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

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

 dberck  Cake Central Cake Decorator Profile
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__  Cake Central Cake Decorator Profile
__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.

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

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

 dberck  Cake Central Cake Decorator Profile
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  Cake Central Cake Decorator Profile
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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