icing
i made my buttercream icing and thinned it (Per Wilton) to spreading consistancy with almot 2 tbls of corn syrup... (recipe called for 2 tbls)...but it never would fully crust.. after 20 minutes i tried to smooth it with parchment and fondant roller but some of it was still sticky.. so should i just omit the corn syrup? grrrrrrrrrrrrrr
Replies to This Discussion
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Permalink Reply by Lynne Salmon on
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What makes icing crust is the ratio of fat to sugar. The more fat the less it will crust. Using corn syrup also slows/stops the crusting ability :( It sound like you might not have gotten the syrup well mixed in. And.........what is the weather like were yu are? Hot & humid also will slow the crusting. k
I never had much luck w/parchment paper smoothing. I prefere using a paper towel. One can get some really nice imbossing from them :)
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