Best Icing to put under fondant? - Page 2
Cake Central Top Picks
- 137 Posts. Joined 6/2006
- Location: York, PA, USA
- Select All Posts By This User
I prefer to use my Buttercream-a mix of IMBC and French BC. I hate the idea of throwing half an egg away, lol, so I combined them! Much less waste=more cost effective. And people LOVE it!
I will use American buttercream, but I seem to always have more trouble with that since it doesn't harden up the same way.
I haven't tried ganache under it yet, but I just might have to give that a try soon!
SMBC - the eggs and sugar are cooked on the stove and then whipped into an meringue.
IMBC - Hot sugar is added to the egg white meringue - slowly
if you look up recipes it will be very clear. I love them both!
I mean add the hot sugar to the egg whites while mixing on high - adding the sugar very slowly. Sorry :(