Using 2 Different Icings

Decorating By funtodecorate2 Updated 1 Jul 2014 , 8:25pm by funtodecorate2

funtodecorate2 Posted 1 Jul 2014 , 1:53pm
post #1 of 5

Good morning.

For several yrs I've been using the 50/50 butter shortening icing recipe. I've started using the all butter recipes for alot of my cakes because I love doing the upside down method and using the all butter is great for that. I have a wedding cake this weekend and don't necessarily need the sharp edges because of her design but seems when i use a crusting buttercream my 50/50 I get too much on the rounded edges and have problems getting my lines straight.


  Can you do an all butter buttercream basecoat and top it with a crusting 50/50 buttercream?

The other factor is I want it whiter . I've tried adding a tiny bit of violet but I don't like how it turns out.


hope this isn't one of those dumb questions.


Has anyone used the upside down method  with a 50/50 buttercream? I've read you need to treat it a little different and it requires the freezer instead of frig for the setting up process.



4 replies
funtodecorate2 Posted 1 Jul 2014 , 2:03pm
post #2 of 5

Let me clarify a little bit more.  

I want a whiter icing but like the way a all butter buttercream hardens nicely. I was looking for a solid crumb coat.


morganchampagne Posted 1 Jul 2014 , 3:04pm
post #3 of 5

AHeres a tip on getting bright white with butter icing

Personal experience has been to cream the butter for about 15 minutes that brightens it up considerable. I use a meringue buttercream now, but when I was using the above kind that's how I started

cupadeecakes Posted 1 Jul 2014 , 3:34pm
post #4 of 5

I add the tiniest drop of violet to my all-butter BC, and for the finish coat I add in some Americolor Bright white to the icing.  It really helps a lot!

funtodecorate2 Posted 1 Jul 2014 , 8:25pm
post #5 of 5

thanks for the help :)

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