This is a great recipe! Really silky and smooth. Wonderful flavor too. I omitted the orange and did everything else as is.
can you use maragine?
Does anyone know if this frosting can be covered in fondant without slipping off?
how much cake will this cover? It sounds like a really small amount.
I used your recipe as far as amounts of ingredients goes. Except I added 1 T of glucose to the sugar syrup before it began to boil and I switched my whip for my paddle when I started adding the butter. The only other thing I did differently was use my signature flavoring combo and Voila ! Excellent silky smooth and light buttercream. Thanks for sharing!!
I haven't checked the comments here in ages, sorry. Yes, it can be used under fondant, just chill the cake first until the icing is cold, spritz lightly with a mist of water before covering with fondant.
No, margarine will not work in this recipe.
The amount of icing this recipe makes is enough to cover the outside of a 10" round, plus the dam between layers. Filling would be extra. For a 12" cake I double the recipe and it works well.
For some reason people read those few drops of orange extract and want to omit it because they think the icing will taste like orange or citrus flavor. It really doesn't at all, combined with the vanilla it just gives it a nice fresh flavor and cuts the sweetness a bit. Rather like adding lemon or orange zest to a chicken recipe, you don't taste the citrus, just the combination of flavors. Same with the extract. Try it sometime for yourself.
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