This buttercream is super smooth and easy to pipe, but with the shortening added, it’s much easier to work with on hotter days. It’s still got butter in it, so you can’t leave it out for days in the middle of summer, but it does hold up much better than just a butter based recipe.
Jam Syrup is the perfect way to attach fondant to a ganached cake. It’s also great to use with delicious rich fruit cakes.
Chocolate ganache is the perfect topping for mud cakes, drip cakes, and it tastes divine. The ratio mentioned here is the one I use for covering cakes, as it gives a great finish before icing in fondant.
Let’s face it, chocolate tastes great. So when I want to make a cool sculpted cake, this is the icing I love to use. Make it in minutes, and it tastes just like white chocolate.
Italian Meringue Buttercream is such an incredibly delicious, luxurious frosting, and it is fabulous for cake decorating. See how we make it, in this helpful tutorial.
If you are looking for a buttery, velvety finish, Swiss Meringue buttercream is the frosting for you. I love this recipe, and it’s not as hard to make as you think.
This is my go-to buttercream. It’s super fast to make, doesn’t need to be refrigerated, and I use this for most of my tutorials. It’s just a simple recipe of butter and sugar, and it’s great for making dark rich colours.