Buttercream help please

Sarah, it’s not so much about the type of icing as it is about technique. Smoothing and getting a clean finish on a buttercream cake takes practice. Even more importantly so, technique for piping. What is SBC? Do you mean SMBC? If so, smbc pipes very well.

Thanks June. I usually use butter with double quantity icing sugar to go under fondant/sugar paste.
SMBC (heated egg whites) caster sugar and butter for cupcakes. Didn’t know if was suitable for covering a whole cake? Is it ok left at room temperature or will it be too soft? The cake needs to travel 250 miles so want a recipe that will be stable and still look good!!

Well, I like smbc, but if I had to travel with a cake that far, I’d want a good crusting icing. I use this as my go to icing. Cooked flour icing. I doctor icing by adding a couple of cups of icing sugar and some meringue powder. It helps icing firm and crust up better. Tastes lovely and light, like smbc. Much easier to make too. Pipes beautifully.
http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/

Hi Sarah. I’ve made Imbc before for covering a 2 tier cake. I found it works really well and does form a crust. It’s really light and smooth. I used a Cake Boss recipe I found online. Here’s an image of a cake I made using Imbc. It has a regular buttercream filling. I hope I’ve helped?

Cake looks so very lovely. I didn’t know IMBC crusted. Interesting.

Thank you ladies, don’t know which to try now 😬
Beginning to wish I hadn’t agreed to do the cake, but could hardly say no to my sister!!!
Ooh crumbs!!!

Gorgeous cake http://cakesdecor.com/Daisychains xx

Hi Sarah! After discovering flour buttercream, that’s all that I use for both filling and covering whenever I use buttercream. June, I never thought of adding meringue powder to flower buttercream! Will have to try that :)

Yes The Garden Baker, adding icing sugar and meringue powder isn’t necessary, my own personal preference. But I found especially in the warmer months here where I live, it made the flour icing a lot more stable. Helped icing to crust and firm up faster, and stay that way.