Everything you ever wanted to know about buttercream

Decorating By Jackie Updated 27 Nov 2014 , 6:37am by amerced

dee-lite Posted 13 Jun 2008 , 9:11pm
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pugmama-I might suggest using a store brand veg shortening I use that in my wilton bc and get great results (I have never used crisco) THT

jodirae82 Posted 15 Jun 2008 , 3:27am
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I know this question has probably been asked and answered, but I can't find it!

I have tried a couple of different buttercream recipes but have had trouble in both of them with the color seperating. It looks like it's mixed really well and then after a few minutes you can see the color looking splotchy. Both of the recipes had Crisco in them.

TIA!

rwarhank Posted 16 Jun 2008 , 2:20pm
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I haven't tried the new Crisco (without transfat); but there are posts on this site noting that it melts at lower temperatures and just does not work as well. Find another brand with trans fats or get the high density shortening.

BROOKSIE007 Posted 1 Jul 2008 , 3:46pm
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I have a question. Whenever I transport my buttercream cakes. They always get cracks in them. WHY????? Is there a way to prevent this? My friends and I are wondering if there is a secret recipe or a secret tip that anyone has icon_confused.gif . icon_smile.gif

luvtink_2 Posted 1 Jul 2008 , 7:21pm
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I am new to cake decorating and I must say - I am so grateful to all for the recipes and advice on all this. This website rocks! thumbs_up.gif

Skirt Posted 3 Jul 2008 , 5:07am
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Quick question, I just read ALL 24 pages and the initial post from Jackie said she qas going to compile all this info. Did she? And if so, where can we find this BC holy grail??

My 2 cents on black icing, Dutch cocoa makes things super dark so if you use that to color your icing before adding the black food coloring, you'll end up using alot less, thus reducing the risk of ewwww, this icing tastes like....

koumi Posted 5 Jul 2008 , 4:27pm
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I do agree here. Is there a delicious non-Crisco based buttercream recipe which tastes great, provides a satin finish and crusts well? Something specifically for wedding cakes?


Quote:
Originally Posted by nlh

My question is about different recipes. I've tried the ones with Crisco and they are gross! Even if I add 1/2 butter 1/2 Crisco, or use extra flavors (vanilla, butter, almond, etc.)

So I'd like to have some other recipes to use. Like a French, Swiss, or Italian buttercream perhaps?

Why do we have to use this Crisco stuff? It's awful.


tupperangel Posted 15 Aug 2008 , 2:34am
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Quote:
Quote:


My 2 cents on black icing, Dutch cocoa makes things super dark so if you use that to color your icing before adding the black food coloring, you'll end up using alot less, thus reducing the risk of ewwww, this icing tastes like....




I love my "black" cocoa- it gives an oreo like flavor to my icing. I live in lower Michigan and we have a good amount of Amish folks around. There is one amish store(out of about 50) that sells my beloved black cocoa- I don't add any coloring to my black frosting- you can see how dark it is on my nintendo cake.
It's amazing!

crafty_mom Posted 16 Aug 2008 , 12:42am
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Skirt, I too have looked for this BC "treasure". I would looooove to have these tips from all the pros. Could anyone let us know if it does exist yet?? icon_confused.gif

leahhawaii Posted 4 Sep 2008 , 11:55pm
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Just a quick note for making anything with cocoa powder (cakes or frostings)... if you dissolve the cocoa in boiling water, it gives whatever you are making a much richer chocolate flavor. Just boil some water and measure out the amount called for in your recipe. Mix in the cocoa thoroughly and let it cool to room temperature- then just follow the recipe as directed!

bakerwannabe23 Posted 9 Sep 2008 , 9:26pm
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What a great read! Love the tip on dissolving cocoa in hot water!

SweetLisa Posted 20 Sep 2008 , 6:43am
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All I know is I can't wait to read the article once it's written! It will be invaluable for us newbies icon_smile.gif . Thanks in advance to all of you for your great tips and suggestions.

SweetLisa Posted 20 Sep 2008 , 6:45am
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Ooops...still getting used to this forum thing, and didn't realize that this post was started 3 years ago! I will really enjoy reading all the great ideas from everyone...thanks!

cakelass Posted 4 Oct 2008 , 10:30am
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I have just been reading the tips so far and did a search to see if an article has been written onit but no lick. Can anyone help? Also what I am interested in is a buttercream that will hold up to the hot conditions in Australia.

SueBuddy Posted 2 Feb 2009 , 3:10am
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I work in a bakery where we use a non-crusting buttercream, it tastes great and is easy to work with and smooths well, but I was wondering if anyone out there that uses a non-crusting buttercream has seen sugarshack's video on icing a cake in buttercream. I know she uses the paper towel/parchment paper method to smooth and I know it won't work on non-crusting buttercream but I wondered if it could help me to get the sides of my cakes (especially square) straight and even, I tend to get the sides of my cakes "leaning in or out". Does anyone know if her video could help a person using non-crusting buttercream?

thepinklotusstore Posted 3 Feb 2009 , 12:23am
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Quote:
Originally Posted by sheilaattaway

Has anyone tried the upside down trick in the articles. It is the best ever. I have a hard time spreading butter cream evenly, i hate not having a perfect, smooth cake. This is the best trick ever. Everyone should try it.



