Buttercream Not Crusting Help!

Baking By Charmed Updated 22 Jan 2010 , 2:08am by Charmed

Charmed Cake Central Cake Decorator Profile
Charmed Posted 21 Jan 2010 , 2:06am
post #1 of 5

I made buttercream using only butter and pwd sugar and cocoa pwd plus water but it is not crusting and is soft . I know I can add more pwd sugar but I don't want it to be too sweet. Is there any other ingredient I can add to stiffen it?

4 replies
JanH Cake Central Cake Decorator Profile
JanH Posted 21 Jan 2010 , 2:13am
post #2 of 5

You could try adding a couple tablespoons of meringue powder. icon_smile.gif

HTH

prterrell Cake Central Cake Decorator Profile
prterrell Posted 21 Jan 2010 , 5:24am
post #3 of 5

Crusting is about the ratio of powdered sugar to fat. If you need it to be stiffer and it is not crusting the way you want, then it doesn't have enough powdered sugar in it.

Unfortunately, powdered sugar based icings ARE extremely sweet. That's just the way they are. If you are finding them too sweet for your taste, you may want to try IMBC, SMBC, or FBC. However, none of those crust, so if the crusting is vital to you, then you'll have to stick with the powdered sugar icings.

TexasSugar Cake Central Cake Decorator Profile
TexasSugar Posted 21 Jan 2010 , 4:56pm
post #4 of 5

What were the amounts of the items you used?

Charmed Cake Central Cake Decorator Profile
Charmed Posted 22 Jan 2010 , 2:08am
post #5 of 5

thank you all for your help.

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