Buttercream Icing

Replies to This Discussion

Permalink Reply by Rima on June 20, 2012 at 11:07pm

Add some meringue powder to the recipe. How many lbs of sugar are in your recipe?

Permalink Reply by Carol Dorrington on June 21, 2012 at 6:34am

 Thank you for your response.   

 I have been making the icing using the Wilton recipe found in the course book. I use the recommended amount of meringue powder, icing powder and high-ratio shortening.  I am still having crusting problems. When I did it for the class it was perfect but since then I have been having the crusting problem. Do you think that adding more meringue to the Wilton recipe woud help solve the problem?

Permalink Reply by Kathy on June 21, 2012 at 9:03am

I use the recipe from seriouscakes.com I love it and the only time I have a crusting problem is if the humidity is sky high and then I add more sugar.  Hope this helps/ 

Permalink Reply by Carol Dorrington on June 21, 2012 at 6:35pm

Ladybug Cakes said:

I use the recipe from seriouscakes.com I love it and the only time I have a crusting problem is if the humidity is sky high and then I add more sugar.  Hope this helps/ T

Permalink Reply by Rima on June 22, 2012 at 8:44am

Try this recipe from Sharon Zambito. Crusting Buttercream and read through all the comments.