Fbct

Decorating By NurseCyndi Updated 13 Sep 2011 , 3:27pm by cakelady2266

NurseCyndi Posted 13 Sep 2011 , 4:20am
post #1 of 5

IDK what I did wrong but I used my wilton recipe to make my buttercream and then tried to do a FBCT but my transfer did not freeze. What did i do wrong?

4 replies
TexasSugar Posted 13 Sep 2011 , 2:32pm
post #2 of 5

How long did you have it in the freezer?

Buttercream doesn't get rock hard in the freezer, just more solid than it is at room temp.

NurseCyndi Posted 13 Sep 2011 , 3:06pm
post #3 of 5

I left it over night and when it was time to transfer it did not transfer evenly it was all runny, is it cuz I used more butter than shortening

mandyloo Posted 13 Sep 2011 , 3:22pm
post #4 of 5
Quote:
Originally Posted by NurseCyndi

I left it over night and when it was time to transfer it did not transfer evenly it was all runny, is it cuz I used more butter than shortening




I've used all butter buttercream in a transfer before, and that didn't happen, so I don't think that's the problem. Was the buttercream thin to begin with?

cakelady2266 Posted 13 Sep 2011 , 3:27pm
post #5 of 5

If you make your buttercream for transfers using just shortening it will work just fine. Make sure your icing is piping consistency and not runny when doing your transfer. Usually a transfer will be frozen in about 45 minutes or so. I've been doing buttercream transfers this way for about 15 years or so and they will freeze rock hard. Make sure you have your cake iced and ready as soon as you pull the transfer out of the freezer. Hope this helps.

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