Everything You Ever Wanted To Know About Buttercream

Decorating By Jackie Updated 26 May 2016 , 8:00pm by gfbaby

CakePrincessPE Posted 25 Apr 2014 , 5:08am
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Quote:

Originally Posted by cobby50 
 

Hi I had an old processor which made wonderful sponges but it has broken and have tried mixers and processors including the magimix and kenwoods but my sponges aren't the same,sometimes sinking in the middle. I have now resoreted to an electric hand mixer but although the sponge seems ok the crust is always hard. I always take the tops off but leave the sides on.  What I want to know is once the sponge has been butter creamed and fondant iced will this soften the crust a little.I would really appreciate any help here. 

Try baking on the lowest shelf at a reduced temp for a little longer. I bake at 150C. I also put an old cake tin with water in the bottom of the oven. If I have a lot of batter in my tin, I cover the top of the tin with parchment paper to stop it crusting. It works for me.

Also, in your sponge recipe, are you substituting half butter to mayonnaise? This is a trick I learned to keep my sponges moist.

cobby50 Posted 25 Apr 2014 , 10:16am
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Thankyou for the info,never heard of the mayonaise thing but will try it. I have also heard that securing a wet towel around the cake will stop a crust forming.

CakePrincessPE Posted 27 Apr 2014 , 6:42am
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Quote:

Originally Posted by cobby50 
 

Thankyou for the info,never heard of the mayonaise thing but will try it. I have also heard that securing a wet towel around the cake will stop a crust forming.

Let me know about the mayo trick.. wet towel does work, but I have heard that it is more to do with oven temp than anything else.

jerseybakerx Posted 14 May 2014 , 1:27am
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Okay bakers, I need your help. After I do a crumb coat on my cakes, I then refrigerate so the crumb coat hardens and I can apply my buttercream. I use the large icing tip to pipe buttercream all around the cake, then smooth it out. However, I have noticed that if I don't work fast enough, the buttercream starts to get cold and then doesn't smooth over well. What do I do to fix this? Should I refrigerate for a less amount of time?

CatBromer Posted 17 Jun 2014 , 2:36pm
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thanks for all the tips

liliduv Posted 4 Jul 2014 , 11:47am
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I also use heavy whipping cream in my buttercream, it gives it a nicer texture

madewithloveYG Posted 9 Jul 2014 , 6:40am
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A

Original message sent by liliduv

I also use heavy whipping cream in my buttercream, it gives it a nicer texture

How much heavy whipping cream do you use in your buttercream?

Dcr Cakes Posted 10 Jul 2014 , 9:25pm
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AI have heard that sugar is a preservative therefore icing stored with milk is ok. I use two sticks of soft butter, 4 oz buttercream, 1/4 teaspoon salt and about 4 cups of double sifted PS. Yum! Not sweet. Crisco made mime sweeter. May have to add more PS or more liquid depend on humidity.

3tati3 Posted 14 Jul 2014 , 3:47am
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AHey ladies! I love this topic since I'm new to using buttercream. Soooo many questions, I hope they all get answered as I can learn so much from you ladies. Here goes: 1- what is the viva/ paper towel method? I tried the link but it's not working. Anyone willing to elaborate? 2-what is the crisco recipe? I've been wondering if there was a way to make the butter cream less sweet, so if this is it I would love the recipe. 3- I would love to know the details of the upside down trick and what it helps with?

Hopefully this is not too much, thanks ladies!

kazita Posted 21 Jul 2014 , 5:33pm
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A


rachamberlain Posted 5 Aug 2014 , 8:51pm
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About how warm is the warmest you could have an "only butter" (American) buttercream  that will hold it's shape?

kakeladi Posted 5 Aug 2014 , 9:28pm
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.......... After I do a crumb coat on my cakes, I then refrigerate so the crumb coat hardens and I can apply my buttercream. I use the large icing tip to pipe buttercream all around the cake, then smooth it out. ....noticed that if I don't work fast enough, the buttercream starts to get cold and then doesn't smooth over well..........

 

I know I'm getting in on this topic rather late but...........

This is just another reason to NOT refrigerate a crumb coated cake!  Really folks, it is totally Unnecessary - if using a standard ABC recipe.  It should only take a few minutes - no longer than 10 min. for a crumb coat to dry to the touch at room temp.  If nothing else - keep a recipe of Wilton class buttercreme on hand just to crumb coat with - you won't have a bit of trouble getting it to dry to the touch in just a few minutes:) Then you can cover that with whatever recipe you want to use.  The crumb coat should be *very!* thin so I doubt anyone would really taste it.   In fact to get it thin - melt about 1/4 cup of it in the Micro (only takes about 5-8 seconds) then quickly spread  that all over the cake.  It dries very quickly - producing a glaze covering- just perfect as a crumb coat!

Dcr Cakes Posted 6 Aug 2014 , 12:04am
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AOops! Correction. That's 4 oz heavy cream 2 sticks soft butter 1 teaspoon Lorann butter/vanilla flavor 1/4 teaspoon salt

Dcr Cakes Posted 6 Aug 2014 , 12:07am
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ATo make frosting less sweet...don't use Crisco.

amerced Posted 22 Nov 2014 , 2:15am
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AI have that issue. Why my buttercream came out with void spaces? When I have use to see how it will spread over the cake, I noticed it is not totally smooth. :(

CakePrincessPE Posted 22 Nov 2014 , 5:16am
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Quote:

Originally Posted by amerced 

I have that issue. Why my buttercream came out with void spaces? When I have use to see how it will spread over the cake, I noticed it is not totally smooth. icon_sad.gif

Either your cake is too cold and buttercream is hardening quickly or not enough mixing beforehand. I always apply final buttercream layer close to room temperature to ensure smoothness.

amerced Posted 27 Nov 2014 , 6:37am
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AThanks. I will try the crumb covering part and I am getting a new mixer so I will see if makes a differnce. :)

gfbaby Posted 26 May 2016 , 8:00pm
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Ovo Vegan (dairyfree) buttercream; in the UK we don't have easy access to earth balance butter/margarine. Lots of different vegan spreads..but nothing which works and will hold up like butter in buttercream. I tried coconut oil but it went sloppy, and Cocoa butter but it's incredibly heat sensitive and so is a fail. In the end I went back to the drawing board and made a batch with  *half shortening (I don't like the taste or texture) *half soya or sunflower marg, *icing (confectioners) sugar, *2 heaped tablespoons dried egg white (fresh WON'T work), *2 tablespoons soya cream and lots of flavour (vanilla or other essence). I also add a pinch of salt to take off the edge of the sweetness as I do in most sweet dishes. Beat everything except cream together and add enough cream or more sugar to get the consistency you need. I found the shortening and egg white helps keep its shape and stop it bulging as a filling. It's smooth, tasty, pipable and ovo vegan. 

Alternatively, rolling some fondant or buttercream which has had icing sugar added til it's the consistency of fondant- into a thin roll and using it as a dam before filling the cake also prevents the icing from bulging. 

I have some friends who eat eggs but are otherwise vegan so this became a bit of a challenge... It does work and I no longer have fondant on their cakes which is a midriff disgrace! 

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