I delivered a few samples of my cupcakes today. The only complaint was that the buttercream was crusty. I iced them the night before and put them the night before and put them in the box for delivery. How do i stop it from crusting? Or at least slow down the crust. The recipe I use is:
1 stick of butter
230g powdered sugar
Pinch of salt
Warm water, to desired consistency
The amount of fat/shortening/butter compared to the amount of sugar is what determines how much icing will crust or not I suggest you check out the recipe “2 of everything “ found in the recipe section of this site It can be made either crusting or not
I really can't help with that because no matter how crusted my frosting is straight from the fridge, once it has been out for a while, it looses it's crust, much to my disgust!