I am not real happy with the buttercream I use. It is all crisco and I just use water and crusts. It easy either too dry or cracky on the cake and likes to slide down the side of the cake. It gets buldgy around the side of the cake and often doesn't smooth well. I like the fact that I don't have to refrigerate the leftovers though . I just don't have room in my fridge. I see so many buttercream recipes out there but most don't say whether they need refrigerated or not. I know the sugar helps keep the milk, and butter safe longer but what can actually be kept out on the counter. I just need a new good recipe!!!!!!!!!!!. Anybody willing to share. Thanks. I am getting very frustrated and need a change.
post #1 of 18
2/1/06 at 7:38pm