Quote:
Originally Posted by PinkLisa
Are you using her buttercream recipe as well? I like adding butter to my buttercream so unfortunately it doesn't crust so therefore is harder to smooth. I think I'll get her DVDs anyway.
Are you using her buttercream recipe as well? I like adding butter to my buttercream so unfortunately it doesn't crust so therefore is harder to smooth. I think I'll get her DVDs anyway.
Using butter in BC has nothing to do with it crusting or not crusting. It's the ratio of sugar to fat that causes it to crust or not.
Quote:
Originally Posted by PinkLisa
I like adding butter to my buttercream so unfortunately it doesn't crust.
I like adding butter to my buttercream so unfortunately it doesn't crust.
The use of butter doesn't stop American b/c frosting from crusting. American b/c's crust because of evaporation in the top layer of the frosting (small amount of liquid and lots of powdered sugar/fat).
I use cakemanOH's hi-ratio recipe (the butter variation) and it crusts beautifully:
http://www.cakecentral.com/cake_recipe-2375-0-Brite-White-Buttercream-Icing.html
HTH
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