What Is Your Favorite Crusting Buttercream?
Decorating By vww104 Updated 22 Jan 2007 , 1:37am by navywifetrat
I frequently use Tami's buttercream recipe from the baking911.com website. I love the taste and most people love it too. The problem is that it does not crust well even after adding a generous amount of meringue powder. I'm looking for another crusting buttercream recipe, other than Wilton, that is not too sweet. Any suggestions?
I have used the Faux Fondant Buttercream recipe from here on CC a few times.
It crusts very nicely and is a bit different from Wilton recipe. To the recipe add a few drops of vinegar as that will help it from cracking. ...you can't taste the vinegar at all.
Here is the link...
http://www.cakecentral.com/cake_recipe-1597-1-Crusting-ButterCream-Faux-Fondant-II.html
Hope that helps!
mjs4492.....I also use Wilton's most of the time but she was looking for something other than Wilton type.
The wilton recipe is great for decorating I think but I would like to branch out to the IMBCs but haven't done so yet.
..you are not alone with the Wilton BC 
I use the Wilton recipe when I decorate because it is the easiest to decorate with. I add about 1/8 of a tsp or less of salt to it and it really cuts the sweetness. My husband LOVES this type of frosting and so do most of my clients. I don't use it on my regular cakes, just decorated cakes.
When I don't need it to crust or if I'm just covering a cake and not decorating I use an all-butter buttercream recipe from one of my greatgrandmother's old cookbooks.
While meringue powder is said to aid, a little, in crusting, it will not make a non crusting recipe crust.
They amount the icing crust is from the sugar to fat ratio. The more fat the less it crusts, and in some recipes it won't crust at all. The more sugar the more it crusts.
I use a modifided version of Wilton's recipe at home.
I use the buttercream for frozen transfers on this site........after trying an fbct one time I just loved the flavor of the frosting so much I use it for all my bc iced cakes....it's wonderful and crusts really well!!! works great if you're doing the whole viva method on a cake and tastes wonderful.......not OVERLY sweet......it's a 1/2 crisco 1/2 butter recipe....yummy
Derby -
Have you ever made your own vanilla? I bought a kit - it was actually a vanilla bean with instructions. You added the vanilla bean to a cup of vodka and let is set in a dark spot for 4 months, shaking it every few weeks. My neighbor has made her own before with the same method and says it is really good. I used to use Mexican vanilla.
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