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need good buttercream recipe that doesn't need refrigerated - Page 2

post #16 of 18
8/26/12 at 10:31am
Quote:
Originally Posted by boke0402

Vicki,
How could i add chocolate to your buttercream? Also, how doesit smooth out for fondant on top?!


I haven't used chocolate for under the fondant. For chocolate icing, I've melted bakers chocolate with a little creme and butter. I since have switched to high ratio shortening, it is the best for icing. I'd get advice from other to be sure on this one. Sorry I wasn't more help.
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post #17 of 18
8/26/12 at 1:48pm
Flavoring icing is a very personal thing. You *can* play around with flavorings to come up with something you and your customers love.
Most recipes for icing do *not!* have enough flavoring in them. Use 2 Tablespoons of flavoring per batch of icing that uses 2 pounds of sugar.
Here is a great icing recipe - note the information about flavoring at the end.
http://cakecentral.com/recipe/2-icing
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post #18 of 18
8/26/12 at 4:20pm
Forgot to add flavoring to my choc. icing. I usually add rasberry as it has been the most popular for my clients, however many flavors are complimented with chocolate. Good luck.
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