What is everyone's favorite buttercream recipe for using under a fondant-covered cake? There will be 3 different kinds of cake with different fillings, if that makes a difference.
Which ever recipe you would use to ice a cake completely in b'cream
SugarShack's is a great one.
I use Sugarshack's BC icing on my cakes under my fondant. It seems to be the easiest to work with and crusts just right.
OK, so here's a stupid question: for the buttercream you're using to create a "dam" for the filling, that should be a stiffer consistency than for the crumb coating, right?
Yes it should be - just add some ps &/or cornstarch to thicken up about 1 cup.
Thank you so much! I'm sure I'll have a million more questions as the time draws nearer. I'm baking my son's wedding cake in April and just lining up my recipes now that I've gotten the preferences from the bride. Should be an adventure!