I saw a post about this buttercream transfer online last night. I went ahead and did it with regular icing, as the post I read said she used regular icing. However, I read online that it is common to use buttercream icing. I had no idea as this was my first time ever hearing of this.
I put it in the freezer last night for about 1.5 hours. I then transferred it to the refrigerator because I wasn't sure about it being in the freezer all night. I will be taking it out of the refrigerator tonight, hoping it has hardened enough.
Please let me know any experiences with REGULAR icing.
The first time I ever did one of these, I didn't know what buttercream was and I had no clue what the transfer was called. I just wanted to get Scooby Doo on my son's birthday cake and copied it from the front of his favorite coloring book. It worked just fine, but it needs to stay in the freezer until you're ready to put it on the cake - - that stuff thaws fast!
What do you mean when you say, "regular icing"?
I know of a bunch of different icings, but I've never heard of "regular icing."
I am guessing shortening based icing, as opposed to a butter based shortening????