Mar 2009 , 1:25pm by indydebi

Lenette Cake Central Cake Decorator Profile
Lenette Posted 29 Mar 2009 , 2:01am
post #1 of 3

Sorry but I may be a pest with these until I can get it right. icon_redface.gif

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.


2 replies
SeriousCakes Cake Central Cake Decorator Profile
SeriousCakes Posted 29 Mar 2009 , 4:05am
post #2 of 3

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.

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indydebi Posted 29 Mar 2009 , 1:25pm
post #3 of 3

Yes, reduce the fat or add more sugar.

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