i was wondering if anyone could share a noncrusting BC recipe? am just intrigued and wanna try it.
None of the meringue b/c's will crust:
Non-crusting American b/c':
JanH i have a question about that second recipe, do i really need the meringue powder? what can i substitute with it?
thanks! am not a fan of the meringue BC but i'll definitely try the second one you suggested.
I tried the first one (Shirley's) but it didn't come out for me. There were little pieces of sugar in the butter. It had a wonderful flavor but I couldn't use it so I'm afraid to make it again...especially since it takes 3 sticks of butter.
Here's a couple more recipes.
I use Toba Garrett's as my go-to buttercream under fondant because it's not too sweet.
anyone has ANY idea what german buttercream is? do you use it? how long does it keep?