AHello all! I am making a baby shower cake this weekend and am torn on what kind of buttercream to use. Never tried making smbc and was considering that but am so nervous about it squishing and ruining my fondant. I've been reading a lot of great reviews for sugarshacks bc but can't find the recipe anywhere? Anyone know it off hand? Or a yummy buttercream that works well under fondant??
AI increased the number of eggs I use in my recipe by 1, and it made a big difference to my SMBC- much stiffer. Basically, the less butter the stiffer SMBC becomes. My recipe is
6 egg whites large 300g of sugar 2 blocks of unsalted butter 1 tsp or vanilla or to taste
HTH :)
You're welcome. It's not that I'm very smart lol I just have purchased some of her tutorial dvds, and greatly admire her talent and her website - Sharon Zambito.
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