Thank you! I was making a pest of myself asking if I could put it under fondant. I wanted to use 7 minute frosting but I was told too fluffy and too slippery and wouldn't be even. I didn't know if had to be a crusting BC under fondant. Need it for a class cake and didn't want it to not work in class. I put my sugar in the food processor for quite a while. Seemed fine.... Haven't finished putting it together yet ....
Just made it.... scared! It is so light like whipped cream. I pulverized my sugar in food processor but maybe still a bit gritty. Seems hardly sweet at all. No density...like whipped cream. Why do I have to freeze it, thaw it out, whip it to use it? If you want to use it can't you just get it very cold and whip again and use? Scared it will not be ok under fondant for class cake.
Hello everyone - may I make this statement? This icing is great, light and like whipped cream but doesn't crust. It's good for many cakes that don't have a lot of weight from other objects on them such as fondant/gumpaste flowers etc and it doesn't smooth out very well. But it taste light, not too sweet and would be great as a filling, does that about cover it?
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