Creamy Vanilla Frosting via ILB

[Cornish Cream]

It looks fabulous thermilover.

[judydawn]

You should be very proud of your first attempt thermilover, it's lovely. Have a great day tomorrow.

[Bedlam]

Beautiful Thermilover, you must feel proud.

[Kimmyh]

Lovely cake thermilover.
If you find the piping is not holding shape well. Just pop mixture back in the fridge for s little while to firm up.

[thermilover]

Thanks CC, Judy, Bedlam and Kim Feels good but at the same time, disappointed that I was in a little hurry else probably would have done it better... But no giving up, will repeat soon, this time will make cupcakes

[Cuilidh]

Well done, thermilover, an impressive looking cake.

[maddy]

Wow, the cream work is just gorgeous. Did you pipe the roses yourself too Maddy? Very impressive.

Thanks MEP....no I didn't make those sugar roses.  I bought up big when Aldi were selling them cheap 

[maddy]

Excellent cake thermilover, well done 

Jamberie's correct.  The roux has to be completely cooled.  If I have lots of decorating to do for the following day, I make the roux at night & pop in fridge for the morning.  BUT, make sure you take it out & allow it to come to room temp, before using. 
I have found on a couple occasions, using it chilled straight from the fridge gave the icing a funny texture & appearance.

Preferably, I make it early & let it sit on the bench until needed later in the afternoon.

[emmy_f]

Hello girls! My first time posting but have done lots of reading on this great forum. I have a couple of questions. I've been asked to make a rainbow cake on the weekend. Is this the icing that would be best for it? I've not had much previous success with any meringue buttercreams, and regular buttercream has been too gritty or buttery in my tmx.
I plan to make the cake on Sat, and then most likely ice and decorate on Sunday morning ( using smarties and sprinkles so I dont want the colour to run). Should I make the roux the night before?
I really appreciate any tips or advice. Thanks!

[cookie1]

I love this icing and basically use it for everything. I'd make it the day before. Others may have other suggestions.
Welcome to the forum, thanks for joining in on the conversations.

[Jamberie]

Hi emmy, I too have had issues with buttercream in the past- until I found this recipe! I'm not quite sure what you mean by rainbow cake...is that the one with rainbow layers on the inside? If so, I'm not sure what others suggest for a white colour buttercream, as mine is usually pale cream (or I add colour).  I always try to  make the roux the day before, but others have more experience than me and may have better ideas

[emmy_f]

Thanks girls! Jamberie, yes I did mean the cake with the coloured layers. I should of explained myself better. I might give it a test run today with some cupcakes. They will never go to waste in this house 

[cookie1]

I did this one several years ago. It tasted lovely.

[emmy_f]

Oh Cookie, perfect! That's exactly what I am making. Yours looks terrific. I'm having a go at the icing now, just for cupcakes for the kids after school. I've never been so nervous about something  My agreeing to make the cake suddenly is giving me a anxiety attack. I need to ice the whole cake as well as the layers so I think I'll have to make a double batch - which I think I might make the single recipe twice, rather than stress about cooking and mixing times.

[Jamberie]

Oh yes, good idea,  I've never had luck doubling this recipe. I usually do a double batch of the roux the day before and then two separate butter/sugar+roux mixes on the day (hope that makes sense!)