A good crusting buttercream should work. I use a combination of 1/2 cup shortening, 1/2 cup butter, 3 Tbsp Vanilla, 4 Tbsp Milk or Water, and 1 pound confectioner's sugar. This is Edna De La Cruz's recipe, and I like it a lot. Indydebi's is a good one also.
A good crusting buttercream should work. I use a combination of 1/2 cup shortening, 1/2 cup butter, 3 Tbsp Vanilla, 4 Tbsp Milk or Water, and 1 pound confectioner's sugar. This is Edna De La Cruz's recipe, and I like it a lot. Indydebi's is a good one also.
I keep meaning to give Edna's a shot, thanks for the reminder. I'm doing some cupcakes this week, should be good!
I started out with the Wilton recipe and didnt like it. I live in Hot/Humid Texas....I then discovered Indys AND...LOVE IT!!!! Holds up to good high heat in the high 90s
Crust real good,have banged up a cake and barely made a tiny tiny dent and it was hit pretty good, BUT...when you cut the cake the bc is soft and moist as is the cake and Ive gotten asked by several family members for that BC....recently I did my grand babies party outside in a park, and the temps were hitting in the 3 digit numbers, so I used Sharon Zambitos recipe...its non perishable....everyone loved it except DH, I was told it tasted too fluffy, like air, and sweet. Everyone else loved it, maybe DH is used to Indys recipe Ive used for sometime....?
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