I make the 1/2 crisco, 1/2 butter, flavoring, 4 cups sugar and 2 tbsp milk buttercream I use this on my cakes and cupcakes. I like to work with this icing, but on my cupcakes especially, I would like a non crusting buttercream. I would like it to be creamy and with mine, it tends to get quite crustry. To me, when you eat a cupcake, it should be creamy, but would the icing stand up as well??
This might be a silly question, but what make the buttercream crust?? I like the taste of this icing and the simplicity of making it...
Have you worked with this non crusting recipe? Does it hold up well??
7yyrt Forum SuperStar!
Joined: Mar 25, 2006
Posts: 2548
Posted:
Mon Mar 24, 2008 3:07 pm
I notice it has a five star rating, I believe many decorators here like it.
I used it once, smoothed with a hot, dry spatula. I liked it very much, but my folks prefer the crusting one.
I use the Wilton class recipe using all butter instead of Crisco.
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