How to make Crusting Buttercream

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Learn to make Crusting Buttercream with this easy step by step tutorial by Edna De la Cruz from Design Me a Cake.
All the links are posted below with information.
The crumb coat is a technique used in cake decorating to control the crumbs of the cake before the second coat is given. It's a very easy technique.
All the links are posted below with information.
Website:
designmeacake.com
Webstore:
www.designmeacake.net/collect...
Recipe:
www.designmeacake.com/buttercr...
Facebook:
pages/Design...
Blog in English:
designmeacake.wordpress.com/
Blog en Español:
designmeacakeblog.blogspot.com/
Twitter:
/ tonedna
Instagram:
/ design_me_a_cake
Linkedin:
/ 777

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Опубликовано:

18 мар 2009

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Комментарии : 921

@mialevu2302 6 лет назад

I remember watching this exact video 8-9 years ago when I was obsessed with learning how to make and make buttercream and fondant!

@EdnaDelacruz 6 лет назад

Yeah, it's been that long! I need to make a new one at some point..lol

@jsullinger2801 7 лет назад

It is the best buttercream recipe I've used in many years. I've decorated cakes for over 30+ years. It covers the cake easily and I am able to get a smooth cake with perfect edges. Thank you Edna! Just finished my 3rd cake for customers and they have commented how great the icing taste. 😉

@EdnaDelacruz 7 лет назад

I am glad you like it!!!

@1wolfpup 14 лет назад

Thank you so much for the tutorials!!!! I am just starting out and I am falling in love with how creative this can be! It's wonderful that you put such great instructions for those of us that don't know.

@utopiad4 12 лет назад

I absolutly LOVE Edna and her videos. With all the thousands of videos about cakes on RU-vid, for Edna to stand out that is showing how wonderful she is!!!!

@Trishamarie44 10 лет назад

You are an awesome teacher!! Thanks for making these!!

@EdnaDelacruz 10 лет назад

Thanks!

@EdnaDelacruz 11 лет назад

You can leave this one at room temperature!

@rhodabrutus-edwards5202 6 лет назад

Thanks Edna your video is so cool. Easy steps and clear explanation. Muy bein!

@Hansukem 14 лет назад

I like this tutorial a lot. All the little pointers and the detail make it seem very easy and do-able. Thanks for making this video!

@boubouaccapella2422 9 лет назад

Crisco is a bad idea guys! It has a very weird texture. Your mouth is greasy and you feel you are eating crisco. I would use high ratio as she says or 1/4 crisco and the rest all butter.

@EdnaDelacruz 9 лет назад

At the time I did this video crisco was of better quality but I always tell people to use high ratio shortening. It makes a huge difference!

@yeseniaramirez3115 11 лет назад

I missed were you put in the meringue powder??

@jenericstewart 4 года назад

i don't think it matters. i put all of my ingredients in the kitchenaide at the same time. works perfectly.

@relanaallen5513 4 года назад

I've been using this for years. Works well with fondant and just overall. Great recipe!!!

@EdnaDelacruz 4 года назад

Yes, it's my to-go recipe! Glad you like!

@islandgirl3330 13 лет назад

Hi Edna: I have not done icing for many years. I am glad that I found your site. You are really giving me the incentive to start baking again and following your tutorials. I don't think that the classes that I took ever gave me so much information. Thanks for your video.

@marissa2400 10 лет назад

I found your video and I followed your instructions to the T and this is the first time my buttercream came out so smooth. I am a beginner at cake decorating. Thank you so much for these tutorials!

@EdnaDelacruz 10 лет назад

Glad it helped!

@ericfriz 14 лет назад

I appreciate you sharing your technique and recipe for this buttercream! All other crusting recipes I looked at required too much butter and shortening along with 3 to 4 2-lb bags of sugar to produce what your formula is able to do with just 2 bags. The recipe is very cost effective and worked perfectly well for me after a few adjustments! Thanks again!

@lcd1023 15 лет назад

I love your videos, I always learn something. Your cakes are so incredible. Thank you for these tips. You are SO talented.

@utopiad4 12 лет назад

Edna, you CAN NOT please everyone!!! Don't listen to those who tell you to talk less! SOME MANY OF US LOVE THE WAY YOU EXPLAIN THINGS!!!!! Don't ever, ever, ever change the way you do your videos!!!

@lynngregg742 10 лет назад

Amazingly smooth buttercream! Followed your recipe today and fell in love with it! Thank you!

@EdnaDelacruz 10 лет назад

Glad you like it!

@bibo6c 15 лет назад

hi Edna, my name is Hiba and i´m from Holland. I love making cake and decorating them. just wanted to thank you for you video´s. they are so helpfull thx again

@Thesweetchef 14 лет назад

Edna your Awesome , thanks for making the effort to explain in english , so more people will understand.

