I use whipping cream instead of water....anybody else?

If any one has a good recipie for crusting buttercream I would sure appreciate it. I don't know how to tell if a brttercream frosting will have a crust or not.

Thanks so much

Vacation

Today, I made my recipe a little different. Instead of using milk, I used water and instead of unflavored Crisco, I used butter flavored. My family thought it was even better than usual. It also seems that it didn't dry out as quickly as it sometimes does with the old way. I think that this is the way I'm going for now on.

[quote="all4cakes"]

When should i put the corn syrup? What is the function of it? If i live in a hot weather country, is it necessary for me to add the cool water? Did anybody knows, can overbeating cause the BC to melt?

I just made the buttercream dream icing, which tastes wonderful! However, it seems really soft (my house has air conditioning, so it's cool in here). Does anyone know if this will crust? I'm thinking about mixing it with the Wilton buttercream recipe (the all shortening one) to help it crust if it needs it. Can anyone help me out? Thanks so much.

I have learned that if you add a dash of salt to your buttercream it cuts some of the sweetness.

I just did a cake for my mom this weekend and I had never tried the wilton white coloring. I really didn't like it. I don't know if I added too much or what but I found that it changed the texture of my icing. I have not tried the all shortening icing I am afraid that it will be to greasy tasting or something. I have been useing the Wilton basic buttercream and it works great, what I have found is that if I use the "hispanic" (dominican Vanilla- you can find this in your local spanish store or the hispanic section of the suppermarket) you get a very nice flavor and since it is clear it keeps your icing very white. Caution: A LITTLE GOES A LONG WAY. It is very strong.

P.s. I just found this site a couple of weeks ago and I find myself looking in here every night. It is so addictive. I would love to thank all for sharing reciepes and all the knowledge all of you have and for letting us newbies learn from it all. It is amazing you learn something new everyday on this site.

How long will buttercream last in the fridge? It doesn't have any butter in it...just crisco.

i bought my buttercream frosting from sams club. yea i didnt know they sell that well any ways its a 4-5 gal and the exp. date is sep 2006 but ive seen yalls answers and its suppost to last 2 weeks in the fridge why does sams bcf last longer? oh and i need to find out how to make a true red without bitter taste and i dont want to use the whole bottle of no taste red i read something about using kool-aid to tint bcf has anybody tried this please let me know thanks

funkychica1_2004-
Well, I just asked my teacher and she says that it has a shelf life of two weeks. If it doesn't have any dairy it does not have to go in the fridge but it has the same shelf life- two weeks. hope that helps.

Vic

So I read through this entire thread and there are so many different opinions on what buttercream frosting is the best. One poster said the frosting with Crisco was awful - however I've used CaliDawn's buttercream for transfers and it's wonderful and everyone who has eaten my cakes love it. I am however thinking of trying the Hi-Ratio shortening recipe if I can find it the ingredients. Anyway, my point is I feel more confused then when I started reading the thread! I'm making a golf cake for a party this weekend. The person I am making it for does NOT like frostings that are too sweet so I'm worried about using my normal recipe. However, I read that putting a dash of salt in the frosting helps cut down the sweatness. Any other suggestions? or recipes? Thanks.

Does anyone know when jackie will be posting this article?

it would be very helpful

For myself, I would like to know how to use this frosting for flowers. As far as making them, then freezing them, best way to get them on the cake in one piece. I just had an experience with BC drop flowers and I am changing my frosting to decorators frosting for this cake. They keep on breaking when I pick them up.

I'm no master decorator, that's for sure, but the one thing I really feel I learned the hard way, is that the consistency is everything. If it's too thick, or too thin - and whatever you're trying to do isn't working - it's probably because the consistency isn't right.

Don't get impatient and try to rush it. If it isn't working - put down the bag - step away from the counter - and try a different consistency. Once I figured this out -- I was amazed at what I could actually make work.

This is a helpful tip I learned if you melt 1/2 of your BC, while you whip the rest of the BC using a paddle attachment. Attach the balloon whip attachment to your mixer and Slowly add the melted BC to the BC in your mixing bowl and whip you will have super smooth BC and this tip is also good if your BC breaks!

I have been using the 1/2 butter, 1/2 Crisco Wilton recipe ever since I started doing cakes about 8 months ago, and, lately I am having problems with it cracking. That didn't happen at the beginning, and, I can't decide what may have caused this. One of the threads mentioned the Wilton white coloring changing the icing texture. Could this be it? Or, another thread cautioned against beating at too high a speed? Any thoughts, or, is there a buttercream troubleshooting guide?

I have a question about crusting butter cream...2 questions really.

1.) Do you taste the flour in the recipe?
2.) Can you use half butter and half crisco?

Please help. I want to make some flowers and put down so that I dont have to make them when I am decorating a cake.

Awesome idea! My biggest buttercream quandry is...Swiss -vs- American. I prefer the taste of the classic American (butter/powdered sugar/cream) recipe but LOVE the workability of the Swiss (egg white/sugar syrup/butter) version. I'd love to know how to get my American buttercream to behave like my Swiss.

I have read every post but still have the questions.....

1. What is the best crusting buttercream to use to get the best edge on a square cake?

2. What is the best consistancy for the frosting to get the smoth, straight edge effect?

All tips and ideas would be a great help.

I have used the viva teq. and smothed the my fondant smother but was thinking about using the rollingpin teq. for a large 16x16 square cake this weekend. What would be the best to use with this teq., parchment or viva? Would wax paper be an o.k. substitution for parchment?

I am also looking for a rec. that works well for piping and things but dosnt break down with the heat of my hands. I have fond that I have that problem with both butter and crisco. It is so frustraiting!

Thanks

kjgjam22 ,

The small amount of flour acts as a stabilizer and enhances the consistency of the buttercream by making its mouthfeel less "greasy".

And yes, you can use a butter and crisco combination which would be more stable than all butter, but less greasy feeling than all crisco.

HTH

hi janh, thanks for the answer. i will try it soon.

Other than Sugarcraft where can I get the Angel White icing base, or is there something comparable to it by a different name (other than Royale and Angel White)?