How Do I...get The Best Tasting/looking Bc?
Decorating By ashlymomx2 Updated 24 Jul 2006 , 5:49am by cakesbykitty
I just read something about IMBC and it sounds kind of complicated to me. The last time I made bc with 1/2 and 1/2, it came out really yellow, so I have been using all shortening. I would love to do something that tastes better and looks white and has butter, but that is not as complicated as IMBC. Now that I have confused everyone, any good recipes, tips, for good bc?
I use Earlene's recipe, and it's wonderful! I get compliments all the time. People say it's the best icing they've ever had. It's easy to smooth and easy to make, too. It comes out white, but you can color it and add other flavorings to it as well, if you want to. I make roses with this icing, too. If it's really humid, sometimes I add more powdered sugar to stiffen up the icing for the roses, but many times I can pipe the roses without adding the extra sugar.
Here's the link to another discussion where I got the recipe. It also has a recipe for butter cake that is to die for! I use the cake and icing together for almost every cake I do these days because it gets such rave reviews. Even people who usually don't like cake always make a point to tell me how much they love my cakes...if they only knew how easy it is once you have a few good recipes kindly given away by other people...
http://www.wilton.com/forums/messageview.cfm?catid=3&threadid=89614&FTVAR_MSGDBTABLE=
The crusting cream cheese icing on this website is also wonderful and easy to use as well.
with what ever recipe you choose try the hot spackle knife method.. where you put a wide metal spackle knife in boiling water, wipe it off (so it's dry) and use it to smooth your icing.. the heat "melts" the icing smooth. dip and reheat it after every stroke. you can read more about it in the upside down icing method article too.
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