Hello, I will be making a few cakes soon, wedding and bridal showers.
I like to ice the cakes with buttercream icing and let id set before I cover with fondant, but I really don't like the buttercream taste with the shortening, does anyome have a recipe for BC that will crust and hold fine?
I tought about using Pastry Pride icing, but I don't know how it will hold up under the fondant?
Can someone give me some advice?
I only ever use an all butter buttercream - can't stand shortening either! Just replace the amount of shortening in a normal crusting buttercream recipe with butter (I recommend using salted butter, it cuts the sweetness and makes it taste even richer!). Hope that helps and good luck!
Thank you, I'll tri it. I like the idea of the salted butter, sometimes BC is 2 sweet!