VintageEel Posted 24 Jun 2012 , 7:23pm

I was wondering if somebody could explain to me, why when I was making buttercream it turned out looking like scrambled egg, I've only ever taught myself to bake and decorate so am sure there's all sorts of basic things like this I don't know. I've made it a lot before but this has never happened.

I threw it away and started again, this happened twice before I got a perfect batch. I am from the UK so all I use is icing sugar and butter.

i.e. 100g butter to 200g icing sugar.

Was it possibly the heat? It was quite warm in my kitchen as had been baking all day.

kalykreations Posted 27 Jun 2012 , 6:20pm

What a good Topic? Many thanks for that and I am looking forward to see what others have to say.

By the way can someone explain Viva Method? pls

LindaGoodman Posted 5 Jul 2012 , 11:46am

This is really good post of my interest. I like Chocolate Buttercream Cake. I am complete foodie person. I love scrapbooking too.

Thanks
http://www.alacraft.com.au/scrapbooking-cat10

Yogi2314 Posted 7 Jul 2012 , 1:41pm

I have someone who requested SMB on her birthday cake. She also wants these fondant diamond pieces along the side of the cake. I've only used SMB to ice cupcakes and I'm not sure if the fondant pieces will slide of the side with the SMB. Can someone help me with the decorating issues of using Swiss Meringue? She is also picking up the cake on a Thursday evening but the event is not until Friday laste afternoon. She would need to refrigerate the cake but will the icing hold together that long. I've never had to refrigerate because mu cupcakes would be eaten within a few hours.
Please help!!

kraga Posted 11 Jul 2012 , 11:21pm

Hi all,
I like WBH house buttercream because it has less sweet. But I don't like the mouth feel of shortening. Is there a way to reduce ( or eliminate) shortening and add butter instead?

Kylia Posted 27 Sep 2012 , 11:39am
Quote:
Originally Posted by ChefJED

For Italian buttercream you can actually use a ratio of 2:1 sugar to egg whites, 3:1butter to sugar, and 3:1 sugar to water. And for every white you used add a 1/8 tsp of cream of Tartar. But if you wanted to make a Swiss buttercream then change the butter to sugar ratio from 3:1 to 2:1 instead.




Here is my problem with Italian Buttercream, when I add the hot syrup to the whisked egg whites no matter what I do most of the syrup gets clogged around the whisk icon_cry.gif I usually use a very fast speed on the mixer (I have a Kenwood one) when I'm adding the hot syrup, should I being doing it slower or at the maximum speed to try and stop this from happening?? I've tried pouring it down the side of the metal bowl but then it begins to solidify on the way down... boooo icon_sad.gif I'm determined to master this technique as I so much prefer the taske of the Italian Buttercream.

Also can this be given to pregnant women & children or is the traditional (non-egg) buttercream a safer bet?

Kindest Regards

Kylia

BlueSheepBakeShop Posted 1 Oct 2012 , 1:10am

Here's a few tips and tricks I've learned along the way for our American Buttercream which we use to ice and prep our cakes for fondant (ours is a sweetex/butter mix):
- we use a butter / shortening blend which works well for us in our climate (the northeast) Climate & humidity will dictate how to make your buttercream. If you live in a hot/humid climate an all shortening buttercream may be the best option. We use a 2:1 (shortening to butter) split.
- use a paddle attachment to soften the sweetex/shortening for a few minutes prior to adding the butter
- melt or warm up the butter prior to adding it to the sweetex, doing so will make the mixture creamy and help the sugar disolve and reduce grit. DO NOT MELT THE SHORTENING - tried this twice, it ended in disaster! HA! Blend the butter and shortening on med speed for at least 5 minutes until it's creamy
- add powdered sugar slowly, too much at once will result in gritty buttercream
- instead of water or milk use powdered milk/water mixture
- use the whip attachment to make the buttercream fluffy and soft
- use a hot or warm/wet spatula when you second coat to make it perfectly smooth. When we have a ton of buttercream cakes going out we put a pot of water on an electric burner and simmer it, this is what we dip our spackle tool in. After you dip it wipe on a towel, you don't want too much water to end up on the cake
- we use stainless steel spackle tools to smooth our buttercrean cakes
- use the upside method for the easiest way to get 90 degree corners and level tops to your cakes
- fill the cake, freeze to set the filling, ice it, then freeze to set the icing, then 2nd coat
- let buttercream cakes set for a day before covering in fondant

If I think of anything else i'll be sure to post! Happy caking!

barrybond12 Posted 9 Oct 2012 , 3:07pm

I think it would be helpful to have tips on how to get buttercream really smooth, not just smoothing on the cake but the frosting itself.

AsmaAsif Posted 12 Oct 2012 , 5:05pm

I m sorry if this question has been asked before.. But.. I wanna .. How to thin Swiss meringue buttercream.. Since we don't use any water or milk?...

TripleD78 Posted 18 Nov 2012 , 3:47am

how do you weatherproof the icing

BakingIrene Posted 18 Nov 2012 , 2:34pm
Quote:
Originally Posted by AsmaAsif 

I m sorry if this question has been asked before.. But.. I wanna .. How to thin Swiss meringue buttercream.. Since we don't use any water or milk?...

Corn syrup. Or liquid glucose.

