I have always used meringue powder in my buttercream because that's how I was taught in the Wilton classes. But I was curious, will buttercreme crust without meringue powder?
Thanks
I have always used meringue powder in my buttercream because that's how I was taught in the Wilton classes. But I was curious, will buttercreme crust without meringue powder?
Thanks
I never use meringue powder and my buttercream crusts great.
Tammie
Mine does. You can fine my recipe here.http://www.thatreallyfrostsme.com/2010/04/my-favorite-frostingicing.html
I use Indydebi's and hers crusts nicely without being too crusty, she adds dream whip, which has nothing to do with crusting but a lot to do with a sort of whipped cream taste to hers. I am pretty sure that the crusting has to do with the ratio of sugar to fat, at least I read that somewhere on here.
Crusting comes from the sugar to fat ratio.
Wilton's recipe is a good starting point: 1 cup fat (crisco/butter) to 1lb sugar.
The more sugar the faster it crusts.
The more fat the slower it crusts and there is a point where it may not.
I use two pounds powdered sugar, 1/2 cup salted butter, 1 1/2 cups Hi ratio shortening, 2 tablespoons clear vanilla and 1/3 cup water. Mine crusts beautifully without meringue or Dream Whip added.
I have always used meringue powder in my buttercream because that's how I was taught in the Wilton classes. But I was curious, will buttercreme crust without meringue powder?
Thanks
Yup buttercream sure crusts without merengue but be warned during the summer it may not because of the heat!
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