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.
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.
AHeres a tip on getting bright white with butter icing http://jessicakesblog.blogspot.com/2014/05/how-to-get-white-buttercream-when-using.html?m=1
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
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!
thanks for the help :)