HELP! Does anyone know if Rose Beranbaum's white chocolate cream cheese buttercream crusts?

I heard your panic, but can't help. I used it only as a top layer for sheet-size carrot cakes and

then marked it off for the caterers and piped a daisy on each piece.

Five half-sheet cakes sat in Mom's refrigerator for two days. No degradation.

I check Rosie's website and one poster mentioned that it didn't crust up but she actually DIDN'T want the icing to crust, so she was happy. She did have an issue that it was too light to mask red velvet cake.

Another poster said to add additional powdered sugar to get the icing to crust.

I've linked her site if you want to search there.

http://www.realbakingwithrose.com/2017/10/my_new_breville_oven_an_exciti.html#.Weuv2RNSx2A

 
Don't know the answer to that, but perhaps you could message her through her Facebook page? I

know she's active on FB and understand she's good about replying fairly quickly.

 
To my recollection, it does not crust BUT. . .

I last used the recipe 20 some-odd years ago. . . It is very good; I just don't fancy bake all that much anymore. . .

 
Thanks everyone - no, it doesn't crust, so we've switched to another recipe

We are making little frosted lemon cookies that will need to be stacked and transported so need a frosting that sets

 
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