Hi! Okay so, I'm hoping to find a Buttercream recipee if there is one that won't start to harden. Each time I make Buttercream Frosting it forms a light crust on the outside. I would like it to stay the way it is when I am piping it if possible instead of forming a slight shell. Maybe I'm thinking of a different type of frosting that stays the same as when it is piped, if so which is it.
THANKS!!
-Lia xo
Crusting comes from the fat to sugar ratio. An icing like Wilton's recipe crusts really well. It is 1cup fat (crisco or butter) to 1 lb sugar. I don't use butter myself but I have heard that it takes a little longer to crust.
If you want an icing that crusts less you want more fat to your sugar ratio. Some recipes like the Whimiscal Bake House recipe will not crust because is has so much of the fat in it.
I don't know what recipe you use, but you can try adding more fat to it to see if you can find a crusting point you like. I would start with half a cup, but if that doesn't work for you, go to a cup.
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