Made This Icing - Duff Goldman - ? About It Under Fondant

Decorating By dberck Updated 29 Jul 2009 , 1:39pm by candy177

dberck Posted 28 Jul 2009 , 6:39pm
post #1 of 5

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.

Thanks

4 replies
__Jamie__ Posted 28 Jul 2009 , 6:59pm
post #2 of 5

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.

__Jamie__ Posted 28 Jul 2009 , 7:02pm
post #3 of 5

Actually, it's the same as IMBC as well.

dberck Posted 28 Jul 2009 , 7:10pm
post #4 of 5

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!

candy177 Posted 29 Jul 2009 , 1:39pm
post #5 of 5

That BC recipe is the ONLY one I use! icon_smile.gif It's amazing and works very well under fondant. Just chill the cake well first.

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