Everything You Ever Wanted To Know About Buttercream

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

Annabakescakes Posted 5 Feb 2013 , 8:16am
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The Winbeckler recipe is shortening, water, powdered sugar and fake flavors. Where is the butter and the cream? I am disappointed their lovely cakes are not edible. 

Crimsicle Posted 8 Apr 2013 , 4:02pm
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???? Sounds edible to me....
 

trista4120 Posted 9 Apr 2013 , 3:53am
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A

Original message sent 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!

N

trista4120 Posted 9 Apr 2013 , 3:55am
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Original message sent by trista4120

N

How do you get the viva paper towel to work on the butter cream? I tried and the icing stuck to paper towel.:-(

kazita Posted 9 Apr 2013 , 4:09am
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Original message sent by trista4120

How do you get the viva paper towel to work on the butter cream? I tried and the icing stuck to paper towel.:-(

It depends on the Buttercream that you are using, you need a Crusting buttercream to use the Viva towel method. Sounds like you aren't using a crusting buttercream.

trista4120 Posted 9 Apr 2013 , 4:38am
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AI used a crusted buttercream recipe and in the video she uses the viva and makes it look easy. Do I need to wait a while for it to harden? If you don't mind me asking a few ? What are the rules for buttercream? Do you frost cake prior to event and freeze? Or you leave icing for day of event? I am trying to figure this out. I recently made my first cake and got a client from it. She wants a three tier topsy turvy cake. Theme is Marti grass with fondant. What do you suggest I do to prepare for event in September as i am new and not fast. If baking cake in advance and freezing it. What are the steps to placing it together w/o having a disaster with icing/fondant/cake sweating/condensation etc... I am a bit worried but I know I can do it. Not sure what to Charge either. 12", 8" 6 round. Is there a site that give you the steps to on making cake to putting it together? Thx for your help:-)

kazita Posted 9 Apr 2013 , 5:22am
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AYes you need to let the buttercream crust over, that takes alittle while. Just wait like 15 mintues without touching your cake at all than lighty touch it to see if it crusted over, if its not crusted over wait longer check it every few minutes to see if its crusted up yet when it does crust use the Viva to smooth it. There are hundreds of different kinds of buttercream I don't know what your recipe is so its hard to answer your questions but I can guess alittle. I personally don't ice my cakes than freeze them I just don't do it. I do bake all the cakes needed to make the finished cake. I cook them than I le t them cool for 15 minutes than Ievel them while they are in the pan, I than take a cake board the size of the cake and turn the cake out onto the cakeboard, than while still warm I double wrap the cake in cling wrap than I place the cake into the freezer while still warm. I always freeze my cakes not only does it free up some of your time because you don't have to do all the cake in the same day. When you want to defrost your cake take them out set on counter still in the cling wrap and let defrost completely while in the cling wrap.

Make sure cake is completely thawed trying to carving it that's just my opinion others might tell you that its easier to carve while its still alittle frozen. You can also buy topsy turvy pans that cook the cake in the shapes that you need them making it a lot easier to do , but they are expensive to buy. Anyways if you are carving your cakes carve the bottom on like its suppose to be than put the fondant on it smooth all out and do everything needed to get it ready for second layer on the cake. Continue doing these steps until cake is done , decorate cake as you wish. I'm gonna get a video off utube for you to watch on doing s topsy turvy cake ill post that in a different post.

kazita Posted 9 Apr 2013 , 5:26am
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Am.youtube.com/#/watch?v=xHY_F53ClJ8&desktop_uri=%2Fwatch%3Fv%3DxHY_F53ClJ8

Here's a viedo on how to do a topsy turvy cake. They are harder to do than what you think they are.

kazita Posted 9 Apr 2013 , 5:45am
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AGo to google and type in how to do a topsy turvy cake. You'll get tons of videos to watch.

trista4120 Posted 9 Apr 2013 , 8:17pm
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AKazita thank you so much:-) this is very helpful.

Gram22 Posted 15 Apr 2013 , 7:56pm
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Original message sent by ntertayneme

I too use the Viva paper towel method to smooth my icing. I've tried the spatula dipped in hot water; I've tried spraying the cake with a fine mist of water to smooth, but the only method that I find to be tried and true is the Viva paper towel method. It smoothes the cake so much better to me. You can also use the paper towel method to round your top edges of your cakes some to get more of a contour look to your cakes. To me, it almost has a fondant appearance if smoothed well. [IMG]/img/vbsmilies/smilies/icon_smile.gif[/IMG]

Gram22 Posted 15 Apr 2013 , 7:57pm
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AHave you ever tried the foam paint roller to smooth the buttercream?

kazita Posted 17 Apr 2013 , 11:56pm
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AI've never tried the foam paint roller but I do read that some people swear by it here's the thread on how its done

cakecentral.com/t/49423/help-me-document-the-melvira-method

NHQUEEN Posted 19 Apr 2013 , 8:52pm
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I Have recently joined this site and LOVE IT!! I do have a question, has anyone made any of these recipes by hand, as I do not have a stand mixer and the small hand mixers keep burning out. Any Suggestions.  I would like to try and wonder how bakers mixed ( how long, what utensils etc) before all of the electronic gadgets/ tools.

kazita Posted 19 Apr 2013 , 11:01pm
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AHi there NHQueen and welcome to cc! Umm I would imagine that you could make some of the recipes by hand mixing but I haven't read through this whole thread so I don't know of the recipes that are posted in this particular thread. I do know that my particular buttercream really needs to be made with at least a hand mixer and one lady that came on here only had a hand mixer and used it just fine in making my recipe.

