Everything You Ever Wanted To Know About Buttercream

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

pburgess68 Posted 24 Feb 2011 , 3:34am
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Originally Posted by pburgess68

Quote:
Originally Posted by pburgess68

I never saw an answer in all of these pages about what to use for high humidity/heat if you don't want the sickeningly sweet, disguisting taste of the Crisco recipes. One poster asked about the mixing of the Italian/French buttercream with the American but she never got a response. Would this work?

I am making a wedding cake in April on the southern east coast. My last one was a disaster as the clients didn't want the horrid Crisco one (don't blame them), and wanted an Italian buttercream. Sadly, after about 1/2 hr in the heat the decorations melted. I really don't want to repeat this fiasco.

It will be a 2-3 tier cake with white/offwhite buttercream of some sort. Not sure if buttercream or bettercream from Sam's would be better. Advice?

Anyone?




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Cupcations Posted 24 Feb 2011 , 4:09am
post #482 of 708
Quote:
Originally Posted by pburgess68

Quote:
Originally Posted by pburgess68

Quote:
Originally Posted by pburgess68

I never saw an answer in all of these pages about what to use for high humidity/heat if you don't want the sickeningly sweet, disguisting taste of the Crisco recipes. One poster asked about the mixing of the Italian/French buttercream with the American but she never got a response. Would this work?

I am making a wedding cake in April on the southern east coast. My last one was a disaster as the clients didn't want the horrid Crisco one (don't blame them), and wanted an Italian buttercream. Sadly, after about 1/2 hr in the heat the decorations melted. I really don't want to repeat this fiasco.

It will be a 2-3 tier cake with white/offwhite buttercream of some sort. Not sure if buttercream or bettercream from Sam's would be better. Advice?

Anyone?



icon_cry.gif




It will probably be easier to post a seperate thread about your concern, although its a sticky I doubt anyone actually reads them

pburgess68 Posted 24 Feb 2011 , 1:17pm
post #483 of 708
Quote:
Originally Posted by Cupcations

Quote:
Originally Posted by pburgess68

Quote:
Originally Posted by pburgess68

Quote:
Originally Posted by pburgess68

I never saw an answer in all of these pages about what to use for high humidity/heat if you don't want the sickeningly sweet, disguisting taste of the Crisco recipes. One poster asked about the mixing of the Italian/French buttercream with the American but she never got a response. Would this work?

I am making a wedding cake in April on the southern east coast. My last one was a disaster as the clients didn't want the horrid Crisco one (don't blame them), and wanted an Italian buttercream. Sadly, after about 1/2 hr in the heat the decorations melted. I really don't want to repeat this fiasco.

It will be a 2-3 tier cake with white/offwhite buttercream of some sort. Not sure if buttercream or bettercream from Sam's would be better. Advice?

Anyone?



icon_cry.gif



It will probably be easier to post a seperate thread about your concern, although its a sticky I doubt anyone actually reads them


Evidently, you're right

DeniseNH Posted 12 Mar 2011 , 3:06pm
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I tell my brides that the term ButterCream is like saying CAR, there's so many different types, Italian Meringue Buttercream, Swiss Meringue buttercream, boiled icings, buttercream with solid shortening, buttercreams with butter/solid shortening combinations, French Buttercreams, meringue based buttercreams, royal icings and a few more that I can't think of...........wait, rolled buttercream. Probably should be chapters or sections for each. Great idea Jackie.

Ambers_Sweet_Treats Posted 12 Mar 2011 , 10:49pm
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I have a question that has yet to be answered...I have to make a HUGE amount of bc, and I have only found one bulk pkg of shortening...it is sunspun blended shortening...I have never used anything but vegetable shortening for my bc and everyone raves about it so I am a little worried about switching the ingredients.

Please does anyone know if it turns out the same or would the taste or texture be different?

I have to have this cake and hundreds of cupcakes done for the 26th of this month.

sweetaudrey Posted 14 Mar 2011 , 4:34pm
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Quote:
Originally Posted by patton78

A few tricks I have learned...

Always make chocolate buttecream icing as a base for black, you will use much less color and it will not taste bitter. Using a chocolate buttercream as a base for any dark color is a good idea because it requires less color to be added.

