does anyone have a non-crusting buttercream recipe they would like to share? I cannot use any of the MERINGUE buttercreams as they contain eggs and my daughter has an egg allergy.
And just so I know, what makes a buttercream crust....is it the shortening and butter and PS ratios? Would love to know, then maybe I can just adjust my "crusting" recipe and make it "non-crusting"
Thanks in advance!
PS: ISO = In Search Of - took me forever to figure out what ISO meant on another board that I frequent...hehehe.
Here you go:
http://cakecentral.com/recipes/1610/no-crust-buttercream-icing
Crusting is caused by evaporation in the top most layer of American b/c's. The high volume of powdered sugar to fat in these recipes allows this to occur.
HTH
HTH
The owner of the bakery where I used to work told me that adding cornstarch will keep it from crusting, but I haven't tried it. Hope you find something!
The owner of the bakery where I used to work told me that adding cornstarch will keep it from crusting, but I haven't tried it. Hope you find something!
Must depend on the recipe because I've made the following American b/c with cornstarch and it crusted just fine:
http://www.cakesbygeorge.com/recipes/Recipes/carolyn_lawrence.htm
HTH
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