Swiss, Italian Or American Buttercream?

Decorating By cakeforfun Updated 22 Jan 2010 , 3:25am by icer101

cakeforfun Posted 21 Jan 2010 , 4:28am
post #1 of 12

Hi everyone,

I want to make an elmo cake for my son's 2nd birthday, and I want to cover it in buttercream with the grass tip to make it look "fuzzy". The only problem is that I am not a big fan of american buttercream frosting, but that is the only one that I have ever used to make decorations of this type because it holds its shape and is crusting.

I have also made italian and swiss buttercream frosting and I love the taste, but have never used it for any type of decorations because I don't really know how it will act.

Does anyone have any experience decorating with these types of frosting, or any ideas for any other type of frosting that would work well?

11 replies
JanH Posted 21 Jan 2010 , 4:53am
post #2 of 12

..moving to Cake Ideas. icon_smile.gif

prterrell Posted 21 Jan 2010 , 5:07am
post #3 of 12

I use IMBC exclusively. It works beautifully for decorating.

LaBellaFlor Posted 21 Jan 2010 , 5:12am
post #4 of 12

Let the meringue buttecream that you use stiffen up in the fridge a little to get the piped effect you want without it being too soft. It'll soften as it sits, but it'll keep it's shape.

ladyonzlake Posted 21 Jan 2010 , 5:22am
post #5 of 12

IMBC for me too. Decorates wonderfully.

MalibuBakinBarbie Posted 21 Jan 2010 , 7:22pm
post #6 of 12

Here's another vote for IMBC! thumbs_up.gif

_Jamie_ Posted 21 Jan 2010 , 7:50pm
post #7 of 12

SMBC! I am going to try some IMBC this weekend. Venture out of my comfort zone!

prterrell Posted 21 Jan 2010 , 7:51pm
post #8 of 12

you can do it Jamie! Just make sure you have a good candy thermometer!

_Jamie_ Posted 21 Jan 2010 , 7:55pm
post #9 of 12
Originally Posted by prterrell

you can do it Jamie! Just make sure you have a good candy thermometer!

As a matter of fact, getting a good one this weekend! The one I have is CRAP! icon_lol.gif

cakeforfun Posted 21 Jan 2010 , 11:01pm
post #10 of 12

Thanks so much! I'm really glad to hear that because I think the taste is so much better! icon_biggrin.gif

LuvLyrics Posted 22 Jan 2010 , 3:10am
post #11 of 12

IMBC for me...sometimes if you add sifted confectioner sugar it will make the cream stiffer for decorating, I know it will make it sweeter, so I only use a small amount for the piping...

icer101 Posted 22 Jan 2010 , 3:25am
post #12 of 12

i make and love the wbh recipe of imbc.. so delicious. dede wilson's is great too..

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