What buttercream recipe do you all use to get that flawless smooth icing? I've used several and still can't get that flawless, no lines, no bubbles look and have used all the techniques. I was thinking maybe it was my recipe. I've used the buttercrean recipe that Wilton suggests in their magazines but I'm dying to get that flawless look. 
I personally use the crusting buttercream and then the viva paper towel trick it works wonderful... I unfortunatly don't have any pics posted due to the fact that I dont have a good digital cam I am working on that tho 
Which of Wilton's recipes are you using? Try icing then refrigerating for about 15 minutes. I use waxed paper instead of Viva and it works the same. I have also used a fondant smoother over the waxed paper. I may not be an expert, but I have managed baby's-behind smooth icing so far. Gotta start somewhere! 
This icing also crusts nicely. I like it better than the meringue powder one actually because I think it tastes better. And I also found out if you cover it like with a cake dome it gets a bit glossy sort of like a meringue BC but still holds the shape. The recipe is from polishmommy on this site:
* Exported from MasterCook *
Dream Whip Icing
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Printed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Dream Whip powder (approximately 1 pouch)
1/2 cup plus 1 teaspoon hot water
1 1/2 cups shortening
2 teaspoons vanilla
1 to 2 tablespoons flour
1/2 teaspoon salt
2 pounds confectioner's sugar
Combine the first 2 ingredients until completely dissolved and cooled to room temp. Add to all ingredients and mix slowly, adding 1 lb. of sugar at a time. After mixed well, continue mixing 1-2 minutes.
What buttercream recipe do you all use to get that flawless smooth icing? I've used several and still can't get that flawless, no lines, no bubbles look and have used all the techniques. I was thinking maybe it was my recipe. I've used the buttercrean recipe that Wilton suggests in their magazines but I'm dying to get that flawless look.
Ohhhhhh, do I know how you feel... being a perfectionist really sucks sometimes, huh. hehehe
But ya' know what -- smooth icing is (mostly) all about technique, not the recipe. Clicky here... http://cakecentral.com/article46-Step-By-Step-3D-Cake-Sculpting-Baby-in-a-Flower-Pot.html
Scroll down to No. 6 where Anne reveals the Big Secret. 
I've been completely converted to this technique for about a year now and it actually works - after many, many tries, of course, as well as a lot of blood, sweat and tears.
Give it a shot; it's a bit awkward at first... but hey, we all fell off of our bicycles the first few times, did we not? Like they say, practice makes perfect.
Good luck!
Di
The paint trim thing helps, a little. It really is all about practice and not so much which recipe (I'd avoid all the Wilton ones, they are vile)
Even if you look at her cake, the buttercream is not smooth. The only real decorator that I've seen get it almost perfect using a real buttercream (no shortening recipe) is antonia74 and heavenlycakes. Go check out their cakes in the gallery. 
Now if only we could figure it out.
You're so right, Sangria, about that shortening/crusting thing. It's been such a long time since I've used a crusting bc that I'd forgotten the negative part that crusting plays in this particular smoothing technique.
At your recommendation, I checked out those cake gallery photos... you're right, they're good at what they do. Here's my personal favorite...
http://www.creativepastries.fws1.com/index.html Talk about flawless perfection!!! I *think* I've seen her post on here... but I'm clueless as to what username she might post under.
Di
Great link Di, thanks!
The cherry blossom cake is so pretty
http://www.creativepastries.fws1.com/photo6.html
OMG! I just checked out those cake galleries for those ladies that you all recommended that have the smoothest icing ever. It almost makes me want to vomit to see such perfection! Do these people live on a different planet? The smooth icing planet???? They are so awesome!!!
Doesn't her icing look almost molded? That's my next-up objective... icing cakes until mine look that same way. So I'm off to the egg whites now...
Christiancaker, what's your take on all of this? Sorry to have sorta' hijacked your thread... it is an interesting topic.
Di
Why is it that i can get the sides of my cake smooth but not the top?? I can actually get the side of the cake looking pretty darn good but it's the top that make me scream. Sometime i have a problem with getting too much icing on the top of the cake and then i have a lot to scrap off especially on the corners. But then when i get the excess off I end up having taken off too much. (on top that is, most of the time the sides are fine) 
Yes, they do look molded.
I don't remember who sent it to me but someone sent me a link to a woman making a baby shower cake. i couldn't read all of what she wrote because the pictures were on top of the text. Is it just my computer or was it like this for everyone.
What is a cake dome and where do I look for Dream Whip powder in the grocery store?
I don't remember who sent it to me but someone sent me a link to a woman making a baby shower cake. i couldn't read all of what she wrote because the pictures were on top of the text. Is it just my computer or was it like this for everyone.
Uh... that would be me. But -- that's the way the article appears here on the website. Puts a whole new spin on having to read between the lines, huh?!?
