I love using the upside down icing method with ganache, but I'm wondering if anybody has had success with buttercream. If so, what type of buttercream did you use?
Jessica of Jessicakes did a video where she did the upside down method using Swiss meringue buttercream. Her cake looked really cool.
I use the upside down method with pretty much anything that will firm up in the fridge - ganache, BC, and IMBC/SMBC.
AThank you for the replies!
Have you tried it with crisco American buttercream? That's what I'm most comfortable with and I love the stability of it. I love it made with half butter, but I would prefer a frosting that crusts since I have to pipe scroll work on it. I'm pretty new to this so any advice is greatly appreciated.
The American BC I use has half shortening and half butter - I prefer this too. It crusts nicely and works well with the upside down method as well. You want to be sure to chill the cake though for at least a half hour before flipping it back over and peeling the top off.
jessicacakes: with a note from the original inventor Jeff Arnett: