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Help with Border Please! - Page 2

post #16 of 17
Quote:
Originally Posted by Rosie93095 View Post

What type of buttercream do you use? I am in FL and I have a hard time with the humidity melting mine...


I believe it's usually done with royal icing. A fabulous book about piping is The Art of Royal Icing by Eddie Spence. If you decide to get it, know that prices flucuate wildly. Keep an eye on Amazon (outside sellers) and Abe Books.

 

http://cakecentral.com/t/749165/has-anyone-bought-the-art-of-royal-icing-by-eddie-spence

There. Their. They're not the same.

I hope I die before "your" becomes the official contraction of "you are."

Reply

There. Their. They're not the same.

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #17 of 17

I double up the flavoring that their recipe calls for, and def use hi-ratio shortening, and it is really hard to tell the difference between all butter and all-shortening buttercream. At least for me. There is no greasy aftertaste, and with the extra butter flavor, it has the same flavor complex as all-butter. At least to me!

 

My only issue is that the color leaches out of the all-shortening if I let it sit too long.
 

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