AIm new at this cake decorating thing, so I wanted to now which buttercream is better for decorating? I love the taste of smbc and imbc but my cakes dont come out to smooth and plus I live in Florida. What do you guy recommend?
This is the recipe I use. It's a variation on "SugarShack Buttercream" www.sugaredproductions.com I live near Houston so our humidity is similar to Florida.
Crusting Buttercream Icing
2 cups of hi ratio shortening
4 sticks butter
4 pounds powdered sugar
1 tsp. salt
4 tblsp. flavorings (I like to use 2 tbls. vanilla, 1 tbls. almond, 1 tbls. lemon juice)
Hot liquid as needed (Note: make the liquid by mixing half cup of hot water with half cup of powdered coffee creamer)
2 tblsp. cornstarch (for humidity)
Cream butter, shortening and flavorings until smooth. Add powdered sugar in a slow steady stream on speed one. Add hot liquid as needed. Typically no more than 2 tbls. When all the powdered sugar is mixed in, go to highest speed until very smooth. Usually about 5 minutes. Add cornstarch. Scrape down bowl sides frequently. I place a plastic grocery bag over the Kitchen-Aid through entire process to avoid sugar storm.
Can this buttercream be stored in the fridge until ready to use and then re-whip?
I'm sure it can. However I typically use it as quickly as I make it. If I need a smaller batch, I just half the ingredients. It's also okay to keep it covered and at room temperature for a couple days.
AThanks for the tip goodvibrations im going to try it out.