Try this link... http://forums.egullet.org/index.php?showtopic=67296&hl=
Back to my egg whites...
Di
christiancaker you should be able to find Dream Whip near the jello.
In the grocery Dream Whip is usually by the jello/pudding and flour and other baking stuff. Or you could ask your grocery manager just in case they hide it somewhere else.
A cake dome is a cake plate or pedestal that has a lid-sorry if I wasnt clear about that. Since the lid is "high" it ends up looking like a dome to cover the cake.
Thanks for the clarification for cake domes and Dream whip.
What is a cake dome?
Strange, I'd posted to this a couple of hours ago but obviously that response disappeared into one of those black holes. Anyway, I'll repeat.
I'm not sure what you mean by a cake dome. It can be either a baking term or a piece of equipment. Can you elaborate, pleeze? Tks.
Di
i believe ivanabeacowboy (or caker) clarified what a cake dome is. Look about three posts above.
Ahhhhhhhhh... and there's my other post too! The computer gnomes are misbehaving this morning.
Glad you got your answer.
Oh, oh, oh... you'd said that you're able to get really smooth sides on your cakes but have a horrible time getting the top smoothed. You might try what I used to do -- a guaranteed smooth top every time.
Trace around your cake pan onto a piece of parchment paper and cut it out... leaving yourself a margin around the actual circle so that you'll be able to handle it. Spread your icing inside the circle, making sure to work out any air bubbles as you go. Place the iced parchment paper on a flat pan and freeze. Invert onto the top of your cake and peel off the paper. Voila!
Oh, and you can also do the sides this same way... just measure, cut and ice a strip of parchment paper to go around the outside of your cake - only slap it onto your cake while the icing is still fresh, then put the whole thing in the freezer.
Di
The paint trim thing helps, a little. It really is all about practice and not so much which recipe (I'd avoid all the Wilton ones, they are vile)
Even if you look at her cake, the buttercream is not smooth. The only real decorator that I've seen get it almost perfect using a real buttercream (no shortening recipe) is antonia74 and heavenlycakes. Go check out their cakes in the gallery.
Now if only we could figure it out.
The icing that heavenlycakes uses is Italian Meringue buttercream. That icing is excellent for smoothing...
The icing that heavenlycakes uses is Italian Meringue buttercream. That icing is excellent for smoothing
Yes, I noticed that's what heavenlycakes had used. I switched to Italian and French BCs a couple of years ago. They're much, much easier to smooth. No more covering cakes with crusting bc for me.
Di
I thought we were discussing smoothing with an Italian Buttercream all along??? That's why I picked those two people. They can smooth it perfectly with the IMB. The trouble is we can't get it perfect. At least not that perfect.
I don't find it easier to use compared to the crisco/powdered sugar type frostings at all. It's different, but I wouldn't say it's easier.
I thought we were discussing smoothing with an Italian Buttercream all along??? That's why I picked those two people. They can smooth it perfectly with the IMB. The trouble is we can't get it perfect. At least not that perfect.
I don't find it easier to use compared to the crisco/powdered sugar type frostings at all. It's different, but I wouldn't say it's easier.
Did you? Sorry. I didn't read the whole thread.
I found this one easier (IMB). I have two cakes in my photos where I used one Swiss and the other Italian Buttercream. I found the Italian Buttercream easier to smooth than the Swiss.
okay, swiss and italian buttercream? ! What are those recipes? I'd like to try them. Where can i get them?
I've made so many cakes now that the smell of icing sometimes makes me want to hurl.. Anybody else feel that way.
I tried to eat me daughter's 1st birthday cake the other day and just couldn't. Guess that's a good thing. don't need the icing stuck to my thighs!
DiH
Does that really work? That sounds so weird. I have never heard of that. I will definitely have to try that! Thanks for the suggestion!
Does that really work? That sounds so weird. I have never heard of that. I will definitely have to try that! Thanks for the suggestion!
You're welcome... yes, it really does work. Just make sure to spatula out any vile air bubbles before freezing.
I do like to take credit for the idea ; however, I'm sure it occured to someone else long before me.
Have fun with it!
Di
okay, swiss and italian buttercream? ! What are those recipes? I'd like to try them. Where can i get them?
I've made so many cakes now that the smell of icing sometimes makes me want to hurl.. Anybody else feel that way.
I tried to eat me daughter's 1st birthday cake the other day and just couldn't. Guess that's a good thing. don't need the icing stuck to my thighs!
I posted an Italian Meringue BC recipe yesterday -- clicky here: http://www.cakecentral.com/cake-decorating-ftopicp-70321-.html#70321
I know what you mean about how overwhelming - and permeating - the smell of icing can be. I don't think you'll find the IMBC to be anywhere near as cloyingly (is that a word???) sweet as the shortening based icings. I could literally eat this stuff by the spoonful... maybe you'll just have to suck in those thighs!
Di
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