I keep hearing about all these awesome methods for smoothing buttercream frosted cakes. I really can't wait to try them. However, I have a couple of questions.

1. Do you have to use a crusting buttercream with these methods - viva, melvira, upside down, etc.?

2. I have been using swiss or italian merinque buttercreams and love the velvet texture. Are these considered crusting or not?

3. What about whipped cream icings - like the one that is whipped cream and cream cheese, would these work?

4 What is the best tasting crusting buttercream? Do they taste good , or crusty ? I am not sure I have ever had crisco in homemade icing before? Is it any good? Which one should I try first?
THANKS!!!!!!!!!!!!!!!!

Here's a thread on what causes crusting:

http://forum.cakecentral.com/cake-decorating-ftopicp-3725953-.html

To utilize Melvira and faux fondant techniques a crusting b/c is necessary.

The upside down technique advises using an icing that contains at least 33% butter, but all shortening can be used with modifications.
(So meringue b/c's would work with this method.)

Meringue buttercreams and whipping cream frostings do not crust.

Brite White Buttercream:
(A hi-ratio crusting b/c.)

http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html

Comprehensive thread on hi-ratio, Brite White & Angel White Icing Base, Creme Bouquet:
(Info on where to buy, and frosting recipes.)

http://forum.cakecentral.com/cake-decorating-ftopict-219731-.html

HTH

I've never tried the upside down method, but here are some threads:

http://forum.cakecentral.com/cake-decorating-ftopict-235451-.html

http://forum.cakecentral.com/cake-decorating-ftopict-308683-.html

http://forum.cakecentral.com/cake-decorating-ftopict-293473-.html

http://forum.cakecentral.com/cake-decorating-ftopict-269173-.html

http://forum.cakecentral.com/cake-decorating-ftopict-235861-.html

The hi-ratio really makes a huge difference in b/c icings. You don't get that greasy Crisco mouth feel.

However, there are ways to improve a Crisco based b/c:
(Add flour, cornstarch, Dream Whip, whipping cream, etc.)

http://forum.cakecentral.com/cake-decorating-ftopict-169691-.html

HTH

Jan, YOU ARE AMAZING! Have you seriously memorized the entire web? How come I can never find this stuff when I look. I am truly impressed!!!!


I believe so too, just a fountain of information. Thank You!

Kat

Oh my, you're all very welcome. It was my pleasure.

All I can say is, I spend a lot of time on the computer....

And I like finding out how stuff works. Guess that's why I love Alton Brown (Food Geeks of the World Unite).