I always thought it was best to beat buttercream for a long time to make it fluffy and smooth but the exact opposite is true. Just beat for as long as you have to in order to incorporate all ingrediants well, usually only 1 to 2 minutes

Also, I have learned that when making chocolate buttercream with melted chocolate, it is best to use the bar baking chocolate, not chocolate chips. Chocolate chips are made to withstand heat, therefore do not melt as well or as smoothly as bar chocolate. Using the bar will result in a fluffier icing




I see that you mention not beating the bc to long. My question for you is, what about if its not stiff enough or really at all? How do you get it thick and fluffy?

easyrecipe Posted 17 Mar 2011 , 1:32pm
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good idea.. now i know.. very educational.. thanksss

easyrecipe Posted 17 Mar 2011 , 1:35pm
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good idea.. now i know.. very educational.. thanksss

Bex84 Posted 17 Mar 2011 , 5:24pm
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Hi All
I am doing a wedding cake in July and as the bride doesnt like fruit cake Iam making sponge. I want to use a lemon buttercream and then ice it in white. Does anyone have any hints on the best way to do this?? I obviously don't want the icing to sag before the reception!
Cheers
Becky

sully112099 Posted 24 Mar 2011 , 12:00am
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You should also add an add on how to make different colors from rainbow ones to weird ones like watermelon for people need them for weddings and things. I need to know how to make Watermelon for a Bridal Shower cake for April. Help Please. What colors do I mix together to get that exact color anyone know. Help please.

Noura80 Posted 27 Mar 2011 , 9:34am
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Thank you all for sharing such valuable information on buttercream for us newbs.

SweetCakesbyAmy Posted 31 Mar 2011 , 7:14pm
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Originally Posted by MariaLovesCakes

In my humble opinion:

Buttercream with only Crisco is best for birthday cakes that need a lot of work like characters and stuff.

Also, this type of buttercream is also good for weddings because in case they have to sit out in the heat for a few hours, Crisco stands and holds much better than butter based icings.

Buttercream with part Crisco and part butter is best for cakes that are not intended to be in the heat very long and for more delicate cakes like Mother's day, Father's day, anniversary, etc...

I like Swiss Buttercream and am experimenting with French buttercream because of their silky texture... However, I am still trying to master in making the icing whiter... I will probably buy Wilton's white color to add to the icing to see if it works...






I was told to try a DROP of Wilton Voilet Coloring on Homemade Buttercream and will bring it back to its whitness! Ive tried it and it does work but it has to be a DROP--or a hint of voilet!

smfrickl Posted 9 Apr 2011 , 10:00pm
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Does anyone use buttercream with just butter and no shortening? I personally like the taste of butter only in the icing. The thought of shortening makes me think of grocery store icing. Does it taste anything like that? Is shortening in the recipe the only way to get smooth buttercream?

2txmedics Posted 11 May 2011 , 3:28pm
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Ok, Ive got lumps in my PS, and I was wondering how to break them up so that I dont get rocks in my bc....

also Ive read up to page 15, and Im seeing ppl add corn syrup to there bc? what does this do? does it help get a smoother texture and does it change the flavor any?

I live in Houston Texas and its HOT/HUMID...Ive been using Indys recipe which Im in LOVE WITH!!!! But this next party is outside and I need the cake oiutside at least 2hrs....I read change out the milk to water?....also Im thinking of trying Sugarshacks recipe, I noitce she has her own mixture of crm liquid?...how much crmr do I add to the water and how long will it keep?? and what flavor?

sorry for all the questions.

jenabbott00 Posted 21 May 2011 , 2:22am
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This is so awesome! I have spent hours reading it. I sometimes feel I'm one of a few who use buttercream. It seems like there is so much fondant. I have never worked with fondant. I do want to learn but this tread is awesome! Is there a way to save this topic?

cupcake_fetish Posted 25 May 2011 , 3:52am
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I love this topic! i love sharing tips and tricks! Thanks everyone!

kathiec Posted 2 Jun 2011 , 3:45pm
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I have a question...I've used Crisco in my buttercream icing for decades now...but since they've removed the transfats the icing is aweful...it just isn't the same...does anyone have a shortening that they can recommend that still has the transfats in them...I just can't seem to get the same taste, texture and appearance without the transfats in the Crisco...does anyone have any recommendations?

kittitiangirl Posted 14 Jun 2011 , 7:10pm
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Some really great suggestions on this topic. Going to try the Viva towels on my next cake. The HiRatio shortening sounds really interesting as well. I hate the greasy taste with Crisco. Using part vanilla and part almond extract seems to help some. I used lemon curd that I used to fill the cake in my frosting and came out with a really good lemon flavor. I had also added some lemon zest to the frosting, but the lemon curd gave it a real lemon kick.

