Can someone tell me how I get the sheen I see on some of the buttercreams? Outside of making a big batch of Sugarshack's icing (I don't need that much), is there something I can add to a recipe to make the buttercream smooth. I find lately that when I try to ice my cupcakes, the icing is cracked and not so easy to pipe. I have been using Inydebi's recipe.
Anyone have any helpful hints?
What are you using for your smaller batches?
I use a recipe that uses powdered sugar, meringue powder, shortening, butter (can use all shortening if you like), water and corn syrup.
Is there anything here you are not using? Mine is always shiney.
You may also need to check if you are using transfat free shortening - alot of people have problems with that. I use the grocery store brand as it still has transfats.
Patticakesnc - I have been using Indydebi's recipe that calls for Crisco, milk, powdered Dream Whip, vanilla and powdered sugar. Can you share your recipe? Does is hold up in hot weather?
Thank you--I will give it a try.