Has anyone used the White as Snow buttercream receipe on a wedding cake before? I know this sounds like a stupid question, but I've got a bride who wanted something that's less sweet on the cake and I thought this might hold up better than regular buttercream in hot weather. The wedding is Saturday and it should be around 80 degrees or so. Also..do I need to thin it to ice the cakes with or can I use it as is once it's made??
Thanks in advance for the answers-
scWMI
I absolutely LOVE this recipe. I don't use any other BC since trying this one, it smooths better and doesn't taste as sweet. Holds up very well, it's very humid down here in Houston, TX so I have to have a good crusting icing.
I even made a chocolate version of it. I've been getting rave reviews from everyone about both the white and chocolate version of it.
You can thin it with water just like you would regular buttercream, but you don't have to do it as much if that makes sense? It starts off thick but very creamy.
Hope this helps!
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