Ok, so I have to start by saying this site rocks. No one in my family can understand why I make myself crazy making cakes when you can get one at the grocery store with no hassel. It is great to find people who get it.
That said, I am working on my son's birthday cake. I am going to frost tommorow. I would like to try the viva method to get that awesome smooth finish, but my butter cream doesn't crust. I know there a bunch here of recipes here, unfortunatly I don't have time for a practice run. Any suggestions on which butter cream will give good results and taste great too?
Thanks, Anna
I like the taste of this one and It smooths out great.
http://www.cakecentral.com/cake_recipe-1602-ButterCream_Icing_for_Frozen_Transfers.html
I forgot to add that I use the butter flavored crisco if I don't need it to be white. I really like the butter flavor. But it does make it an off white color.
Welcome to Cake Central!! Here is the recipe I use. It tastes wonderful and ices and crusts nicely.
1/2 cup butter
1/2 cup shortening
5 cups powdered sugar, sift after measuring
1/2 tablespoon vanilla
2 Tablespoons whipping cream
Milk to thin
Cream butter and shortening. Add vanilla.
Add powdered sugar, one cup at a time. It is going to be thick. Add the whipping cream and beat till smooth. Add milk a teaspoon at a time to thin for icing the cake. I use it as is (no milk added) for damming the cake for fillings.
Cindy
Thanks for the tips.
I use butter flavor crisco also. I think it tastes so much better than regular. I add a few drops of Wilton white-white, it makes the yellow tinge disappear.
Use the large coupler and make a border around the layers to keep the filling in it's place and so if the filling is different than the frosting it doesn't run or show. I hope someone else on here can explain it better.
Ok, I know what you are talking about. I just didn't know the word for it. Thanks.
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