I am new to cake decorating and I need a good crusting buttercream as I am still trying to get the smoothing down pact. I ahv tried the Buttercream dream but it does not seem to crust much (or it is just me) so I can not get a smooth cake. What am I dong wrong. My camera is not working so I can't post any pictures (going to buy a new one this weekend when DH get home). I ahve tried the roller, viva paper towe,l and the computer paper. Any suggestions with what icing I should try. Thanks in Advance.
I'm bumping you for now ... 'cuz I want you to succeed.
Also, when I get home from work, if I have time before my meeting at kiddies' school, then I will send you the crusting buttercream recipe I use.
And I prefer hot-knifing for smoothing. I don't have experience with any other method (and I've been doing this for 36 years!).
Keep watching ... we're here to help!
Welcome!
Odessa 
Odessa, if you're pm'ing the recipe, I'd love it! I have used Buttercream Dream and I like it a lot, but I'd love to have more in my arsenal!
mgsells, here is a link to a thread about another method. I haven't tried it yet, but if you look through her photos, her BC is as smooth as fondant! Next time I make a cake, I'll be trying this one, as I have also tried the Viva, and Paint roller method. HTH and good luck! Let us know what you find out.
http://www.cakecentral.com/cake-decorating-ftopict-19948.html
Sorry it took me so long to get back. aobodeusa I would love your recipe for crusting buttercream. Please post or pm me it. Thanks in advance.
How long are you waiting for it to crust before you try to smooth it? Too soon and your icing can stick to what you are using. Too long and you end up with elephant skin. The key is to do it as soon as you can touch it with your finger and it not stick.
Sorry it took me so long to get back. aobodeusa I would love your recipe for crusting buttercream. Please post or pm me it. Thanks in advance.
Okay, all, here's the recipe. It's based pretty closely on the buttercream in "Cakes by Design" by Scott Clark Wooley and Michael Farace. I'm told by lots of my Clients that they really love this stuff.
Odessa's (Crusting) Buttercream
1 cup unsalted butter, room temperature
1-1/2 cups shortening
3 pounds 10X powdered sugar (please don't use the 6X you can find at restaurant supply in 50# bags ... it's not fine enuff)
1 Tbl. REAL vanilla (not "flavoring")
cold water
Whip together the shortening and butter until completely mixed and no lumps remain. Add the vanilla and one Tbl. water. Mix until thoroughly combined.
Stop the mixer and add 2 pounds of powdered sugar and three Tbl. water. Slowly mix together until thoroughly combined and no lumps remain, then give it about 20-30 seconds at highest speed. Back to slow speed and add 1 Tbl. water.
Stop the mixer and add the remaining 1 pound powdered sugar and 3 Tbl. water. As before, mix together slowly until thoroughly combined and no lumps remain, adding 1 more Tbl. water to the mix. Once again, 20-30 seconds at high speed.
At this point, your icing should be a great consistency for roses and other stiffer uses. You can now add from 1-2 Tbl. additional water to thin out for covering a cake, borders, etc. I don't add any more water than that because it tends to look grainy and separate.
If it still needs to be thinner, though, take the amount you think you'll need and add some light corn syrup to it, a little at a time, to thin it out.
This icing is marvelous to work with and the recipe makes plenty ... I almost always have more than I need.
VARIATION:
If you'd like to add some melted and cooled white chocolate to this, it makes a great flavor profile! I generally have put as much as 10 oz. into a full batch, but 6 oz. is enough to goose the flavor into something a little more special.
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