Smoothing Non Crusting!!!

Decorating By princessmargie Updated 22 Oct 2008 , 3:10am by princessmargie

princessmargie Posted 18 Oct 2008 , 1:52am
post #1 of 5

Hey Everyone!
I just tried the butter cream icing recipe using high ratio shortening instead of regular shortening. I absolutely love the taste and texture WAY better but because it doesn't crust, I can't seem to get it nice and smooth. I need to use this recipe for a baptism cake. The only thing I can think of is to use a large spatula to try and smooth it. If anyone has any ideas, I would really appreciate it. Thanks in advance. BTW, I LOVE LOVE LOVE this site! Awesome! Thanks again icon_smile.gif

4 replies
JanH Posted 18 Oct 2008 , 2:24am
post #2 of 5

Hi and Welcome to CC, princessmargie. icon_smile.gif

Decoding CC acronyms:

Everything you need to know to make your 1st tiered/stacked/layer cake:
(Has cake and crusting frosting recipes, some which use high ratio shortening - and so much more.)

Everything you ever wanted to know about the meringue b/c's and other frostings:

Making SMBC:
(Has tips for smoothing.)


princessmargie Posted 18 Oct 2008 , 10:39pm
post #3 of 5

Thanks so much icon_smile.gif I'm gonna look into them right now!

leah_s Posted 18 Oct 2008 , 10:42pm
post #4 of 5

I always use a non-crusting bc. All I ever use to smooth it is a warm, damp bench scraper. If you have a crock pot, fill it with boiling water and set it to high. Use that to dip your bench scraper or spatula. Shake off the exess water before using it on your cake.

princessmargie Posted 22 Oct 2008 , 3:10am
post #5 of 5

Thank you so much for that tip icon_smile.gif Sounds great! I will certainly be trying that one! Thanks again!

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