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Favorite consistency for crusting buttercream to frost cake?

post #1 of 3
Thread Starter 
How do you like your consistency for icing/frosting the cake? Why do you like that better? I see some people use firm and some use soft.
KitchenAid Professional 600 6 qt. in January 2011
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KitchenAid Professional 600 6 qt. in January 2011
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post #2 of 3
Hi, when i make american b/c, i use between thin and medium consistency. It spreads better and you're not likely to break your cake as you put it on. You can smooth it better also. That is my opinion for me. hth I use my medium for making borders and the stiff for making flowers , This is for american b/c , not the smbc, imbc, etc.
post #3 of 3
I agree with icer101
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