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

You can do crusting buttercream with no merengue powder and it still will crust. THe merengue powder is just a stabilizer.
Edna

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!

Thanks Jan and Edna! I'm gonna try that first recipe you posted Jan. I had a feeling it was the amount of PS that you use. I can't wait to try it!