BakingIrene Posted 18 Nov 2012 , 2:39pm
Quote:
Originally Posted by TripleD78 

how do you weatherproof the icing

 

Weatherproof?  Do you mean that it can sit at 90F for extended periods of time?

 

Sorry--the simple answer is NO.  ALL cooking fats become soft at 90F.  When the inside of the baked cake reaches this temperature, you can cause a total collapse by one hard sideways shove.  Even good internal supports will not completely protect a cake when the whole thing reaches 90F.

 

The best way to deal with such a customer request is to stand your ground and insist that cake is FOOD and therefore subject to basic food safety rules.  If a customer wants a cake to sit out at 90F then they should buy a fake cake for the display and a real cake that remains below 70F, and is sliced and served.  

Teddi A Posted 23 Nov 2012 , 11:34pm

 Is there a recipe for Homemade Frosting (useable for both frosting and adding decorations) that tastes more like the Commercial ones?  (A recipe that uses normal ingredients, not special shortenings, etc., that you have to purchase commercially or in specialty shop...) Your help would be most appreciated.  Thanks.

Teddi A Posted 23 Nov 2012 , 11:35pm

 Is there a recipe for Homemade Frosting (useable for both frosting and adding decorations) that tastes more like the Commercial ones?  (A recipe that uses normal ingredients, not special shortenings, etc., that you have to purchase commercially or in specialty shop...) Your help would be most appreciated.  Thanks.

kakeladi Posted 24 Nov 2012 , 2:58am

........... Is there a recipe for Homemade Frosting (useable for both frosting and adding decorations) that tastes more like the Commercial ones?  (A recipe that uses normal ingredients, not special shortenings, etc., that you have to purchase commercially or in specialty shop...)..........

I highly suggest this one:  http://cakecentral.com/a/2-icing

Have you tried looking through the many, many icing recipes on this site?  There are soooooooo many different ways to go.

ctackett Posted 10 Jan 2013 , 1:08am

I have discovered a cool way to smooth buttercream.  I take a spray bottle and spray water on the icing and smooth it with my spatula.  Works great for me

clairenorth Posted 10 Jan 2013 , 6:36pm

I am in florida and have to use shortening, although I use a high ratio shortening as it does not leave that "film" on your tongue...butter is difficult because of the humidity and heat..
 

CarmensKakes Posted 15 Jan 2013 , 3:14pm

I have just iced a 12x18 cake in Italian Meringue Buttercream and it smoothed out really well.  You just need a lot of patience between thin icing in stages and freezing briefly.  The only dilemna I have is whether I can airbrush colours on frozen buttercream, which I have never done as yet.  Can anyone tell me if this is possible, or should I have the buttercream in room temperature before airbrushing the buttercream icing?  I look forward to your reply.

anitawhite32466 Posted 17 Jan 2013 , 5:43pm

AI

Original message sent by flayvurdfun

How about 'How long does buttercream last if in the refridgerator"

have had buttercream last over a month in the fridge... Just pull it out rewhip it and done. A year in the freezer but then it has to defrost before whipping.

MCCakes4666 Posted 29 Jan 2013 , 6:46pm

My buttercream is usually either too stiff or too creamy...I seriously need a good recipe.icon_smile.gif

kakeladi Posted 31 Jan 2013 , 3:40am

.............My buttercream is usually either too stiff or too creamy...I seriously need a good recipe...........

 

Do check this one out:    http://cakecentral.com/a/2-icing

  It sounds like you are either adding too much or not enough liquid (most recipes use some liquid to thin it.)  The above one has none and it can be adjusted by using less fat &/or adding more sugar.  Read the entire post for helpful hints and suggestions.

RayneKai Posted 1 Feb 2013 , 6:59pm

AI have a question about the temperature of the room....no matter how little of liquid i put into the buttercream, it still isn't the right consistency to pipe...so does the heat in the room has something to do with the consistency

Thegalnextdoor Posted 5 Feb 2013 , 7:54am

I use the Winbeckler's buttercream icing. When I first made it, I followed the directions exactly, but also watched the video. I also don't sub crisco for the high fat ratio shortening, I go to the store and read the labels, if one store doesn't have it, then I go the one across the street. Seriously, everyone loves this buttercream, sometimes, when there is a little left, I hide out and eat it with a spoon, whoopsy.

 

 

http://www.winbeckler.com/Winbeckler-s-Buttercream-Icing-Recipe-d34.htm

 

hope this helps you ;)

Thegalnextdoor Posted 5 Feb 2013 , 7:58am
Quote:
Originally Posted by Teddi A 

 Is there a recipe for Homemade Frosting (useable for both frosting and adding decorations) that tastes more like the Commercial ones?  (A recipe that uses normal ingredients, not special shortenings, etc., that you have to purchase commercially or in specialty shop...) Your help would be most appreciated.  Thanks.

 

I use the Winbeckler's buttercream icing. When I first made it, I followed the directions exactly, but also watched the video. I also don't sub crisco for the high fat ratio shortening, I go to the store and read the labels, if one store doesn't have it, then I go the one across the street. Seriously, everyone loves this buttercream, sometimes, when there is a little left, I hide out and eat it with a spoon, whoopsy.

 

 

http://www.winbeckler.com/Winbeckler-s-Buttercream-Icing-Recipe-d34.htm

 

hope this helps you ;)

Annabakescakes Posted 5 Feb 2013 , 8:16am

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. 

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