Buttercream Transfer

Decorating By Charmed Updated 3 Oct 2004 , 1:00am by Charmed

Charmed Posted 2 Oct 2004 , 4:06am
post #1 of 7

when doing a buttercream transfer, what consistancy buttercream should be used?

6 replies
Ladycake Posted 2 Oct 2004 , 10:31am
post #2 of 7


southerncake Posted 2 Oct 2004 , 12:45pm
post #3 of 7

I had been wondering that same thing. Thanks for asking and thanks Ladycake for your reply.

I hope to try this technique tomorrow!


GHOST_USER_NAME Posted 2 Oct 2004 , 1:41pm
post #4 of 7

Your BC for the lining should be medium-to-stiff. As stiff as you can have it and it still come out of the small tip.

southerncake Posted 2 Oct 2004 , 2:41pm
post #5 of 7

I know in the instructions it says that store brand fudge works well for the outlining -- do you thicken it with powdered sugar or leave as is?


GHOST_USER_NAME Posted 2 Oct 2004 , 11:01pm
post #6 of 7

Leave as is. Just make sure you do not use Betty Crocker or Pillsbury Fudge icing. They are both way too soft for this. It will smudge as you lay down your other colors and you won't know it until it is too late. Been there, done that, bought he T-shirt!

I've heard Wal-Mart brand fusge icing is very good for this purpose.

Charmed Posted 3 Oct 2004 , 1:00am
post #7 of 7

thanks Ladycake! thumbs_up.gif

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