I'm about to make my first teared/stacked cake for my Mom and Dad's 50th anniversary, they want me to do it in butter cream, so I need a good recipe that will crust over good for the viva smoothing, I just made a practice one and my icing is too sticky I was able to get it to crust over took an hour but I think I used too much water, here is the recipe I used
1 cup butter
1 cup shortening
2 tsp vanilla
8or 10 Tablespoons water can't remember for sure... lol made it yesterday
a 2lb bag of powdered sugar
I have used the recipe often with less water and also used milk, but had it too thick and not stick to the cake and pick up a lot of crumbs, so I was trying to thin it some, would corn syrup be better, and how much? just can't seem to get it just right
I'm going to make one more cake practice batch later this week.
Also going to be pipeing with this so I need to know what to do with it for that too...