What Icing Recipe Do You Use So That The Icing Doesn't Crust

Baking By lrcheer1 Updated 21 Sep 2010 , 1:01pm by Kiddiekakes

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lrcheer1 Posted 2 Sep 2010 , 2:47am
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Thanks! I will take all the advice I can get. icon_smile.gif

5 replies
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Rose_N_Crantz Posted 2 Sep 2010 , 3:09am
post #2 of 6

My first choice is Italian Meringue Buttercream. Many do not like this old school recipe though, as it has a very strong butter taste. For those people I would suggest the Whimsical Bakehouse Buttercream. Still contains butter, but more shortening than butter so you can't taste too much of the butter. Neither of these crust.

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eperales0411 Posted 2 Sep 2010 , 3:28am
post #3 of 6

Try "Rick's Special Buttercream" posted here by PRINCESSCATT. This is the recipe I use when I do not need my BC to crust or when I cover a cake with fondant, I use this under the fondant. It has a light and delicious taste. Good Luck!!!

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jenscreativity Posted 2 Sep 2010 , 3:44am
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zespri Posted 21 Sep 2010 , 4:06am
post #5 of 6

I wish I could remember who advised me of this, but I was told this:

Crusting is the ratio of fat to sugar ..... more fat, less crusting. More sugar, more crusting. Even if I add more milk to thin the icing down, as long as the fat/sugar ratio remains the same it still crusts ok.

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Kiddiekakes Posted 21 Sep 2010 , 1:01pm
post #6 of 6

Whimsical Bake House Buttercream

In Mixer bowl, stir together:

6 Cups Confectioners' Sugar
1/8 teaspoon salt
1 teaspoon Vanilla Extract

Using whip attachment, add and whip on low speed:

add 1 cup boiling water (3/4 cup on hot days)

Whip until smooth and is cool.

Add and whip until smooth again:

2-3/4 cup Hi-Ratio or regular vegetable shortening
6 ounces (1 1/2 sticks) butter; slightly chilled and cut into 1" pieces

Turn up mixer to medium-high. Whip until double in volume and is light and fluffy. About 10-20 minutes. Recipe will almost fill a 5-quart mixer bowl when done.

Makes 9 1/2 cups

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