Soft Or Noncrusting Bc Recipe Anyone?
Baking By AKA_cupcakeshoppe Updated 27 Mar 2008 , 12:19pm by alanahodgson
i was wondering if anyone could share a noncrusting BC recipe? am just intrigued and wanna try it.
thanks!
None of the meringue b/c's will crust:
http://www.cakecentral.com/cake_recipe-2426-Italian-Meringue-Buttercream--Shirleys-Method.html
Non-crusting American b/c':
http://www.cakecentral.com/cake_recipe-2019-Whipped-Cream-Buttercream-Frosting.html
HTH
JanH i have a question about that second recipe, do i really need the meringue powder? what can i substitute with it?
thanks! am not a fan of the meringue BC but i'll definitely try the second one you suggested.
I tried the first one (Shirley's) but it didn't come out for me. There were little pieces of sugar in the butter. It had a wonderful flavor but I couldn't use it so I'm afraid to make it again...especially since it takes 3 sticks of butter.
Here's a couple more recipes.
http://forum.cakecentral.com/cake-decorating-ftopict-19577-toba.html+french+vanilla
http://forum.cakecentral.com/cake-decorating-ftopict-496543-wbh.html+buttercream
I use Toba Garrett's as my go-to buttercream under fondant because it's not too sweet.
thanks everyone!
anyone has ANY idea what german buttercream is? do you use it? how long does it keep?
Quote by @%username% on %date%
%body%