Which icing to use while decorating a cake?
Don’t use royal icing if the cake is going to be refrigerated and/or in conjunction with buttercream. The moisture in the fridge or the buttercream will break it down. This is the buttercream I use and it is my hands-down favorite. It is wonderful, holds up beautifully, and is creamy and tasty, almost like a whipped cream frosting. It pipes well. If you refrigerate your cake made with it, be sure to take it out of the fridge well before your party so the buttercream softens; it becomes quite firm in the fridge. Your cake will hold just fine at room temperature provided it doesn’t contain a custard filling, by the way…. Mousseline Buttercream Frosting *************************** 2 cups unsalted butter (softened but cool – not runny and greasy) 5 large egg whites 1 1/2 cup sugar 1/2 teaspoon cream of tartar 1/3 cup water 3 fluid ounces liquor of choice or optional flavorings below In a mixing bowl beat the butter until smooth and creamy and set aside in a cool place. In a small heavy s
Buttercream is better for icing a cake. Royal icing is typically used for decorations (the letters and flowers that you see in the pack at the grocery store) because it hardens. When you color the icing, you will need several toothpicks. Use one clean toothpick each time you add color until you get the tint you desire. Keep in mind that the color will deepen after sitting. If you are using red, get wilton’s no taste red. Red Red has that funny taste.
