Does anyone have the recipe for buttercream icing to use when doing a frozen transfer ?
I've used all butter, half butter, and all shortening powdered sugar based buttercream for my fbcts and not had any trouble with any of them, so I would just use your favorite recipe.
I've done them using by regular buttercream recipe which has 2 sticks of butter, about 2lbs of powdered sugar, 2 tsp vanilla, and 1/4 cup milk (these are estimates, I just throw the stuff in until it tastes right and has the right consistency.) I've never had a problem with them sticking or anything.
I use indys recipe, while it does crust good and firm, I love it for transfers....
I just buy the premade one from my local cake supply store. Since I frost all my cakes with Pastry Pride, I don't really use alot of buttercream, at least not enough to make my own. The premade stuff works great for FBCT!
I think this might be what you're looking for: