hi, I was wondering what the best butter cream to use when doing a FBCT. I tried it with an Italian BC which is all butter and granulated sugar and It didn't come off of the parchment very well. Really not sure why since it is all butter and should work better then one with Crisco right?? Really hate shortening but if i have to i will use it.
thanks

You need something a bit 'touger'. Since it is only decoration, you can use an all shortening recipe. You can also do it as a chocolate transfer, using melted candy melts