The Topping's Page

of course! It's a take on the Wilton Snow White Buttercream (out of all the recipes I've tried it seems to work the best- you can find it on their website) 1. Sub out mer. powder for real egg whites (pasteurized but make sure they can be used for frostings, etc) 2. sub out shortening for real butter or during the summer I do use half short, half butter for stability 3. Take out butter flavoring, add scraped vanilla bean. I try very hard to only use natural and/or local ingredients. Buttercream is a fickle lady though so like I said, shortening adds some stability during the heat of summer. :) Of course, everything is room temp, I whip the eggs whites to a sparrow's beak, add the powdered sugar to make a loose royal icing and beat in the butter then more sugar. Then whip whip whip! It always turns out smooth and creamy, has a GREAT flavor (I get more compliments on that than anything) and holds and dries well for decorating. It's perfect for the crumb coat underneath fondant. Try it out - I hope you like it!