I'm worried about the heat affecting some cakes I have coming up, and while visiting a cake store out of town I bought some agar. The woman in the store was not the decorator and didn't know how to use it. I thought I'd just come home and google it, but I'm not coming up with any recipes for it in buttercream.
Has anyone used this? How do I do it? Or would I be better off with something else?
Agar is a thickening agent, like gelatin.
I don't know if it would have any good effect on icing, but it might make it chewy. You could try it on a small batch and test it.
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