Help.
What kind of vanilla frosting can I use that does not detach itself from the crumb coat. The design work I do, seems to fall off on the sides of the cake. I use the Wilton -medium consistancy frosting, does anyone have another recipe? Is there such thing as Vanilla Buttercream? The women wants Vanilla frosting. What am I doing wrong?
Thank you all so much for your help.....
It could be your icing is too thick. Also, are you icing a cold cake? I found that room temp icing on a cold cake tends to bubble out.
If I ice a cold cake, I spear on the frosting, wait a bit, then firmly smooth it agains the cake.
My favorite icing is the whipped cream buttercream icing in the recipe file. However, it does not crust.
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