Measured by weight
Sort of white
Sturdy enough for 3D furby fur
Made without Crisco that I can't get
Don't want to beg but PLEASE before I buy a crappy cake from supermarket and be done with it!
Here's a highly reviewed recipe for an easy basic buttercream: http://www.foodnetwork.com/recipes/gale-gand/quick-vanilla-buttercream-frosting-recipe/index.html
Now I haven't tried this recipe myself as I usually either use ganache or swiss meringue buttercream (which is a bit more difficult/time consuming/expensive to make) but looking at the reviews it seems that the recipe is pretty good. It doesn't call for Crisco either so you shouldn't have a problem getting all the ingredients here in Australia.
As I said in your other thread you can eliminate the yellow from the butter in the buttercream by adding the tiniest bit of violet or blue food coloring. Remember, start off with a tiny amount (use a toothpick to add it) of the food coloring because you shouldn't need much to offset the yellow.
Get the grass piping tip (Wilton tip# 233) to do the fur.
Hope that helps. Again.
No worries, glad to help.
I do understand DeliciousDesserts frustration though. It happens far too often that newbies come on CC posting for help, then don't seem to appreciate any of the advice they're given, repost several threads trying to get new advice, get angry that all of the advice isn't what they want to hear, ignore said advice, then come back on CC upset because their cake failed etc.
Not that this is necessarily the case with you, but I've noticed a lot of the regulars (I'm a regular lurker, does that count? hehe) on this forum tend to be a bit short of patience on CC simply for this reason - I'm not exaggerating when I say this happens every. single. day.
Actually, you've posted on this forum far more than I have so you've probably seen it happening yourself. Anyway good luck with your daughters birthday cake, post some pictures when you're done
I would honestly recommend not making a Copha buttercream unless you have the time/money/inclination to do a test run first. Some people have success using it in their buttercream but most people who have tried it end up with a greasy mess that leaves a horrible mouth-feel. This isn't the case for all obviously since the previous poster seems to have success, hence why I would recommend doing a trial first if you choose to go this route.
The advantage in using a shortening based buttercream like Lena87s recipe is that it holds up better in higher temps/humidity than a butter based buttercream, but seeing as how it's winter here at the moment that's not really necessary.
Just my 2c.
1/2 block (125g) Copha (melted until liquid but still opaque) (I do this in the microwave in 20 second increments, smushing with a fork each time until its just to the point of creamy with no lumps)
1/2 cup (125g) butter or margarine, softened
1-2 tsp vanilla extract
1kg icing mixture (also known as confectioner's sugar)
2-4 tablespoons milk
In large bowl, mix together the copha and butter with electric mixer.
Gradually add the icing mixture, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
When all icing mixture has been mixed in, icing will appear dry (if you have added the whole 1kg of icing mixture and it's not yet looking dry, keep adding extra until you get it 'dry' looking. Weather changes can affect quantities sometimes).
Add milk and beat at medium speed until light and fluffy (again the quantity of milk needed can vary with weather, so add a little at a time. Sometimes you may need a little more than 2 tbsp to get the right consistency)
It's really important that you get it looking really dry first before you add the milk, then add enough milk to make it soft enough to spread but firm enough to hold it's shape (you don't want to end up with sloppy buttercream)
Cover with cling film until you're ready to use it. Keeps in the fridge for a couple weeks too, will just need to rewhip to soften before use.
This icing isn't pure white so if white is needed either add whitening colour or violet colour. You can also substitute the butter for 1/2 cup (125g) additional Copha but this does change the taste slightly.
To give you an idea of how much this recipes makes, it will frost a 10" cake.
If you have any questions, please feel free to contact me.