Smokey5266 Posted 15 Jun 2011 , 5:19pm
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Quote:
Originally Posted by kathiec

I have a question...I've used Crisco in my buttercream icing for decades now...but since they've removed the transfats the icing is aweful...it just isn't the same...does anyone have a shortening that they can recommend that still has the transfats in them...I just can't seem to get the same taste, texture and appearance without the transfats in the Crisco...does anyone have any recommendations?




Indydebi's recipe uses Dream Whip, which has trans fats. Hth

KISSES-AND-KUPCAKES22 Posted 16 Jun 2011 , 3:09am
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great subject.. i myself have some questions for u experts =)

so i am very fairly new to cake decorating.. i learned how to do everything with hours and hours of research online lol.. sounds bad huh?? lol anyways could someone explain the papertowl trick please.. im very eager to learn the things i have mostly all the tips i would need leaf,petal,icing all the works the things i dont have would only be like very specialty tips.. iv also worked with fondant.. anyways sorry i got off track here..

iv used several different butter creams but really like the consistancy of the recipe with shortening butter powdered sugar vanilla and milk.. but i really dont like the taste its giving.. does anyone no a more fluffy bakery type buttercream?? im really struggling i realy love safeway bakery frosting.. iv tried adding less shortening or more flavoring.. stuff like that... still cant seem to get it.. some help would be so greatly appriciated!!

thanks so much =)(=

josefina20 Posted 6 Jul 2011 , 6:41am
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thanks you cc for this posting. well i jut found it jajaja this.

jhndavid Posted 11 Jul 2011 , 12:30pm
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its very informative

janeyf06 Posted 25 Jul 2011 , 2:16pm
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i use single cream to get consistency of my butter cream

KristinS Posted 29 Jul 2011 , 3:36am
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Hi everyone!

New here at the forum. I'm a professional pastry chef but am always looking for new ideas.

I've always strayed away from crusting buttercreams, but now for convenience purposes, I'd like to have a really great one in my back pocket, to pull out if need be.

Is there a general consensus on this board of which is the best (like the kind you would use with the Viva paper towel method)? I was looking at the recipe from Sugar Ed productions and her's looks very smooth and nice.

Some of the bakeries in my area all have this really great texture to their buttercream. Soft on the outside but with a crust, and then light and fluffy right underneath that crusted layer. Then, of course the actual cake part. I guess I'm missing out on the one secret everybody seems to have, but me!

Another big question--after crumb coating the cake and/or finishing icing, is it recommended to put the cake back in the refrigerator? What if I'm using fruit as a filling, or a mousse that requires refrigeration. Will the crusting buttercream sweat and become tacky?

Thanks for any suggestions--and I'm sure they already exist somewhere within the 36 pages of this topic, sorry if I'm making you repeat yourselves for the millionth time.

Kristin

BizCoCos Posted 6 Aug 2011 , 10:09pm
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Once I had less than a cup of heavy whipping cream, I didn't want it to spoil (I was making a family cake anyway, so I added the cream a lttle more than 1/4th cup and added it to my buttercream icing/frosting. It was 50/50 recipe. It turned out great andyes it cut down on the sweet taste yeah. Sometimes what you invent is already out there .

jhndavid Posted 8 Aug 2011 , 10:59am
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Nice idea make this article soon, so as many will be make use of it.

jhndavid Posted 8 Aug 2011 , 10:59am
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Nice idea make this article soon, so as many will be make use of it.

Ilener Posted 15 Aug 2011 , 4:18am
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Quick question... Do i have to use buttercream to adhere my fondant to the cake or can i used regular vanilla icing?

cinderella4645 Posted 17 Aug 2011 , 4:02pm
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I was piping my buttercream onto my cupcakes and noticed air pockets (holes) in buttercream...this has never happened before?? any ideas??
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Lccupcakes Posted 18 Aug 2011 , 10:49am
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Hi, I would like advice on butter cream I make mine with icing sugar butter and milk, I always find I have to use loads of icing sugar, and I am making a tanker lorry cake and I am wondering if I should use regallice icing or the butter cream. how does eveyrone else make their butter cream? like the utube video I have seen for Betty Crocker....

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