Stiff Buttercream

Baking By dmarie97 Updated 2 Apr 2009 , 6:06am by SpringFlour

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dmarie97 Posted 1 Apr 2009 , 7:00pm
post #1 of 2

I just watched Sharon Zambito's DVD on Fondant. She uses a stiff buttercream to pipe her dam before adding filling. I have been using Extra Special Buttercream recipe and love it. How do you make it stiff without it tasting like powdered sugar?

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SpringFlour Posted 2 Apr 2009 , 6:06am
post #2 of 2

You don't. icon_lol.gif Honestly, the dam is such a small amount of icing in comparison to the icing on the rest of the cake, so you're not really going to notice the extra ps taste much.

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