I've experimented with different buttercream recipes and want to know what is best to use for getting that really smooth, flawless, almost fondant look. Is it better to use a shortening base recipe or one with with both shortening and butter. What's the trick to getting a smooth cake?
U can use either type of icing. The trick is a good recipe , right consistency, the right tools and practice.
There are many successful ways to do this. here are some of my tips:
Thank you. I'm going to give it a try. I've tried plenty of recipes. Can you tell me how much liquid you use total ?(how much flavoring vs creamer mixture.) Is it one cup? Thanks again!
Meringue based buttercreams are the easiest to smooth.
I use a thin plastic bowl scraper to smooth my cakes.
Also, practice, practice, practice!
for the recipe volume I posted, the total amount of liquid is 16 TBS which may be one cup.
I use half-shortening/half-butter. To smooth, I use the Melvira method on this site (under articles). Works like a charm!
hi..i'm a newbie, but recently discovered when using the wilton's recipe for bc if i use heavy whipping cream instead of water or milk it comes out smoother for me. also, the others are right....practice makes perfect!
oh i use the paper towel method which i learned in a wiltons class, but they have it on here too.
hope this helps!