What Exactly Makes 'crusting Bc' Crust?
Decorating By CountryCakery4 Updated 31 Jul 2009 , 4:30pm by nadine_n
I've heard of 'crusting' BC as opposed to non but am wondering just what exactly it is that makes it do so? TIA
The crusting is dependent on how much powdered sugar is used in the recipe. The more powdered sugar, the more crusting. This is why meringue-based buttercreams dont' crust. They contain no powdered sugar. HTH
I thought that adding more PS just made your icing stiffer. Does this mean that if I made the icing a little thinner for piping accents that the accents wouldn't crust as well? Or do I need to thin a different way other than just not adding as much PS?
The crusting depends on your ratio of powdered sugar to shortening, so if you just thin it with some milk/water, or whatever liquid you want to use, that still won't affect the sugar to shortening ratio, and it will crust the same.
Let me also add, that i didn't mean shortening exclusively - i should have said "fat to powdered sugar ratio" Hope this isn't too confusing
I always thought it had to do with the meringue powder that makes a buttercream/icing crust.
I know that I put extra meringue powder in black, blue and dark purple icings so that they don't bleed.
Meringue powder acts as a stabilizer and can make the icing more fluffy, but it isn't what causes crusting.
.........thought it had to do with the meringue powder that makes a buttercream/icing crust......
Wilton started the use of meringue powder in icing to sell product! They want you to think it will make the icing crust so you will continue to use it.
As was said, it is how much fat to ps that makes it crust. MP will only very slightly help it crust but is more of a stabilizer than 'cruster'
The more fat used the less it will 'set-up/crust'.
As an example the usual amount of ps per recipe is 2#. Most recipes use 1 1/2 OR 2 cups of 'fat'. This will crust nicely.
I have a *really good* recipe that calls for 4 cups of fat (2C crisco and 2C butter along w/2#s of ps and 2 tablespoons flavoring - no other liquid). It is sooooo good but will never crust one bit even if one were to add meringue powder!
[quote="kakeladi"].
As an example the usual amount of ps per recipe is 2#. Most recipes use 1 1/2 OR 2 cups of 'fat'. This will crust nicely.
kakeladi, by 2# do you mean 2lbs (pounds)? I've never seen this short form before.
What makes icing crust is liquid and powdered sugar. The fat counteracts how much and how fast it will crust. But when you add liquid to PS, it always crusts.
Wilton started the use of meringue powder in icing to sell product! They want you to think it will make the icing crust so you will continue to use it.
Thanks! I've been wondering the same thing. I left it out of my last batch of BC and didn't notice a difference. I was concerned that maybe it wouldn't last as long or do as well in the heat or something without the meringue powder.
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