@mariateresahernandezstopan8749 6 лет назад

Este tutorial lo mire hace como 7 años y desde entonses hago tu receta,y no te di like porque no sabia nada de estas tegnologia...jajaja. Eres excelente.bendiciones!

@SEROBERT 4 года назад

Great information! Thank you!

@karinethebest82 13 лет назад

wow edna. i was just on your site that cakes are amazing i also make cakes i do it now for about a year and i love it and your videos give me allot of help. but the cakes you make are incredible!!!

@jenoir06 15 лет назад

Thank you for sharing so generously and selflessly your amazing skills for free, I really appreciate it. I've learned so much watching all of your videos. You are an excellent teacher, everything is very well explained and you seem so patient and pleasant. Move to Canada, so you'll be closer!! LOL ! Thanks a bunch, you're the best.

@levi2225 15 лет назад

Hi Edna, greetings from New Zealand. I've followed your "do not overmix" method with surprisingly pleasant results! I just had my new powerful stand mixer and I can't help but marvel how it can mix tons and tons of stuff - so my first buttercream had bubbles on it since I can't help mixing and mixing and mixing it on the mixer. Anyway, did your method and carefully added liquid to desired consistency. Voila, almost bubble-free buttercream.

@tabrezia 14 лет назад

in Australia, solid high ratio shortening is Copha (made from hydrogenated coconut oil) and merengue powder is Pavlova Magic, both available in supermarkets. I was researching everywhere for Australian equivalents! Love your videos Edna! You make it look so easy!

@fairytalecakes 15 лет назад

bien hecho!! nicely done !

@edelgadoca1 12 лет назад

I love your work!!!

@jah1984 15 лет назад

hi edna! thanks for such great videos! your cakes are soo beautiful! :)

@TeresaDupuis 14 лет назад

wow! i love how it looked when you spread it! sooo smooth! I dislike using shortening but that looks incredible! so I will have to use it in my next batch! I cant wait to try it! -i might add milk instead of water simply for the flavor to be a sweet cream flavor, but I dont think i would do that and add the almond, so i am going to try it the almond way just like you did it first! I am so glad I finally found the recipe! yay! :D

@fashionablyme8518 8 лет назад

these would perfect for my sugar cookies thanx for sharing!

@angela112077 14 лет назад

Very helpful, thanks so much, i didnt realize the second coat was medium consistency!

@ladydayana 15 лет назад

Oh my god you should have your own show! you xplain really well! Congratz!

@TheRuckFarm 14 лет назад

I absolutely love your videos. I am an aspiring baker ^.^ and would love to know how much meringue powder you mix in. Thank you for taking the time to put these videos online for all of us! I know I really appreciate it!

@MrsAngel6307 13 лет назад

I love your videos!! great job!

@EdnaDelacruz 14 лет назад

That's awesome!..Thanks for the info! Edna :)

@EdnaDelacruz 15 лет назад

I know the feeling,,Once you try it you never want to go back! Edna :)

@KaReN9466 11 лет назад

Excelente video!!!

@NurturingWithNurse 15 лет назад

I love all your videos and you are so beautiful!!! please keep posting!

@backseateats9513 7 лет назад

Just subscribed !! Love you edna 💟💟 bella

@EdnaDelacruz 15 лет назад

Is not hard a rock, is still smooth, Crust means that it creates a thin layer where you can smooth..And lots of people love the recipe..

@EdnaDelacruz 14 лет назад

There are different types of buttercreams. Usually the ones that uses the eggwhites are Swiss and Italian buttercream. Both of them are non crusting recipes, and the eggwhites are taken to a temperature above 90 degrees to make sure they are safe. Edna :)

@bcqwm5w 6 лет назад

Omg 😮 this was perfect for my cupcakes they taste so delicious 😋 also.. thank you for sharing xoxoxo💋

@EdnaDelacruz 6 лет назад

You welcome!

@avaleonardo1247 10 лет назад

hi edna, thank you for sharing your recipe it helped me alot...=) and i can see that you`ve been answering questions from other followers, ur so nice! =)

@EdnaDelacruz 10 лет назад

I try! Thanks :)

@73cupcake 15 лет назад

Just looked at the cakes on your website and they are gorgeous - you're very talented! :)

@MsCaramelhoney79 15 лет назад

Hi thanks for all the vids. I have try making the icing with the high ratio shorting ( Alpine) and It really makes a difference in your frosting. I even had a complement on how pretty my frosting was in class. It's so creamy, it dose not break down and the colors come out really good. I don't think I could ever go back to crisco.

