What Type Of Frosting Do You Use For Your Cakes?
Decorating By Mikeray Updated 10 Dec 2009 , 10:17pm by Lita829
I'm looking for a good cream cheese buttercream recipe. Anyone by chance know the Cream Cheese Buttercream recipe by Toba Garrett?
I use Sugarshack's BC icing, and fondant (whether MMF or SI...I have yet to try MFF).
I also want to start using ganache.
I have my own meringue based buttercream that uses real butter and hi ratio shortening. It is DIVINE...LOL! It pipes amazingly too, but never crusts due to the meringue, but personally don't like the taste of crusting buttercreams, they are too sweet for me, that is just my personal preference. I use my BC as a base for my creamcheese icing and my chocolate buttercream icing. For the 3 different fudge cakes that I make one is a chocolate ganache left to room temp then whipped to make it similar to the canned fudge icings - but WAY better! the other one gets a choc buttercream crumb coat and has the poured ganache over it, the third is my grandmother's chocolate soda fudge cake which calls for real fudge to be made then poured over the cake and allowed to cool to a firm fudge just like you would make and cut into small cubes to eat by itself...YUMMO! For fondant I exclusively use Fondarific brand fondant. I absolutely love the stuff!
I have my own meringue based buttercream that uses real butter and hi ratio shortening. It is DIVINE...LOL! It pipes amazingly too, but never crusts due to the meringue, but personally don't like the taste of crusting buttercreams, they are too sweet for me, that is just my personal preference. I use my BC as a base for my creamcheese icing and my chocolate buttercream icing. For the 3 different fudge cakes that I make one is a chocolate ganache left to room temp then whipped to make it similar to the canned fudge icings - but WAY better! the other one gets a choc buttercream crumb coat and has the poured ganache over it, the third is my grandmother's chocolate soda fudge cake which calls for real fudge to be made then poured over the cake and allowed to cool to a firm fudge just like you would make and cut into small cubes to eat by itself...YUMMO! For fondant I exclusively use Fondarific brand fondant. I absolutely love the stuff!
Your cakes sound like they taste AMAZING!!
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