Your Favorite Buttercream Recipe
Baking By veronica970206 Updated 5 Aug 2009 , 4:27pm by CakeandDazzle
I Love SMBC, but I also use a lot of Fondant. Does anyone use SMBC under fondant, and if so, how do you get it to stay firm under the fondant? Do you have to always keep it in the fridge to maintain that firmness under the fondant?
Your cakes are lovely Fromscratch...do you use SMBC under your fondant since you say you wouldn't switch to anything else? Maybe you can answer my question/concern.
Where the American buttercreams are concerned, I go between Sugarshack and Indydeby's. I have also found out that combining the two types makes a really smooth frosting too!
Thanks everyone!
I got Sweetex from thebakerskitchen.net. It's listed as Sweetex Shortening. After searching online for a bit it seemed to be the most reasonably priced. If anyone else has a source let me know. I'm finishing my first cake today and used SS buttercream. It's EXTREMELY humid today and hot and it seems to be holding up really well.
I Love SMBC, but I also use a lot of Fondant. Does anyone use SMBC under fondant, and if so, how do you get it to stay firm under the fondant? Do you have to always keep it in the fridge to maintain that firmness under the fondant?
Your cakes are lovely Fromscratch...do you use SMBC under your fondant since you say you wouldn't switch to anything else? Maybe you can answer my question/concern.
Where the American buttercreams are concerned, I go between Sugarshack and Indydeby's. I have also found out that combining the two types makes a really smooth frosting too!
Thanks everyone!
i use smbc under fondant on all my cakes. i put it in the fridge to harden it before i cover it with fondant... then it doesnt have to stay in the fridge but i kepp most of mine in there! hth
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