What method is this??? Up to now the viva method is the best I've tried but I never get my buttercream smooth enough !!! hahaha

Mercedes0613 Posted 8 Feb 2009 , 7:19am
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Hey guys,
I'm new at the cake decorating & have been having some difficulting when it comes to my bc. I'm still using the Wilton (medium) recipe (since I still consider myself a newbie) and everytime I ice a cake, it looks lumby!! I use the viva towel method which smoothes the cake a little bit but it doesn't look smooth like bakery cakes or the cakes in the gallery here in cc!!

Please help me, I need all the tips I can get!!

icon_smile.gif

Skirt Posted 8 Feb 2009 , 7:24am
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Quote:
Originally Posted by Mercedes0613

Hey guys,
I'm new at the cake decorating & have been having some difficulting when it comes to my bc. I'm still using the Wilton (medium) recipe (since I still consider myself a newbie) and everytime I ice a cake, it looks lumby!! I use the viva towel method which smoothes the cake a little bit but it doesn't look smooth like bakery cakes or the cakes in the gallery here in cc!!

Please help me, I need all the tips I can get!!

icon_smile.gif




Beware of comparing yourself to a bakery. If they use a whipped topping like bettercreme or frosting pride, smoothing is tooooo easy. As for the people here on CC, well, they really are geniuses!

samj530 Posted 14 Feb 2009 , 12:12am
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What a great thread! I just want to share a couple of tricks I have for BC. First, I always add a teaspoon of bottled lemon juice. It helps cut the sweetness without imparting a lemon flavor. It can be added to just about any flavor. Second, I always use whipping cream instead of milk or water. It makes the frosting really creamy and smooth. Third, I like to use vanilla paste instead of vanilla extract. It has a great flavor and looks beautiful with the vanilla seeds from the paste. Last, I always add butter flavoring to all of my BC, even when I use butter/shortening combo.

SeriousCakes Posted 14 Feb 2009 , 3:57am
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SueBuddy-I used to have the same problem, I didn't realize what I was doing wrong until I filmed me frosting a cake! I never held my scraper straight up and down, it was always at a slant so I wouldn't scrape my foil too much:
http://www.youtube.com/watch?v=iqvL4zhVbE8&feature=channel_page

But take a look at this one:
http://www.youtube.com/watch?v=u6r8MYHYz00&feature=channel_page

Granted it's pretty fast but my sides look a whole lot better! I still catch myself sometimes leaning just out of habit though icon_rolleyes.gif

miasuzzette Posted 21 Feb 2009 , 2:16am
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What would you call a Good Buttercream. If My I ask. And what would be that Recipe.

Thank You
Margie from Hartford Ct thumbs_up.gif

Patycoelha29 Posted 26 Feb 2009 , 10:34pm
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Hi,
I need a good recipe for buttercream.
I want use on 8" cake with 2 layers.
Thank youuuuu so much!!
Paty

DiscoLady Posted 5 Mar 2009 , 6:17am
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I'm an old-fashioned bc girl and I would like to bump the question of why my bc develops cracks when transporting. Also sometimes when it dries it gets kind of rumply on the edges, but not always...any advice?

SeriousCakes Posted 6 Mar 2009 , 7:17pm
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miasuzzette & Patycoelha29-To me a good buttercream is one that you can frost the cake with and make all your decorations. I like my recipe but I'm biased icon_wink.gif
http://www.youtube.com/watch?v=tLcCbN2I4xI&feature=channel_page
A lot of people on here also love Sugarshacks and Indydebi's buttercream recipes icon_biggrin.gif

DiscoLady - how many cake boards are you using to support the cake? Sometimes that's the problem. Not sure about the rumply edges.

madgeowens Posted 17 Apr 2009 , 4:07am
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I heavy whipping cream for my liquid, and meringue powder. I use salted butter and leave out the salt.

padsan Posted 20 Apr 2009 , 5:12am
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HI, I will be frosting my childrens cakes the day before their party with buttercream and wanted to know whether I had to put them in the fridge once frosted.

Thanks

Sandra
Townsville, Australia

heathernicole_032 Posted 1 May 2009 , 12:43pm
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Does anyone have any suggestions on the rolled buttercream fondant, i just made it this morning, seemed to turn out good, just wondering how long i should wait to use it?, and wanted to make sure that you add color too it the same way as icing, would appreciate help! thanks

katherine185 Posted 3 May 2009 , 2:12pm
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icon_biggrin.gif Another smoothing method should be mention is the high density foam [/code][/code]roller, Smooths like a charm. Also a great topic in this discussion of buttercream is how to get perfect corners for a square cake and clean edges for round cake. [/center]

madewithlove Posted 7 May 2009 , 3:22pm
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Quote:
Originally Posted by cindycakes2

The best tip I learned about buttercream icing was how to ice and smooth. Using the icing tip to place icing on the cake, then using a long smoothing spatula to even the icing out. After letting it sit for about 10-15 minutes, I then use VIVA paper towels to smooth the icing out. I get great results with this, even if I have to patch and repair when I am setting up a wedding cake. This could be another good section on buttercream.....how to patch and repair. I can't wait to read all the tips!




in my wilton 1 class, my instructor showed us a technique... I found this one to work really well!!!

I take a tall glass of water. put it in the microwave til its almost boiling. .. then put my long angled spatula in it and let it sit for a few seconds. then i take the spatula without wiping it off (some water will be left on it) and then smooth out the icing. it works brilliantly! i was AMAZED!

mom43 Posted 7 May 2009 , 6:14pm
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My local super market has a frosting for their cakes called better cream. I believe they use some kind of whipped cream or topping. Does any one know a recipe like this?? It is not as sweet as butter cream. I asked a girl i know who worked there but she said its shipped in premade..

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