I mainly used it when I decorated at grocery stores since you could get whipped cream frosting or American buttercream as your two options. When I personally used it in the past I used it for icecream cakes and I used Pastry Pride just like CorpseQueen said, I got mine at Smart and Final. Is it harder to use than buttercream, yes it can be. It’s not impossible here is what you need to consider. It must be refrigerated, the colors tend to bleed faster than they would with another buttercream. Tends to get more airbubbles in it and when piping with it after it’s been out for awhile it can pop out the bag (airbubbles). Got to work faster cause warm hands can run the icing. I would still use it for icecream cakes but not sure about anything else. Sorry I didn’t have a recipe just thought I would share some info! :)
Jessica, Kodiak Alaska http://www.facebook.com/ConceptualConfections
