AHello Everyone-

I have a 200 cupcake order for a wedding in November. How do I prevent from the piped buttercream crusting or going too dry? Do I pipe at the venue? I was planning on piping the night before & storing in plastic dome/shell containers. I use a 1 cup butter/shortening with 4 cups powdered sugar recipe. Any tips or ideas would be very helpful. Thank you! :smile:

Why don't you want it to crust? Use less PS if you don't want crusting..

AIf I pipe the night before there should be a thin layer of crusting right? The inside of the piped buttercream shouldn't be completely dry?

Just the outside crusts. Keeps it fresh longer and from messing you frosting up during transport

AThank you I appreciate the feedback! :D

AI use crusting buttercream as a filling and it doesn't harden inside the cakes...just the slight outer edge exposed to air will develop a crust when decorating