@MyPato911 13 лет назад

EDNA HOLA!!!! SOY DE MEXICO Y ME ENCANTA TU TRABAJO. ERES LA NUMERO UNO EN EXPLICAR Y DAR A CONOCER TUS RECETAS. EXCELENTE!!! LO TUYO ES ARTE EN VERDAD. YO TAMBIEN HAGO PASTELES Y ESPERO QUE ALGUN DIA HAGA ALGO PARECIDO A LO QUE TU HACES. FELICIDADES!!!!

@EdnaDelacruz 15 лет назад

I am glad you found something that works. Sometimes by trial and error we can find good subsitutes...Have fun with it! Edna :)

@QuestionGirly1 13 лет назад

Hi Edna! Thank you for putting this recipe online! I have beenn looking for a regular buttercream recipe! I was wondering if this was the same as your recipe online because it seemed a little different but I'm not sure! Thx so much for ur time!

@robertoalvarezalva 10 лет назад

Gracias nuevamente por preparar un video tan instructivo. Exito

@EdnaDelacruz 10 лет назад

Gracias!

@EdnaDelacruz 11 лет назад

Thanks so much!

@leem.7565 8 лет назад

Thanks for the tips!

@EdnaDelacruz 8 лет назад

My pleasure!

@Jeacuppycake 13 лет назад

I love your kitchenaid too!!

@DivaMCFan 14 лет назад

Ooooo, thanx a lot Edna!

@Irene65 15 лет назад

I'm just looked in your page the recepie!! thank you I need it very dark chocolate buttercreame and you give me the tip!! thak you!!

@EdnaDelacruz 15 лет назад

this is very personal. Some people like the 6 quart and do bigger batches with them. I only have a 4 quart and I prefer cause the blades grab a bit better the batter, but is smaller. I guess is a matter of getting used too. There are professional ones out there meant for those who want to go into business. Edna :)

@lanrefolami 15 лет назад

Thank you i will try this

@krazykoolcakes 15 лет назад

Hola Edna! Que gusto me dio haber visto este video! Gracias amiga! :) Es una gran ayuda! Luego te mando un e-mail para recordarte de los "dowels" de carton de tu trabajo! Gracias de nuevo por ayudarnos tanto con tus videos! :)

@sreyomac 15 лет назад

Great video!!!! Thanks for sharing! I have wondered why my icing was grainy.....

@EdnaDelacruz 14 лет назад

Gracias! Edna :)

@Tresisme1 14 лет назад

This was a GREAT video. You give sooo much useful information. =D

@jasel27ify 9 лет назад

Your so amazing, God bless you.

@EdnaDelacruz 9 лет назад

Thank you!

@loriepin Год назад

Thank you!!!❤

@YANIS15112009 13 лет назад

thank you dear Edna

@rubiimartin3915 10 лет назад

Hello, I'm enjoying watching your videos and they are very informative....I have a question, I was at Walmart last night and they have a generic shortening for baking and frying....can I use that instead to make my buttercream?

@EdnaDelacruz 12 лет назад

In this video I used all shortening, but you can use half butter half high ratio. You can lower the butter for a heat resistant buttercream and compensate with high ratio but never add the other way around.

@04cinico 14 лет назад

Hola Edna, saludos desde Oklahoma! Gracias por compartir! Cindy

@HaYLOHAYLIE1 11 лет назад

made it and tastes great thanks subscribed!!!! I love my kitchen aid too :D

@cookdeliciouss 12 лет назад

In Puerto Rico we use this recipes as a royal cing not butter cream icing. I usually use this recipes to cover my cakes. I use shortenning ratios combined with high shortening. It's was very usefull to combined it with my recibe to make butter royal icing flavor. Your videos are easy to follow. Congratulations.

@paolaarias7274 10 лет назад

Hola edna. Usas este butteercream para cubrir el cake antes del fondant?... en mi pais hace calor horrible, lo puedo usar o aconsejas usar otro? Gracias

@EdnaDelacruz 12 лет назад

A lot of people enjoy the info.

@peteu2boy 12 лет назад

omg i loove your vids!! :)) oh and this recipe helped me make a maple buttercream icing for my maple bacon cupcakes! :) thank you tons!!

@decoy55 15 лет назад

Thanks a bunch and I LOVE ur cakes there AMAZING!!!!!!!!! =)

@EdnaDelacruz 12 лет назад

Thanks!

@Bakeriella 12 лет назад

Oh and some pop and mom stores do carry high ratio shortening in California. And don't pay attention to rude people. Like you said most of us do want as much info as we can get. Gracias Edna por compartir tu conocimiento

@EdnaDelacruz 14 лет назад

I rarely use the oils, but the ones I used are very strong in flavor. They can be used. I have used them in fondant. Just add as needed.

