Ok im 22 yo and i am new to this board and i need help!, I am doing my FIRST wedding cake this week and i deliver friday, I was wondering if anyone happens to know what the icing is that can be left at room temperature for days?? If so, whats the recipe? And also, anyone have any great and easy buttercream recipes? i am wanting to try this towel method that i have heard sooooo much about.

Welcome to Cake Central and congrats on your first wedding cake.

I use the 1/2 Crisco and 1/2 butter and never had a problem with it spoiling or anything.

1/2 c. butter
1/2 c. Crisco
1 teaspoon clear vanilla

Cream the above together

4 c. Domino Confectionery Sugar

Add to the cream mixture 1 c. at a time and mix well after each cup

3 tablespoons milk
1/2 tablespoon salt

Add salt to milk and stir really well and then add the milk mixture to the icing and continue to beat on med. speed for about five minutes or until light and fluffy.

Good luck with your cake and don't forget to post picture.

thanks so much for replying and thanks for the recipe. I will definetly try it out!! To smooth this icing, do you use the towel method, or just the spatula....thanks again!

Here's an article explaining the Viva method, to get a fondant look:

http://www.cakecentral.com/article10-How_To_Create_Faux_Fondant.html

Also, someone posted that they use computer paper after the Viva paper towel to get a really smooth look. I've used this and it works great.

This is my favorite recipe for crusting BC, posted by Cali4Dawn:

1 1/2 C butter
1 C shortening
2 t vanilla
2 pounds +/- powdered sugar (use C&H or other cane sugar--make sure you check the ingredients on the bag)


From someone on this site, I learned to make a mixture of 1 C nondairy dry creamer and 1 C water, and use a few tablespoons of this to get the right consistency.

I prefer BC with only butter, no shortening, but it gets soft too quickly. This tastes pretty close. You can't really taste the shortening too much.

I forgot to put to cream the butter and shortening on low for a few minutes, then gradually add powdered sugar, beating still on low. You'll probably have to pulse it or turn it on and off quickly to keep it from making a mess everywhere. Continue mixing on low, adding vanilla and creamer liquid as needed, a little at a time.

(If you want it as white as possible, add the vanilla at the beginning with the butter. It will get lighter the longer it mixes. If you want it more off-white, add it near the end of the mixing.)

Just remember to keep it on low, so you won't get air bubbles which make it hard to get a smooth surface.

One more

Here's a link to a great thread about buttercream:

http://cakecentral.com/cake-decorating-ftopict-19948-buttercream.html+tips