Smoother Buttercream

I never had any luck getting the smooth finish I wanted using crusting buttercreams. Years ago I made the switch over to an all-butter buttercream and I was so much happier with the results… I never looked back. Take a look at this post from my blog and see what you think:

http://tinyurl.com/buttercreamtut

And Jenniffer’s recipe is delicious! Give it a try, I promise you’ll like it.

Awww, thanks 3DSweets!

Thanks so much Jennifer! I watched your video and you made it look so “effort-less”! and it tastes so good, too. Just realized you’re in GA, too! Your cakes are beautiful! Thanks for your input, too, 3DSweets!

Is this all butter buttercream ok to use under fondant?

Yep, it works great! Thanks Janiepie!

I use IMBC (Italian Meringue BC) most of the time or SMBC (swiss meringue BC), they are both all butter frosting and you can get it really smooth. Here is the technique I use to get it really smooth – http://www.make-fabulous-cakes.com/icing-a-cake.html . Running a hot spatula around the cake also helps a lot.

Here is another technique I found that may help you…
http://cakecentral.com/b/tutorial/perfectly-smooth-buttercream-icing

I use Edna’s Crusting buttercream recipe…I use 50% butter and 50%Hi Ratio shortening. I use the best quality 10x Powder sugar…I like Domino brand. This make the best smoothest buttercream. I use Viva paper towel method and then for the smoothest of finishes I use Copy paper when the paper starts to stick a bit time to use another paper. I promise it will look like sharp and clean like fondant. http://cakesdecor.com/cakes/19779 like this one.