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Better Buttercreams for Wilton Class
Posted: 21 February 2009 12:52 PM   [ Ignore ]   [ # 16 ]
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Hi-

Have you seen the poured fondant buttercream thread on the cookies forum? It sounds like a good compromise between a powdered sugar ‘buttercream’ and a TCB buttercream. It should be possible to thin it with liquid like a powdered sugar butter cream. Also, without any eggs, and lots of sugar, it should be safe at cool room temperature for long periods. (I know people in their 70’s who keep their butter for toast out of the ‘fridge, and they are still going strong.)

Cathy

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