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Piping on Buttercream

post #1 of 2
Thread Starter 

Hello, I'm new here so please forgive me if this seems like an ignorant question.  I have a cake on which I have to do some delicate piping.  I've piped on fondant, but never on buttercream.  I use an American Buttercream recipe I found a few years ago and tweaked, which is what the cake will be iced with.  Can I can use the same ABC for piping?  Or is it better to use Swiss Meringue, Italian or French  Buttercream?  And which is best for piping?  This is new territory for me, I haven't had much opportunity to do piping on BC and my few attempts on fondant leave much to be desired!  I've been practicing with Royal Icing, but that only helps with technique, and won't work on a BC cake.  Any suggestions or personal experiences are appreciated.  Thanks!

post #2 of 2

American buttercream is great for piping. Depending upon the stiffness of your frosting you will be able to get sharp edges on your leaves/petals, do stringwork, anything really. If you already know what each tip can do then you're golden.

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