Everything you ever wanted to know about buttercream

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

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.

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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Ahttp://m.youtube.com/watch?v=dIXHFqpJK84

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. :(

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. :)

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