I had the worst time last weekend with my buttercream not crusting!! I have tried both Indydebi's & Sugarshack's recipes both of which I love!! It was hot and humid which I know plays a huge role. I use the WASC recipes primarily could this also be the culprit? I live in N IL and have an older home but I had the A/C on to help combat the humdity. I tried adding more PS but then it was pulling the cake apart! I tried searching and googling this topic. I did not refrigerate or freeze the cake. Would a dehumidifier help?? I have a graduation cake I am making for my niece coming up and would to fight and have a mess in the end. My fondant seemed wimpy also. Any and all advice appreciated!!
Kelly
I had the worst time last weekend with my buttercream not crusting!! I have tried both Indydebi's & Sugarshack's recipes both of which I love!! It was hot and humid which I know plays a huge role. I use the WASC recipes primarily could this also be the culprit? I live in N IL and have an older home but I had the A/C on to help combat the humdity. I tried adding more PS but then it was pulling the cake apart! I tried searching and googling this topic. I did not refrigerate or freeze the cake. Would a dehumidifier help?? I have a graduation cake I am making for my niece coming up and would to fight and have a mess in the end. My fondant seemed wimpy also. Any and all advice appreciated!!
Kelly
I don't think the WASC cake had anything to do with your BC not crusting. It could have been several things...mixing time, old powdered sugar, humidity, etc.
Both recipes I have tried and they just haven't resulted in what I want in a buttercream. Both taste great, but consistency has always been an issue for me with these recipes. I ended up using a recipe I found online and it has yet to fail me. Here it is if you want to try it:
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Simple Buttercream
8 cups of powder sugar
1 cup high ratio shortening or sweetex
1 cup butter unsalted
2 tablespoon clear vanilla
1 tablespoon clear butter extract
1/2 cup of milk
Mix shortening and butter together for 5 minutes on speed 1
Add powder sugar 1 cup at time, continue mixing on low speed
Add milk, vanilla and butter flavoring, continue to mix
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I have used flavored creamer instead of milk which resulted in a very creamy smooth buttercream that still crusted. The flavor creamer that gives this buttercream a hit is CreamMate Italian Sweet Cream. Talk about YUM!
As for your fondant...which brand are you using or is it homemade MMF?
Sounds good, but I was wondering what is high ratio shortening?
I had the worst time last weekend with my buttercream not crusting!! I have tried both Indydebi's & Sugarshack's recipes both of which I love!! It was hot and humid which I know plays a huge role. I use the WASC recipes primarily could this also be the culprit? I live in N IL and have an older home but I had the A/C on to help combat the humdity. I tried adding more PS but then it was pulling the cake apart! I tried searching and googling this topic. I did not refrigerate or freeze the cake. Would a dehumidifier help?? I have a graduation cake I am making for my niece coming up and would to fight and have a mess in the end. My fondant seemed wimpy also. Any and all advice appreciated!!
Kelly
I don't think the WASC cake had anything to do with your BC not crusting. It could have been several things...mixing time, old powdered sugar, humidity, etc.
Both recipes I have tried and they just haven't resulted in what I want in a buttercream. Both taste great, but consistency has always been an issue for me with these recipes. I ended up using a recipe I found online and it has yet to fail me. Here it is if you want to try it:
----------------------------------------------
Simple Buttercream
8 cups of powder sugar
1 cup high ratio shortening or sweetex
1 cup butter unsalted
2 tablespoon clear vanilla
1 tablespoon clear butter extract
1/2 cup of milk
Mix shortening and butter together for 5 minutes on speed 1
Add powder sugar 1 cup at time, continue mixing on low speed
Add milk, vanilla and butter flavoring, continue to mix
-----------------------------------------------
I have used flavored creamer instead of milk which resulted in a very creamy smooth buttercream that still crusted. The flavor creamer that gives this buttercream a hit is CreamMate Italian Sweet Cream. Talk about YUM!
As for your fondant...which brand are you using or is it homemade MMF?
High ratio shortening has a higher fat content. You can use crisco too and have good results. The original recipe called for crisco, but I changed (to save in my Cake Boss software) it to high ratio since that's what I mostly use.
As far as fondant, I was using both Fondx & Satin Ice. I was mixing it with tylose for accents and also trying cut with my Cricut. I will give that recipe a try. Thanks you!!
I'm sure it was just the humidity, as both of those recipes is a crusting BC.
Sugar is hygroscopic. It actually attracts water. If the room is humid, it's a curse.
Icing can't crust well in a humid room. Some people recommend adding 2TBSP of cornstarch per 3 cups/1lb. of icing recipe. I haven't tried it--probably won't hurt, might help.
And yes, a dehumidifier will definitely help. Our A/C does dehumidify and my climate is dry in the winter.
HTH
Rae
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