I read on a comment post that the decorator added corn syrup to the buttercream to make it smoother and easier to spread. Has anyone does this before? If so could you share the trick of how much corn syrup to add to each cup of buttercream.
I do it when I want smoother buttercream...I just add a tblspoon at a time till I get the consistency I want.
This is the recipe that I use and have very good luck
1 1/4 Cup of crisco
1 bag of powdered sugar (2lb bag)
1/2 Cup of water
2 T Karo syrup
1/4 tsp salt
1 tsp of vanilla
Cream crisco, water, corn syrup, vanilla, salt. Add powdered sugar.
I've used this recipe for years. I have made some modifications since learning about Sugarshacks icing and method. I substitute high ration shortening for the crisco (unbelievable difference!) And I make a triple batch at a time and this makes it have almost NO air -sugarshack trick!
I have forgotten the karo syrup before and I don't notice any difference-in fact I really don't know what it does.