Which type of buttercream do you preffer, premade or homemade? I make my own but looking into trying TBK Buttercream icing.
My own, hands down! I love using an IMBC but when I'm in a hurry I'll use an ABC and I ALWAYS use real butter, no shortening. I hate shortening bc's, my tongue always has a grease slick on it after eating it, so gross. I'm ridiculously picky these days!
Homemade, homemade, homemade! I love Swiss meringue butter cream.
I have never tired, not even heard of TBK Buttercream icing.
Always made homemade.....well, onced tried a bucket of Brill - because people asked to buy icing sometimes so I kept some on hand. At times if it looked like I was running short on my homemade, I'd mix some of the Brill into mine until I used up that bucket. Never bought any more.
I used But-R-Cream at the bakery. Gross.
I don't mean to sound stupid, but what is SPS and TBK and how much butter do you substitute for shortning? Does it color the frosting? I like white white. Thanks
If you like white white then you should be making the Wilton meringue buttercream which really turns out dead white.
It is very easy to work with, it slowly crusts, it pipes borders extremely well. Use any brand of meringue powder NOT dried egg white.
I don't mean to sound stupid, but what is SPS....
Single Plate Separators. Read the signature line on the post before yours by leah_s.