ok, so i went to a wedding this weekend and the cake was delicious. the buttercream was more light/fluffy than mine is. i use the wilton buttercream recipe. does anyone know what they would do different? or possibly a recipe??? thanks!
Try Indydebi's or Sugarshack's recipe. They have a better flavor/texture than the Wilton recipe. Some people like the Swiss or Italian meringue recipes.
i use indydebi's but....
1) i cream all the liquids and fats together for at least 15 to 20 minutes before adding the powdered sugar.
2) after adding the PS, I let my KA run on "2" for at least 15 to 20 min. (and sometimes give it 5 min or so at "4"
light and fluffy every time!
Thanks Doug!!!That is a good tip...
This b/c frosting is light and fluffy: