pumpkinroses
Posted 9 Oct 2006 , 10:03am
post #1 of 4
Ok, this was my first attempt of the non-crusting BC. How do you get the icing smoothe? And, does this type of BC need to be refrigerated?
3
replies
sunflowerfreak
Posted 9 Oct 2006 , 10:24am
post #2 of 4
I smooth my icing with a spatula that I dip into hot water. I know that is the old fashioned way to do it but boy does it work good. I try the paper towel method but it just doens't work for me, my icing gets stuck to the paper towel all the time.
pumpkinroses
Posted 9 Oct 2006 , 8:52pm
post #4 of 4
Thanks for the tips. I usually use the crusting BC with the paper towell method but this was all butter and very soft. I'll try the hot water thing next time.
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