Buttercream "drying out" refers to the process where it develops a slight crust on its surface when exposed to air. It's not typically a process you actively perform to remove moisture, but rather a natural characteristic of certain buttercream types.
Understanding Buttercream Consistency
The consistency of buttercream is crucial for decorating. It needs to be smooth, spreadable, and hold its shape. Sometimes, humidity, temperature, or ingredient ratios can affect this.
Dealing with Runny Buttercream
If your buttercream seems too soft or runny, the reference suggests two methods to help achieve a firmer consistency:
- Add More Sugar: Try adding in all of the sugar called for in the recipe. Sugar absorbs moisture and adds structure, helping to firm up the buttercream.
- Chill the Mixture: Chilling the mixing bowl (and its contents) in the fridge for a bit can help if the butter is too soft. Butter firms up when cold, which in turn firms the entire mixture.
Using these techniques helps correct a runny consistency, moving it towards a state where it might naturally crust better over time.
How Buttercream "Dries Out" (Crusts)
Certain types of buttercream, particularly those made primarily with butter and powdered sugar (like American buttercream), have a natural tendency to form a dry outer layer, or crust, when left exposed to air.
This type of buttercream will begin to dry out and develop a crust over time. This crust forms as the air dries the surface layer of sugar.
Factors Influencing Crusting
- Type of Buttercream: American buttercream crusts readily. Meringue-based buttercreams (Swiss, Italian, French) are less likely to crust significantly due to their different composition.
- Exposure to Air: The more surface area exposed to air, the faster a crust will form.
- Humidity: Lower humidity environments promote faster crusting.
- Amount of Powdered Sugar: Buttercreams with a higher ratio of powdered sugar tend to crust more.
While you don't actively "dry" buttercream, managing its initial consistency (like firming up a runny batch by adding sugar or chilling) can influence how it behaves and crusts over time when used on cakes or decorations.
In summary: Buttercream dries out by forming a crust naturally when exposed to air, especially types high in powdered sugar. If your buttercream is too soft, you can adjust its consistency by adding sugar or chilling, which helps it achieve a state suitable for natural crusting.
