So, I thought I found the perfect icing. It's almost like a whipped icing, but it's buttercream. Very easy to work with except that it just doesn't hold color very well. And as far as piping goes it's just way to soft. Can someone please recommend an icing that's not too sweet, that's kind of fluffy, but will hold color and easy to pipe? I want something different than Wilton buttercream. Any tips are much appreciated. TIA!!
I use the basic buttercream recipe, then to mine I add white chocolate. It is sooo good tasting, stays fluffy but gets that hard crust when needed for fondant.
Also, I have learned that the longer I cream my butter and shortening the flufflier it gets and stays.
I don't know what to tell you about the color problem though, sorry!
OP - what recipe were you using that is giving you trouble?