Comments on: All About Buttercream!

By: Sharon Zambito

Sharon Zambito — Tue, 03 Oct 2017 02:24:54 +0000

In reply to Emanul. most SMBC recipes on the internet are all butter :)

By: Emanul

Emanul — Fri, 15 Sep 2017 18:08:51 +0000

do you have a recipe for No shortening SMBC

By: Shamina

Shamina — Mon, 24 Oct 2016 09:29:42 +0000

Thanks for sharing. I must try all the recipes

By: Sharon Zambito

Sharon Zambito — Tue, 20 Sep 2016 20:45:34 +0000

In reply to Ashley. The Russian tips do work with meringue buttercreams :)

By: Ashley

Ashley — Tue, 20 Sep 2016 03:49:19 +0000

Have you used the new Russian style decorating tips? Specifically the ruffle tips? My first attempt at using the tips my ABC icing was much too soft and my Ruffles fell. Not to mention I’m not much a fan of ABC taste. Do you think SMBC is stable enough to hold Ruffles on the side of a cake? I’ve yet to venture into the meringue BC’s. Like with many others, they are intimidating!!

By: Sharon Zambito

Sharon Zambito — Sat, 03 Sep 2016 02:15:46 +0000

In reply to Lourdes. yes!!

By: Lourdes

Lourdes — Fri, 02 Sep 2016 12:10:38 +0000

Hi! Thanks for sharing your recipes! I wants to know if can be made buttercream flowers using your american buttercream? It will crust? Thanks!

By: Robin

Robin — Thu, 31 Mar 2016 01:42:30 +0000

In reply to Sharon Zambito. Thanks so much!!

By: Sharon Zambito

Sharon Zambito — Wed, 30 Mar 2016 18:45:18 +0000

In reply to Robin. You can but it won't be airless. The technique of filling the bowl is what makes it airless :)

By: Robin

Robin — Wed, 30 Mar 2016 14:38:38 +0000

Was curious if this recipe can be adjusted for smaller batches? Most cakes I bake only require 2 cups to 2 pounds to ice. I know I could freeze, but I prefer to make as needed.