Icing With Buttercream

Decorating By tomsmom245 Updated 25 Jul 2008 , 2:50pm by tomsmom245

tomsmom245 Posted 24 Jul 2008 , 7:51pm
post #1 of 5

My friend and I are in a debate about icing cakes with buttercream. I ice my cakes room temp but she swears by icing them frozen or partially thawed. She says it is a smoother cake.

What is your opinion and how do you do it?

4 replies
pottedmeatchunks Posted 24 Jul 2008 , 9:58pm
post #2 of 5

I used to frost frozen but don't anymore. It keeps the buttercream from crusting properly... You basically have to wait for the cake to thaw before you can smooth it anyways.

Kiddiekakes Posted 24 Jul 2008 , 10:12pm
post #3 of 5

I see no difference...Mine will ice the same thawed or frozen.

indydebi Posted 24 Jul 2008 , 11:20pm
post #4 of 5
tomsmom245 Posted 25 Jul 2008 , 2:50pm
post #5 of 5

Thanks Debi. I wasn't getting any responses so I cross posted. icon_redface.gif

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