Hi guys!...I used the cc recipe for the Crusting Buttercream II (faux fondant)
1 1/2 c crisco
1/2 c cake flour
2 lbs. powdered sugar
1/4 c hot water
2 tsp. clear vanilla
So what I found is that it crusts VERY quickly. I think that's a good thing for most cases except yesterday I was frosting a very crumbly cake and it was torture. The icing kept pulling off the crumbs and it wouldn't stick to the darn cake. But I kept at it and perservered! I defeated that unruly cake and showed it who was boss! I also love the taste of the buttercream....not at all as sweet as regular BC......I reccommend it!
Also...no fear of leaving it out....there are 0 dairy products in it.
Is it the same consistancy as regular buttercream?
What method did you use to smooth it on the cake?
Thanks for posting your results.
Cindy
It is the same as buttercream...as Lisa stated, it was too dry and I probably should have added a touch more water to make it smoother. My icing tip was occupied so I had to apply it with a spatula....that probably also contributed to my crumbly cake. (I guess I should have a 2nd icing tip around) They a truly indespensible!
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