I'm looking for a great tasting buttercream to frost my cakes with! Normally I do fondant cakes, so I just use buttercream as a "glue". But I got an order for a buttercream one today. Do I NEED to use a crusting buttercream? Whenever we buy cakes from out local bakery, its not a crusting buttercream. I'm also looking for a buttercream that is SUPER EASY TO SPREAD. Sometimes when I make a buttercream, it winds up turning the consistency of butter (and not so fluffy), making it very hard to spread. Any suggestions? What do you guys use for strictly buttercream cakes? Thanks so much!!!
I love, love, love this one:
In the interests of impartiality you might want to read this thread for diverse opinions on the above:
........Have you ever cut that in half for a small cake?.....
No I haven't. I make the whole batch, then any leftover is stored in the frig or fzr.