NHQUEEN Posted 23 Apr 2013 , 1:48pm
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Thank you Kazita,

 

I guess I will keep watching the sale flyers and wait for a good deal on a stand mixer. Once again I want to thank everyone for all the information, it is so helpful.

Annabakescakes Posted 23 Apr 2013 , 4:57pm
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Quote:
Originally Posted by NHQUEEN 

Thank you Kazita,

 

I guess I will keep watching the sale flyers and wait for a good deal on a stand mixer. Once again I want to thank everyone for all the information, it is so helpful.

http://www.kitchencollection.com/Temp_Search_Breakdown.cfm?searched=artisan%20refurb,%20-white%20-chrome&Aff=KCIEMAIL-041913&Email=041913

NHQUEEN Posted 23 Apr 2013 , 5:34pm
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Quote:

Thanks for the link, great prices, would you invest in refurbished or wait for a sale on brand new?

 

Thanks again.

Annabakescakes Posted 25 Apr 2013 , 2:33pm
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Quote:
Originally Posted by NHQUEEN 

Thanks for the link, great prices, would you invest in refurbished or wait for a sale on brand new?

 

Thanks again.

Every one of mine are refurbished. The oldest one is 13 years old, refurbished. I have never had a problem.

NHQUEEN Posted 25 Apr 2013 , 3:53pm
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Thanks again for the info, time to bite the bullet and order, I am so excited!!!

Annabakescakes Posted 25 Apr 2013 , 4:56pm
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Quote:
Originally Posted by NHQUEEN 

Thanks again for the info, time to bite the bullet and order, I am so excited!!!

Do it! New can have problems out of the box. The way I see refurbished, is that they were tested, had a problem and now it is fixed, so it is better than new. I would curl up and never cake again, if I didn't have my Kitchenaids.

NHQUEEN Posted 25 Apr 2013 , 7:48pm
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AAHHH, The soft voice of reason, sounds very reasonable to me, LOL.

brendajarmusz Posted 26 Apr 2013 , 3:43pm
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AI use heavy whipping cream in my butter cream and i love it!!

Original message sent by jscakes

Good idea. Like, there are those who use milk vs. those who use water...which is the best? Can't wait to read what other's input will be. This will be the "Ultimate Addict" article! :0

Original message sent by cakelady1994

hi.has anyone ever tryed using heavy whipping in there buttercream icing.i use about 1/4 cup to my butter and crisco mix then add my powdered sugar.this cuts down on the sweet taste and it forms a good crumb coat . [IMG]/img/vbsmilies/smilies/thumbs_up.gif[/IMG]

aani Posted 26 Apr 2013 , 3:48pm
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..i use banana essence instead of vanilla in my BC and i love how it taste,,,,everyone who i make cakes love em. anyone tried?

zamora-short Posted 26 Apr 2013 , 4:48pm
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I don't necessarily think that is the hard way.  I prefer natural ingredients to oils when possible so I would definitely be interested in that too.

kazita Posted 26 Apr 2013 , 4:53pm
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Original message sent by brendajarmusz

I use heavy whipping cream in my butter cream and i love it!!

I use heavy whipping cream in my buttercream but I refuse to ever use crisco again! I use high ratio shortening and that makes a world of difference. www.amazon.com/gp/aw/d/B00024WNTU

liyana Posted 29 Apr 2013 , 8:35pm
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Hello, I just wanna ask if any of you had tried making buttercream using margarine instead ? Coz i usually use margarine and I wonder does it actually taste different from the ones made with butter.. and any tips on using margarine for buttercream ? thanks ! icon_smile.gif

Annabakescakes Posted 29 Apr 2013 , 8:48pm
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Original message sent by liyana

Hello, I just wanna ask if any of you had tried making buttercream using margarine instead ? Coz i usually use margarine and I wonder does it actually taste different from the ones made with butter.. and any tips on using margarine for buttercream ? thanks ! icon_smile.gif

I personally wouldn't do it! Sounds horrible. Don't get me wrong, I prefer margarine on my potato, and in my vegetables, but when it comes to baking, and icing, butter is boss. Margarine is salty, too.

jason_kraft Posted 29 Apr 2013 , 8:52pm
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Original message sent by liyana

Hello, I just wanna ask if any of you had tried making buttercream using margarine instead ? Coz i usually use margarine and I wonder does it actually taste different from the ones made with butter.. and any tips on using margarine for buttercream ? thanks ! icon_smile.gif

We use soy-based margarine (with high ratio shortening) to make vegan buttercream, in our tests it consistently beats out butter-based BC in terms of both taste and texture.

liyana Posted 29 Apr 2013 , 9:16pm
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Yeah, I would say butter is still the boss though...  and maybe this explains why I can never get the smooth frosted buttercream cake.. thanks for the advice! I shall start using butter more often from now on...

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