I plan on making a buttercream transfer next week. I saw a tutorial here on CC, but I wasn't sure about the icing to use. It says to get store bought icing but not Wilton. I'm not sure what that means. The only icing I can find in any of our stores is Wilton decorator icing. Were would I find the right thing, and what kind of container does it come in? The article on CC suggests Vons, but I've never heard of that.
Any tips on making these would be greatly appreciated too. Thanks!
I did my very first FBCT last weekend and just used my regular buttercream for the whole thing, outline and all. I had never heard of Vons either. My turned out just fine.
I have made several fbct's and only used buttercream. I found it easy to work with and they turned out fine.
I have always used my regular buttercream for this.
That's a relief. did you use the recipe with butter or just shortning with butter flavor? I use butter in my recipe, but some people like to do that.
I used all butter buttercream (no shortening) with my fbct. I was amazed, several days later all my cake was gone but the fbct and it still looked good and held its shape.
i used canned buttercream from the grocery store, i think duncan hines is the one who puts it out. i just wasnt going to trust my cake to the weather to do my first transfer. i think it turned out great. its the hannah montana one in my photos. HTH!