I am on the hunt for a new icing recipe. I've used the traditional buttercream icing, but I've not been able to make it without having that gritty texture to it. I've tried a Meringue (I can't remember if it was Swiss or Italian) icing recipe, and I thought it tasted too buttery, but I loved the smooth texture.
What I'm looking for is a not-so-sweet icing that has good flavor and is not gritty in texture.
Oh, and it has to stand up well to piping, making flowers, etc.
Any suggestions?
Thanks,
~Dionne
I use Sharon's (Sugarshack) bc icing recipe and tips, I love it!...but it is what works for me. It gets great remarks for others who use it.
Here are some links that may help you out to do with Sugarshack's icing recipe.
Hope this helps!
God Bless,
Sharon
EDITED: to add the right link
Your Welcome, I hope it helps .
God Bless,
Sharon
I really like cakemanOH's Brite White hi-ratio frosting (especially when made with 6x powdered sugar):
http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html
Everything you ever wanted to know about hi-ratio shortening:
http://cakecentral.com/cake-decorating-ftopict-484333-.html
Hi-ratio recipes:
http://cakecentral.com/cake-decorating-ftopicp-4766843-html
6x vs 10x powdered sugar:
http://cakecentral.com/cake-decorating-ftopict-50324-.html
ShirleyW's IMBC recipe uses less butter than most:
http://www.cakecentral.com/cake_recipe-2426-Italian-Meringue-Buttercream--Shirleys-Method.html
indydebi's popular (new Crisco) b/c:
http://www.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html
Overview of different icings by type:
(Has troubleshooting chart on last page.)
http://tinyurl.com/yh44gu
HTH
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