I have been looking for the best crusting buttercream recipe. In my search for it I have found that basically all recipes are pretty much the same with the exception of the amount ou powdered sugar that is added. Why are there so many variations on the amount of powdered sugar added.
What makes b'cream crust is the amount of sugar to 'fat'. Be it butter or some form of shortening the more 'fat' the less it will curst. The more sugar the drier it gets the more it crusts. How dry/crusty do you want it? Here is a great recipe - and at the end I tell how to make it crust:
OOOPPPS there's the recipe: https://www.cakecentral.com/recipe/22469/2-icing
kakeladi explained it perfectly and so is her recipe.
Quote by @%username% on %date%
%body%