What would be the best frosting for using on a frozen buttercream transfer? I really have no idea, but would like to try this technique for a decoration.
I always use Richard Snyder's flower buttercream recipe for transfers
1 pound white shortening, 2 pounds powdered sugar. Mix with white Karo syrup to the desired consistency. Keeps a good month in the fridge. Works best if the shortening contains trans fat--this recipe is ONLY for piping separate items NOT for covering or borders.
This will crust/air dry if the items are laid onto paper towels.
Most any crusting b'cream recipe will work just fine.