I want to try to make a buttercream transfer, do i just use regular buttercream, the same kind i use when i frost my cake? Or is it something else that makes the image hard, im hoping its not like the color flow where its so hard and you dont really want to eat it. thanks

You should be able to use the same icing you use to ice your cake! It softens once it is put on the cake so you have to place it quickly!!!!!


Amy

Awesome, thanks for your help! Im so glad they arent those nasty hard pictures.

I've used an icing recipe that has been said to be specifically for buttercream transfers. I was told you need to have some butter to make it remove easily from the waxed paper. I've never tried any other, so I can't be sure. Plus, this icing is now my new favorite for all-over icing and decorating. It tastes delicious!

ButterCream Icing for Frozen Transfers

1 cup Crisco (Do not use high-ration shortening. You need a stiffer
consistency)
3 sticks butter (real butter, good quality)
2 Tsp flavoring (I use 1 Tsp clear vanilla, 1 Tsp butter flavoring)
2* pounds powdered sugar, sifted several times (I sift 5 times)

1. Cream the butter and shortening well.

2. Add the flavoring.

3. Slowly add the powdered sugar.

4. Mix on 8-10 speed for approximately 5-10 minutes for a smooth consistency. The length of time depends on the weather/atmosphere at your house.

*Add more sugar if not stiff enough.

I use the same.

also.. there is no such thing as a stupid question.. the only stupid ones are ones you don't ask..

have a good day..

I had no luck with an all-Crisco buttercream. It cracked all over the place. Tried the half-and-half butter/Crisco recipe recommended here, and it was great. I also had a little trouble getting it to release from waxed paper...seemed to kind of "soak in." Then I tried plastic wrap instead, and it released really smoothly. They're fun. Be sure to let us see how it comes out!

Do i use a stiffer icing for hte outlining and the small detailes, or do i just pipe those first and let them harden a bit?

I use the same consistancy for outlining and filling in. If you allow your outline to harden before filling in, you may have trouble with the outlines breaking as you fill in. At least in my experience this happens. HTH

All of the icing I use is semi-firm. Not so hard that I have difficulty piping small lines...but not runny by any means. I don't want colors to blur into one another or smudge the details. When you're done, you kind of press the whole thing - gently - which causes the uneven parts of the fill to blend and fill in any holes that may be left. I think that makes up for not having it of flow consistency. Just don't skip the part where you add extra icing to the back. That's crucial for final strength, IMHO.

Ok, thanks everyone for your great tips!!! i really apreciate it!