I would like to know which buttercream icing is best to get a smooth finish on a cake? Crusting or non-crusting? Alot of cake I've have seen on this site look like buttercream and look almost like fondant. Please give me direction Thanks, Theresa

I always use a crusting recipe and then smooth with a viva paper towel. I like using a recipe that uses half crisco and half butter.
traci

i like the crusting recipe. It is on this site. under how to do faux fondant - i think.


I also like the one with half butter and half crisco. It crust well.

both recipes you can put in the fridge for awhile and then pull out and smooth.

Traci, how exactly do you smooth? Do you wet the towel? And do you smooth lightly or with a little firmness? Thanks

Thanks for the tip momoftwogirls

Thanks for the info. Now I will practice