Perfectly Smooth Buttercream
Decorating By sweet-treats1975 Updated 28 Aug 2009 , 1:17pm by ShayShay
imbc is italian meringue and smbc is swiss meringue. they are cooked buttercreams using granulated sugar, butter and granulates sugar. they are non crusting and very light and creamy and yummy.
I know this has nothing to do with the icing, but I'm a real newbie to all this and was wondering how many layers of cake do they use to make their cake tiers that tall? They are such beautiful cakes!
the trick to perfctly smooth cakes:
1) practice
2) a smooth recipe in the right consistency
3) practice
4) hot bench scraper
5) practice
6) viva, paper, smoothers
7) practice
and don't forget to practice!
I agree with this 200%, I have been using Sharon's recipe & tips ever since I join CC. As and time as went by, it has gotten better for me...not prefect yet in my eyes , but better then I use to do. This is what works best for me. I also agree with the other posters about her DVD's, they are great!
Amazing looking cakes ladies! now if I could do that I would be a happier caker 
God Bless,
Sharon
I have some hi ratio. But I really struggle with using it. The reason why is as I start getting older I realize how bad trans fats are for the heart. I really want to make the crisco work just have not figured it out yet. Also I still had trouble with air in my icing even after using sweetex. I followed sugarshacks method too.
wow the pics are great............very nice......
I have some hi ratio. But I really struggle with using it. The reason why is as I start getting older I realize how bad trans fats are for the heart. I really want to make the crisco work just have not figured it out yet. Also I still had trouble with air in my icing even after using sweetex. I followed sugarshacks method too.
It's prettyy failproof of you follow the directions to the "t".
I did follow the directions. I had air bubbles before you even turn it up to a higher speed to let it run awhile.
are you using paddle attachment
Are you supposed to use the paddle attachment when making SugarShack's buttercream? I just made it this past weekend, and I used the whisk attachment. Please let me know if I did this wrong.
No whisk...that's the WORST thing in the world. It incorporates air. Exactly what you want to avoid.
Thank you so much for letting me know. I guess I should have checked into that before I made it. 
I wondered why it had air bubbles.
I am somewhat of a self taught baker (never taken any classes - except for home-ec in high school) So I am learning so much since I joined CC.
I appreciate all the great advise you give!
Buttercream air bubbles and Crisco Dilema :::
Edna on You tube has a awsome Buttercream tutorial video that addresses the Air bubble issue and the crisco issue.... on the Crisco side she says to use whole milk in your frosting instead of the water if you use the zero transfat crisco and you will get the same consistancy as using the other trans fat type..If you havent seen this tutorial it is really informative! I have heart disease and im only 47 so this is super important to me as well
I would just go to you tube and type in Ednas buttercream tutorial video and she addresses both issues brought up in this discussion and watch her other videos if you havent yet !!! She is such an amazing teacher!
Happy Caking All 
)
antonia74 how do you get your IMBC so white? Mine is never a nice bright white.
A lot has to do with the brand of butter you are using...some butters are very yellow, others more pale or nearly white.
Also, if you put the butter in a small mixer bowl and whip it for a while, it will lighten in color a lot....then just chill a bit if it is too soft for the IMBC.
botson, can you tell me exaclty whwat you used. how much pf each, brands and the rpocess you used to mix it? It could be just one little glitch causing you problems. and what size your mixer bowl is too.
have you seen the vidoe of me making it? seeing it might help:
I follwed your method. I do not think I turned it up to 6 though.
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