I took a Wilton class and my instructor says I am extremely "heavy handed' when icing my cakes. I even bought and icing tip to put the icing on the cake..however as I start to spread it..I still see cake..and the edges are especially bad I put more icing on the cake..then the icing starts to droop and it looks horrible! I do not know how to fix this problem.. So i was thinking if I learned how to make whipped icing(like the kind that comes in the can)then I won't have to worry about having "peek a boo' cake showing from behind my buttercreme or even have to worry about it being smooth I'm in the south and most people want buttercreme or some form of icing not fondant. I am trying to get them to be a "more kindler and gentlier" people toward fondant but so far
So please help! Any recipes and suggestions.
I suggest switching from Wilton's criscocream to a real buttercream, such as IMBC or SMBC (do a search, there's a TON of info on here about them). They are much easier to smooth.
Thanks for your reply! I actually found a recipe up here..It is called whipped cream buttercream frosting. So I will try it and see if it works out. The IMBC and the SMBC look yummy as well