My sister-in-law wants buttercream with fondant embellishments. I feel like I should do a crusting buttercream to achieve that perfect sharp edge look on the cake, but I personally don't like the little bit of crunch to the crusting buttercream, I like to bite into a creamy texture. I also feel like the crusting buttercreams I've made before have a strong crisco flavor and don't taste the best. Ideas on what I could do differentely to get the right texture, flavor, and still have sharp looking edges? Thank You!
It's best to use a high ratio shortening for butter cream, better flavor and texture.
ATry Swiss Meringue...that's what I use, allows for sharp if you want it.
Thank you all-I appreciate it! Great cakes Brenda549, that helps!!