Wedding Fruit Cake

Comment

Comment by Faith Gealey-Brown on March 20, 2011 at 11:34am

I use half butter, half vegetable shortening and about 3-4 cups of powdered sugar and 2 tsp of flavouring (vanilla almond etc) for each cup of fat. I don't usually measure I just keep adding powdered sugar until it looks like the consistency I want and it tastes good. I add a little bit of cream if it gets too thick and a little bit of salt if it gets too sweet. Hope that helps!

Comment by Patricia Sweetland on March 20, 2011 at 9:09am

there are so much buttercream recipe which one did you use...?

Comment by Faith Gealey-Brown on March 19, 2011 at 9:56pm

Hi Patty, thanks for the compliment! On this cake I used just buttercream. No problems with seeping or anything! On most of my fruitcakes I use buttercream with no problem...I use a crusting buttercream (American style) and it works great!

Comment by Patricia Sweetland on March 19, 2011 at 5:23pm

did you only use buttercream icing? I thought using buttercream you would have seeping..Please help me..I wasask to make a fruitcake with icing.. what is the recipe for the frosting?? yours look great...