Yesterday I decorated a cake for a 50th birthday party.
The cake was (of course) pound cake with a revised buttercream icing....
I have been having trouble with my basic buttercream keeping its shape and not 'melting'
The basic recipe is yummy....
2 sticks butter ( I use salted)
2 lbs confectioner sugar
2 tsp vanilla extract
2 tsp butter flavoring
and milk to get desired consistency.....
I added 1 cup butter flavor crisco to the above and it held up wonderfully!
(Usually I would notice a separation in the color and sugar......so the color would look grainy)
But in adding the crisco it held the color and shape wonderfully!!!