How do i make my crusting butter cream really crust, mine always remain slightly crusted but still melts. I put the cake in the freezer to crumb coat then i remove it and put on the remainder of the butter cream and it just dont get all the way crusted. please help, thanks
If you are frosting a cake out of the freezer, it's probably condensation that's preventing it from crusting properly. Try on a room temperature cake and see if it works out. If yes, then problem solved. If no, then your frosting recipe needs tweaking (more sugar as suggested).
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