This weekend I made the WASC cupcakes with Duff's BC (I added 1 tsp clear vanilla). These were mainly for my DS's snack day at school but I did have extra's. I sent some with my DD to his work and took some in to mine and I have gotten so many comments on these. I have always used the Wilton BC and I tell ya Duff's is so much better. My DS's comments was "momma good icing" he's 5.

Just wanted to let those of you that haven't tried it know the amazing response I got.

How nice to recieve compliments on icing. Thank you for sharing. I'll have to give it a try.

Yeah, me too!

Could you post or pm me the recipe? I just did a search but couldn't find anything..I even tried googling

I would love the recipe too. Maybe you could post it for us newbies? Thanks!

There was a thread on here earlier about Duff's buttercream, and here is the link to the recipe:
http://www.cakecentral.com/cake_recipe-2265-Duff-goldman-butter-cream.html
Hope this is what she was talking about, if not my apologies!

Is that granulated sugar, or powdered sugar ? And it is safe to use raw eggs ?

Here is a thread that should explain all of your questions and explains what eggs and sugar to use. Hope this helps!

http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=234631&postdays=0&postorder=asc&&start=0

yes, that's the icing I was talking about. Thanks ribbitfroggie for you input. (I'm actually at work right now but I'm NOT addicted, I SWEAR).

Does it crust?

I wonder if that would be good to use under Fondant?

Thanks, Ribbit ! Can your little one GET any cuter?!!

That's just best... and it's completely honest coming from a child that's for sure

I haven't tried smoothing it yet since it was for cupcakes. It doesn't crust but it does harden some when placed in the frig because of all the butter. I just piped it on. Duff does use this under all his fondant, from what I hear.

http://www.cakecentral.com/cake_recipe-2265-0-Duff-goldman-butter-cream.html

Here's the link in the recipe section.

I used Duff's Buttercream over the weekend to frost my grandson's birthday cake. I added white chocolate to it & colored it blue as it was a surfing theme. It was great. I can't post a picture of it until I get back home. I would suggest that you cut down on the butter & use 1/2 salted & 1/2 unsalted.