@EdnaDelacruz 14 лет назад

thanks!. thats you got me! Edna :)

@cutflower36 8 лет назад

oh, OK I get it. thanks. I will try that

@madeitwithlove 13 лет назад

Thanks Edna for your comments on butter v shortening,I've never tried shortening to make cream with, the idea has never occured to me. As I've said before I live in England and we here have never been taught to use vegetable fat for cakes or cream, only for pies and steamed puddings. Maybe I'll have a little experiment, who knows I might prefer it! Be happy everyone, best regards Edna.

@EdnaDelacruz 14 лет назад

I never seen one here or anywhere. But sounds like fun. Edna :)

@EdnaDelacruz 15 лет назад

If you want all white you need to exchange the butter for high ratio and then add the extract. You can combine extracts if you want too. As long as you have the same amount of liquid.. Edna;)

@EdnaDelacruz 12 лет назад

It usually says it. Its not typically sold in supermarkets. Maybe cake stores or restaurant food supplies, You can get it through the internet too.

@EdnaDelacruz 15 лет назад

Sweet!!!!!!! Edna :)

@EdnaDelacruz 15 лет назад

A strong buttercream is best. This is a good one, Sharon Zambito has a good one and there are others. You can use Swiss Meringue buttercream too, but keep in mind that doesnt crust . Edna

@EdnaDelacruz 15 лет назад

Yes it will. The merengue is a stabilizer and makes it crust faster though.. But still it will Edna :)

@evelynmorales4316 10 лет назад

Hola Edna te agradezco mucho por tu tiempo y por enviarme el link. Es que donde yo vivo se me hace imposible comprarlo, pero gracias otra vez.

@EdnaDelacruz 10 лет назад

Suerte!

@EdnaDelacruz 15 лет назад

Yes..that's it..sometimes I use almond extract too. Edna :)

@EdnaDelacruz 15 лет назад

Great! Edna :)

@EdnaDelacruz 15 лет назад

There is no white butter..But some of them do have lighter colors. Yes you can add water to thin it..Add in 1/4 teaspoons so you dont make it too thin.. Edna :)

@Dreelamb 15 лет назад

Wow you're a very Pretty lady. I can't wait to try it this way. Thanks for the advice! ~Andree

@tashyap2 9 лет назад

Hi Edna, thanks for the tutorial, it's so helpful! I was wondering, if I wanted a rustic swirl pattern made on the buttercream with a spatula, do I also use the same consistency of buttercream? Thanks!

@EdnaDelacruz 9 лет назад

Yes!!!

@EdnaDelacruz 13 лет назад

@kavz2011 I dont use whipping cream for my icing. It can be unstable.

@sherierodrigues1569 6 лет назад

Hello Edna, how are you. Thank you very much for taking time to teach us your art. I am soo excited to try you buttercream. Right now. Saturday night 8.45pm. That excited. Not just a pretty (beautiful) face. Love from Sherie

@EdnaDelacruz 6 лет назад

Thank you so much!

@EdnaDelacruz 14 лет назад

Is the same, Is just that for a stronger recipe for hot weather you can use more shortening in the recipe instead of butter. As long as you finish with the same amount of fat is ok to play with the recipe. Just dont put more butter than 1/2 a cup. If you want less you can complement is with butter extract. Edna :)

@msharonj1 13 лет назад

Thank you! :)

@EdnaDelacruz 13 лет назад

@QuestionGirly1 Make sure you use high ratio. I use all ratio in the video. Its a matter of exchanging the butter for high ratio and using butter extract. The recipe is in my website

@EdnaDelacruz 11 лет назад

Yes, it still will work. Its a stabilizer and does help some with the crusting but not in a major way

@EdnaDelacruz 14 лет назад

@angeleyes3250 I added when I am done, just like the paper towel. No waiting. Usually I let it soak the grease. I dont use flimsy ribbons.

@mariajoannou9936 7 лет назад

hi Edna, I since discovered that if a little corn starch was added to the sifted powdered sugar it makes it less sweet. it really does work, for all frostings. And doesn't affect the crusting x

@EdnaDelacruz 7 лет назад

I do know some people add it. Others add a bit of salt. Thanks for sharing!

@mariajoannou9936 7 лет назад

hi Edna, I want to top my cake with chocolate ganache drip, can I use swiss meringue butter cream on the cake, or will it be too soft and smooth underneathe the ganache? thanks

@evelynmorales4316 10 лет назад

Hi! Edna What kind of shortening you used in your buttercream crusting recipe. I know than the better is Sweetex, but I do not have Sweetex rigth now and I need make a cake in three days, so if no bother you may you tell me what shortening is good behind Sweetex. Thanks and sorry for my english.

@jalsaegh 15 лет назад

Thank you for all of your very informative video's! You usually answer most of the questions I have during your video, which is not the case with most other tutorials! I really don't like the taste of shortening...am I limited to doing only novelty one, and two layer cakes because I use all butter (and sometimes a cream cheese blend) buttercream for my cakes?