What Makes A Buttercream Crusting Or Not?
Decorating By PinkLisa Updated 18 May 2015 , 2:48pm by Charhodder
Where can you buy hi ratio shortening? Does it taste better than regular crisco? I've only tried the Wilton version of all crisco buttercream icing and it is not good. When I was taking the Wilton courses I had to just throw my cakes in the trash because no one would eat them if they new it was "class" icing.
Where can you buy hi ratio shortening? Does it taste better than regular crisco? I've only tried the Wilton version of all crisco buttercream icing and it is not good. When I was taking the Wilton courses I had to just throw my cakes in the trash because no one would eat them if they new it was "class" icing.
Agree- The all crisco buttercream is not a good flavor, yet it is the best for piping roses, etc. I have only used it in class as I can't bring myself to serve it to anyone! Is the flavor better when adding the regular butter even though there is still a decent amount of shortening in all the recipes here?
Classiccaes, pounds of shortening and butter are alot more than the cup to lb ratios we were talking about above. I use under two pounds of shortening when I am making a batch using 4 lbs of sugar and it crusts fine.
So it is the sugar to fat ratio that is keeping your icing from crusting. If you double the sugar or cut the fat in half I bet it would crust for you.
I think the only time liquids really factor into crusting is if you use alot to thin the icing down and then sometimes it won't crust as fast or the way it usually does. Atleast from my experince.
As far as those that say they don't like the all shortening recipe, we do truely have all different taste buds. I have a friend that tried an all butter recipe and called me and asked me what I made my icing with cause she said it was no where near as goo as as my icing, which is all crisco.
TexasSugar,
I don't want my icing to crust. I love the techniques we can do with the non-crusting buttercream. Even with alot of fat ratio, if you add some liquid, it will eventually crust.
If I doubled the sugar or halved the fat, it would not have good speading and smoothing consistency.
All the photos in my gallery were made with a non-crusting buttercream.
Oh I didn't mean that you did, I was just pointing out the fat to sugar ratio in it is above the usual crusting one. Next time I make icing I'll have to leave the water out to see if it crusts, but I really don't think that factors into. But different things do behave differently in different kitchens. 
Here is more info on buttercreams...
As for the refrigeration of IMBC, Is always suggested that buttercreams with butter or creamcheese are refrigerated. Not to say many people dont...lol
I dont like my creamcheese frosting refrigerated . But at the end of the day people do what they prefer, not what is suggested.
The melting point for butter is a lot higher than high ratio. If I try to do a 5 tier cake in the middle of the hot humid weather we are having with IMBC, things do get a bit more unstable than high ratio.. Not to say that it cant be done, cause it
for sure it can be done. Is just a matter of choice and knowing ahead of time
how to deal with each icing.
Edna
indydebi's recipe is very good! I never use meringue powder and it always crusts. However, instead of milk I use the hot creamer mixture that Sharon uses in her recipe and it's the creamiest BC I've ever made.
What is a "hot creamer" mixture??
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