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replies

sillywabbitz
Posted 27 Mar 2010 , 2:26am
post #3 of 5
I used to work at baskin Robbins and we iced with ice cream but it wasn't regular vanilla, it was bright white. It's just softened and iced like normal and popped back in the freezer. But if you want something easier I'd just use regular buttercream because it freezes well.


Rich's bettercream, or the equivalent is used by ice cream places. I have frosted an ice cream cake in american b'cream and it was fine. The only thing is that it hardens when it touches the frozen ice cream. You have to work very quickly and very neatly.
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