Did you have a problem with grainy texture of the regular buttercream recipes?
If the asnwer is “YES” then you have to try this recipe “NOW”!
Every time I had an order of a cake frosted with butter cream and decorated with fondant, I struggled with the process and the final result of the buttercream. I neves liked at 100% the flavor because of the grainy texture, because of the excessive sweet taste and also because it took me more than 30 minutes in making it.
BUT, when I tried the first time with this recipe, substituting the icing sugar or confectionery sugar with CORN SYRUP.
Advantages:
FIRST: Takes only 10 to 15 minutes
SECOND: Say good bye! to grainy texture!
THIRD: Taste does not overwhelm
FOURTH: Special for FONDANT cakes and PIPING
