IDK what I did wrong but I used my wilton recipe to make my buttercream and then tried to do a FBCT but my transfer did not freeze. What did i do wrong?
How long did you have it in the freezer?
Buttercream doesn't get rock hard in the freezer, just more solid than it is at room temp.
I left it over night and when it was time to transfer it did not transfer evenly it was all runny, is it cuz I used more butter than shortening
I left it over night and when it was time to transfer it did not transfer evenly it was all runny, is it cuz I used more butter than shortening
I've used all butter buttercream in a transfer before, and that didn't happen, so I don't think that's the problem. Was the buttercream thin to begin with?
If you make your buttercream for transfers using just shortening it will work just fine. Make sure your icing is piping consistency and not runny when doing your transfer. Usually a transfer will be frozen in about 45 minutes or so. I've been doing buttercream transfers this way for about 15 years or so and they will freeze rock hard. Make sure you have your cake iced and ready as soon as you pull the transfer out of the freezer. Hope this helps.
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