Check out the recipe section and you'll find lots. I like a buttercream that uses real butter and some shortening( for decorating stability and to better hold up in heat-not now of course!lol). I don't care for butter flavoring and I like to use heavy cream rather than water.
You do want different consistencies-stiff for making a dam to hold fillings between the layers and thin for icing the cake. You also use different consistencies to make different borders and decorations.
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Honestly, I like using the recipe that Wilton puts on all their sheets that come with the pans. It is reliable and able to be thinned easily. Plus, making choc bc is easy and tastes good. It uses butter, shortening(I will only use Crisco), powdered sugar, flavoring,a bit of water or milk. I am sure you can find it here or on the wilton site.
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