I have a wedding cake to do next weekend and I'm getting upset with my buttercream. The taste is divine and everyone loves it, and the bride does too, wants that taste.... but the practice cakes I've done and the other cakes I've done for different things all used it and it isn't crusting good enough or fast enough and it's causing a worry of what to do... I guess I could use another recipe, but which one? Help?????
I used Wilton's BC recipe.... and was told that yes the butter has to be soft but not room temperture. If you can put a "dent" in the butter when you pick it up it's too soft and that could be the reason.... anyone else agree?
I used Wilton's BC recipe.... and was told that yes the butter has to be soft but not room temperture. If you can put a "dent" in the butter when you pick it up it's too soft and that could be the reason.... anyone else agree?
