Soft Or Noncrusting Bc Recipe Anyone?

Baking By AKA_cupcakeshoppe Updated 27 Mar 2008 , 12:19pm by alanahodgson

AKA_cupcakeshoppe Posted 26 Mar 2008 , 11:49am
post #1 of 7

i was wondering if anyone could share a noncrusting BC recipe? am just intrigued and wanna try it.

thanks!

6 replies
AKA_cupcakeshoppe Posted 26 Mar 2008 , 3:19pm
post #3 of 7

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.

craftyone65 Posted 26 Mar 2008 , 3:39pm
post #4 of 7

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.

alanahodgson Posted 26 Mar 2008 , 11:10pm
post #5 of 7

Here's a couple more recipes.

http://forum.cakecentral.com/cake-decorating-ftopict-19577-toba.html+french+vanilla

http://forum.cakecentral.com/cake-decorating-ftopict-496543-wbh.html+buttercream

I use Toba Garrett's as my go-to buttercream under fondant because it's not too sweet.

AKA_cupcakeshoppe Posted 27 Mar 2008 , 9:48am
post #6 of 7

thanks everyone!

anyone has ANY idea what german buttercream is? do you use it? how long does it keep?

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