SRumzis Posted 7 Jun 2012 , 5:02am
post #1 of

Hi all, I'm wanting to get sharper fondant corners without ganache, and I currently use sugarshacks BC using all high ratio. I was wondering if using 1/2 butter 1/2 hi ratio would get me a firmer set when chilled so I could get a sharper result when laying fondant. If anyone has a smooth buttercream that sets firmer let me know, I'm open to changing buttercreams for sharp corners!

2 replies
SRumzis Posted 7 Jun 2012 , 8:53pm
post #2 of

Bump?

sillywabbitz Posted 7 Jun 2012 , 9:42pm
post #3 of

Are you chilling SugarShacks recipe? Are you using too much liquid? I can't get Sweetex where I live and the hi-ratio I use with her recipe does not take 1/2 the liquid that the original recipe calls for.

I can't respond specifically to the butter vs shortening but most people use shortening because it's firmer at room temp than butter.

Quote by @%username% on %date%

%body%