I thought I would try a new icing recipe the ingredients are:
10 egg whites
15 ounces of sugar
2.5 pounds of butter
I made it last night...it is very creamy and, of course, buttery..just wondering if anyone has any idea how this would hold up under fondant. I usually use the crusting buttercream recipe I found on here.
Sounds like an SMBC to me, it's what I use, just not sure of the measurements and your method used, but the ingredients are standard SMBC. Under fondant is wonderful. I chill my cakes very firmly before putting the fondant on.
Actually, it's the same as IMBC as well.
Thanks Jamie...my icing has never been that silky smooth before! Just wanted to make sure the fondant wasn't going to slide right off!
That BC recipe is the ONLY one I use! It's amazing and works very well under fondant. Just chill the cake well first.