Upside Down Icing Method - Buttercream

Decorating By IHeartCupcakes Updated 6 Feb 2013 , 10:18pm by auzzi

IHeartCupcakes Posted 5 Feb 2013 , 2:42am
post #1 of 6

I love using the upside down icing method with ganache, but I'm wondering if anybody has had success with buttercream. If so, what type of buttercream did you use?  

Thank you!

5 replies
ibeeflower Posted 5 Feb 2013 , 3:57am
post #2 of 6

Jessica of Jessicakes did a video where she did the upside down method using Swiss meringue buttercream. Her cake looked really cool.

AngelFood4 Posted 5 Feb 2013 , 4:44pm
post #3 of 6

I use the upside down method with pretty much anything that will firm up in the fridge - ganache, BC, and IMBC/SMBC.

IHeartCupcakes Posted 6 Feb 2013 , 12:21am
post #4 of 6

AThank you for the replies!

Have you tried it with crisco American buttercream? That's what I'm most comfortable with and I love the stability of it. I love it made with half butter, but I would prefer a frosting that crusts since I have to pipe scroll work on it. I'm pretty new to this so any advice is greatly appreciated.

AngelFood4 Posted 6 Feb 2013 , 12:43am
post #5 of 6

The American BC I use has half shortening and half butter - I prefer this too.  It crusts nicely and works well with the upside down method as well.  You want to be sure to chill the cake though for at least a half hour before flipping it back over and peeling the top off.

auzzi Posted 6 Feb 2013 , 10:18pm
post #6 of 6

jessicacakes: with a note from the original inventor Jeff Arnett:

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