Imbc, Smbc, And All Other Bc's........
Decorating By golfgirl1227 Updated 9 Feb 2006 , 4:31am by golfgirl1227
golfgirl1227
Posted 9 Feb 2006 , 2:49am
post #1 of 3
Basically, I have been using the butter/crisco buttercream recipe.
I would like to try the others (mainly the Swiss one) but would like to know more about them. Do they crust? What is the consistency like? How do you smooth them if they don't crust? Do you use them under fondant?
I would appreciate a "crash course" in the world of buttercream...outside of the wilton one, I suppose!
TIA,
Suz
2
replies
JamesSweetie
Posted 9 Feb 2006 , 2:58am
post #2 of 3
Here is a huge thread all about everything you could want to know about buttercream: http://www.cakecentral.com/cake-decorating-ftopict-1353-buttercream.html
golfgirl1227
Posted 9 Feb 2006 , 4:31am
post #3 of 3
Thanks so much!
What can I say, I'm lazy and don't like to search!
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