It seems like no matter which icing recipe I use, my buttercream ends up tasting like shortening and icing sugar (gross, in my opinion). Maybe it's the brands I'm using, I don't know. I'm making some cupcakes this weekend for a church event and I'm sorely tempted to try my hand at decorating them using Betty Crocker icing. Is this even possible? The stuff's incredibly stiff straight out of the can, so I know I'd have to alter its consistency somewhat, but it tastes so good! I plan to attempt buttercream hydrangeas ala SeriousCakes.
post #1 of 24
6/7/10 at 7:02am