I've been making cakes (for fun and learning) for a few weeks and taking them into work. Until this past weekend, I'd been using a 1/2 Butter 1/2 Crisco buttercream recipe.
After seeing a few posts, I decided to try out the Bettercream. Did one cake with the plain and added some rum flavoring. Another cake in the chocolate. Everyone LOVES it and is raving about how light it is, how it's not too sweet or sugary. And the chocolate reminds me of that yummy Nequick chocolate milk you can get in individual bottles. mmmm...
Anyone have some good pros/cons to using this Bettercream stuff as compared to a homemade buttercream? Or do you think it's just a matter of what you like?
Does anyone have a buttercream recipe that whips up super smooth, light and fluffy like the Bettercream?
Thanks!
The downside is it's harder to get smooth and it has to be kept in the fridge. In the heat (say somewhere outside) it's a problem. I love it, so does my family. It's not as sweet as buttercream.
Quote by @%username% on %date%
%body%