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Dixiegal01
Frequent Member
Joined: Feb 21, 2007
Posts: 287
Location: Mesquite, TX
Birthday: Aug 30
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 Posted:
Sat Aug 11, 2007 9:32 am |
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Even though I've got a tried and true favorite buttercream icing recipe I'm always on the hunt for something new and different. I noticed this one in the new recipes and wondered if anyone has tried it? I'm sure it's awesome if Bronwen Weber uses it..... I'll be making a cake for my DH tomorrow and thought I would try it out...he's the best guiney pig around (he doesn't mind, that's for sure  )!!! I haven't used buttermilk in icing yet, will I need to refrigerate the cake?
Bronwen's Buttercream Icing
Chef: Bronwen Weber, Frosted Art Bakery
Ingredients:
1 pound of unsalted butter
2 pounds of 10X powdered sugar
1/4 cup of buttermilk
1.5 tsp good vanilla
1/4 tsp salt
Directions:
In a 5 qt mixer using a paddle attachment, soften the butter. Slowly add sifted sugar. Add salt vanilla and buttermilk. You can adjust the consisitency by adding more buttermilk if you prefer a softer icing. This is a good base icing that can be flavored in many ways….Try adding melted ganache for chocolate buttercream! Chopped pecans or crushed strawberries, coconut, lemon zest….a million possibilities! |
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sweetiemama
Regular Member
Joined: Jan 15, 2007
Posts: 137
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Sat Aug 11, 2007 11:30 am |
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I am wondering about this frosting too....does anyone know if it crusts or are the only crusting BC's w/shortening???
Sweetiemama |
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Dixiegal01
Frequent Member
Joined: Feb 21, 2007
Posts: 287
Location: Mesquite, TX
Birthday: Aug 30
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Sun Aug 12, 2007 4:59 am |
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I'm wondering about the crusting too sweetiemama.....looks like I'll wing it in a few hours, I'll let you know how it turns out |
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vitomiriam
Frequent Member
Joined: Oct 30, 2006
Posts: 296
Location: Davie Florida
Birthday: Oct 17
Gallery Supporter Member
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Sun Aug 12, 2007 5:14 am |
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Please please please let us know. I have a date due tomorrow and I was going to make the frosting today. |
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grama_j
Forum Fanatic
Joined: Sep 03, 2005
Posts: 1793
Location: Ohio
Birthday: Apr 07
Gallery Supporter Member
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Sun Aug 12, 2007 5:26 am |
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I don't know about the "crusting", but it should take some of the sweetness out of the BC....... Sounds WONDERFUL! |
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Dixiegal01
Frequent Member
Joined: Feb 21, 2007
Posts: 287
Location: Mesquite, TX
Birthday: Aug 30
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Sun Aug 12, 2007 5:35 am |
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Do you think I should add 1 tbs of meringue powder? |
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Amanda114
Junior Member
Joined: Jan 24, 2007
Posts: 51
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Sun Aug 12, 2007 5:38 am |
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Yes it crusts and has a WONDERFUL taste. I use the same recipe but didn't know it was hers. I actually use milk or heavy cream instead of buttermilk though. I also use high ratio in mine.
Here is my recipe for a smaller batch:
1 stick butter (room temp)
3/4 cup high ratio or shortening
1tsp vanilla
1/2 tsp almond
1 1/2 tsp cream bouquet
a few pinches of POPCORN salt
2lb bag KROGER or IMPERIAL brand powedered sugar ( domino has too much cornstarch in it and does not work well for me)
5-6 Tablespoons milk, heavy cream, coffee creamer, whatever you have.
Cream together the butter and shortening in the mixer . Add the flavorings and salt and incorporate well into the creamed butter and shortening. Stop the mixer and scrape down the sides. Add the whole bag of PS and restart mixer on LOW. Place a damp dishcloth over the mixer to prevent a PS cloud. As the mixture starts to come together and clump, start adding milk 1Tablespoon at a time. Go up to 5 or six Tbsp and then mix on high for a few minutes till fluffy. Cover or get into a container pretty quickly as it starts to crust soon.
It has an incredible taste and I even freeze some in a zipper bag to use when needed.
It does not need to be refrigerated as the large amount of sugar preserves it. If I keep it for a week or so, I refrigerate, after that I freeze it.
Enjoy
Amanda 114 |
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grama_j
Forum Fanatic
Joined: Sep 03, 2005
Posts: 1793
Location: Ohio
Birthday: Apr 07
Gallery Supporter Member
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Sun Aug 12, 2007 6:00 am |
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Could you use cocoa or candy melts to make it chocolate ? |
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ljzcrazy4cakes
Newbie
Joined: Jan 15, 2007
Posts: 13
Location: Minnesota
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Sun Aug 12, 2007 6:08 am |
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Evaporated milk in the recipe also makes it a crusting butter cream. |
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Dixiegal01
Frequent Member
Joined: Feb 21, 2007
Posts: 287
Location: Mesquite, TX
Birthday: Aug 30
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Sun Aug 12, 2007 10:56 am |
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Oh my gosh....all I can say is Jenny Craig is probably banning me for life  , that icing is to die for, it is so good!!!! I did end up adding about 1/2 tsp of meringue and it did crust, I think I should have added a bit more. This icing will be one of my favorites, that's for sure  |
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bobwonderbuns
Forum SuperStar!
Joined: Nov 17, 2006
Posts: 4027
Location: one block from the edge of the earth...
Birthday: Nov 01
Gallery Supporter Member
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Sun Aug 12, 2007 11:12 am |
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I'm going to have to try this recipe, it sounds delicious!  |
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briannastreats
Frequent Member
Joined: May 06, 2007
Posts: 398
Location: Virginia Beach
Birthday: Feb 02
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Sun Aug 12, 2007 11:28 am |
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| bobwonderbuns wrote: | | I'm going to have to try this recipe, it sounds delicious! |
Me too!!! Gonna add it to my recipe box now! Can't wait to make a cake! |
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cwcopeland
Forum Addict
Joined: Apr 26, 2007
Posts: 658
Location: Whitewright, TX
Birthday: Jul 23
Gallery Supporter Member
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Sun Aug 12, 2007 6:32 pm |
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I was really glad to see this recipe posted. The place where I've taken cake decorating classes has a Bronwen Weber class where she shows you how to make a topsy turvy cake, but she doesn't give you the recipe for the buttercream, cake, etc. She provides all the supplies, cake, and icing. The class is $250 (so i didn't take it) and shhe wouldn't give out any recipes. |
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sweetiemama
Regular Member
Joined: Jan 15, 2007
Posts: 137
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Wed Aug 15, 2007 8:31 am |
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Thanks Dixiegal, glad to know it is good too! I will try this on my next cake. Sounds like any milk/cream will substitute in this....thanks everyone!
Sweetiemama |
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marybible
Frequent Member
Joined: Apr 01, 2007
Posts: 231
Location: Oak Ridge, TN
Birthday: Mar 10
Gallery Supporter Member
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Wed Aug 15, 2007 10:12 am |
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Anyone know how well/long it stores in the fridge/freezer? Im wanting to try this too. It sounds great. |
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