Buttercream Crust

Decorating By cakesbycheryl Updated 27 Jun 2017 , 8:01pm by cakesbycheryl

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cakesbycheryl Posted 16 Jun 2017 , 2:33pm
post #1 of 7

I have such a huge problem with my getting my buttercream frosting to crust enough so I can use the paper towel method!! I have tried leaving it out in room temperature, I've tried freezing it, and I've tried refrigerating it and it still doesn't crust!!..it's always sticky!!!  What am I doing wrong? Can someone please tell me please?????

6 replies
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640Cake Posted 16 Jun 2017 , 3:16pm
post #2 of 7

What buttercream are you using?  Not all crust - SMBC, IMBC, non-crusting.  If you're using an American buttercream, crusting occurs based on the ratio of fat to sugar...more fat, less crusting....more sugar (to fat), more crusting...

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kakeladi Posted 16 Jun 2017 , 8:27pm
post #3 of 7

What makes b'cream crust in using LESS fat  than sugar.  So if you recipe calls (for example) 2 cups of fat (be it shortening or butter or combination) and 2#s of sugar it will not crust.  Reduce that amount of fat to 1 cup and it will. 

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cakesbycheryl Posted 17 Jun 2017 , 3:23pm
post #5 of 7

Ok I will try that putring less shortening in..I'm using the one from this site where it calls for 2 cups of butter and shortening

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kakeladi Posted 17 Jun 2017 , 6:06pm
post #6 of 7

Be sure to read the whole post - recipe and relyies before using it.    http://www.cakecentral.com/recipe/22469/2-icing   

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cakesbycheryl Posted 27 Jun 2017 , 8:01pm
post #7 of 7

Thanks!!☺

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