trombonekaren Posted 12 Apr 2007 , 3:31pm
post #1 of

Anyone tried this? The recipe says it is crusting, but none of the ingredients seem to indicate that. I thought you needed cornstrach and egg whites for crusting? So, I was wondering if it would really crust up like the White as Snow recipe. I was also wondering how it pipes. THANKS!! icon_biggrin.gif

22 replies
trombonekaren Posted 12 Apr 2007 , 3:33pm
post #2 of

here's a link:

http://www.cakecentral.com/cake_recipe-2523-192-Julies-Less-Sweet-Buttercream-Frosting.html

jdelectables Posted 13 Apr 2007 , 3:18am
post #3 of

This is my recipe and yes, it crusts very well, just like a Wilton BC. Also, it pipes very nicely; use more powdered sugar for a stiffer consistency. I really like this recipe and it is what I use for my standard buttercream. Just a note, I use salted butter.

Hope you like it. Let me know!
Julie

tammylenz Posted 13 Apr 2007 , 3:32am
post #4 of

I checked out this recipe and it sounds like one that I might try (easy). I have tried different buttercreams and they just never turn out right.

Can you make this into chocolate????

jdelectables Posted 13 Apr 2007 , 3:34am
post #5 of

Yes, just add about 1 c. of cocoa and of course, more liquid.

trombonekaren Posted 15 Apr 2007 , 3:53am
post #6 of

Thanks Julie - I'll try it!! One more question - do you think this will work well for a frozen buttercream transfer? icon_biggrin.gif

jdelectables Posted 15 Apr 2007 , 12:24pm
post #7 of

Yes, this is what I use for a FBCT

patton78 Posted 15 Apr 2007 , 12:35pm
post #8 of

What makes a buttercream crusts is the sugar to fat ratio, that is what I have been told several times.

trombonekaren Posted 15 Apr 2007 , 5:59pm
post #9 of

OK - I thought it was the egg white powder. I'll try it!! Thanks!! thumbs_up.gif

trombonekaren Posted 15 Apr 2007 , 6:05pm

Julie, I just looked through your gallery - some beautiful cakes!!! Is this the icing you used on all of them? It looks fab!!

pbertone1005 Posted 15 Apr 2007 , 6:08pm

This is the only buttercream I use. Tastes great and crusts well. Thanks Julie!!

Pat

jdelectables Posted 16 Apr 2007 , 1:37am

Pat, so glad to hear it!!!!! icon_biggrin.gif

nefgaby Posted 16 Apr 2007 , 1:51am

Yep, me too! I am a believer! Julie´s recipe is great!!!!

kitten71 Posted 21 Apr 2007 , 12:48am

I made this recipe and everyone that's tried it, including myself thinks it is absolutely awesome!!!
I would suggest everyone to try it. I love the way it "handles" when decorating with it too....
THANKS SO MUCH JULIE!

jdelectables Posted 21 Apr 2007 , 3:55am

I'm so glad to hear it. I really enjoy it as well! I've changed my flavoring recently; I've been using 1 T. plus 1 t. vanilla, 1 t. almond, and 1 t. lemon extract/flavoring. Less of a pronounced almond taste.

Julie

trombonekaren Posted 24 Apr 2007 , 2:16am

Julie - I tried this over the weekend (baby show cupcake/cake tower in my gallery) and I have to say that the taste is divine! Everyone loved it - I really like the fact that it has no sugar "burn." Most icings leave a sugary taste in your mouth for hours after you eat them. This has a nice, clean taste that really doesn't overpower the cake. It is great! But, I did have a little trouble with piping. It was too runny to hold shape, so I added sugar and it was then too dry and cracking. I don't usually use butter in my icings, so I thought maybe I just wasn't used to the feeling of it or I was wondering if maybe I did something wrong. I thought maybe I didn't whip the shortening and butter long enough before adding the sugar, or maybe that I didn't whip it long enough at the end. It got kind of grainy and I had to let it set up a bit before proceeding. Are you able to pipe roses with this recipe? Any suggestions? Thanks for your help and thanks for the great recipe! icon_biggrin.gif KM

jdelectables Posted 24 Apr 2007 , 3:10am

I've had no trouble piping with this recipe. And I have made roses with it; I do have to add more powdered sugar to get that stiffer consistency necessary for roses. I'm glad you liked the taste.
I also do my FBCT with this.

Julie

bobwonderbuns Posted 24 Apr 2007 , 1:56pm

I have a question: I have friends who are lactose intolerant. Would the milk in buttercream upset their systems? I've always wondered about that.

jdelectables Posted 24 Apr 2007 , 2:03pm

There is such a small amount of milk in the recipe that I wouldn't think so. I've not had any complaints about this. I suppose you could use water instead.

MemphisMom9801 Posted 24 Apr 2007 , 2:08pm

I, too, used this recipe for the first time this past weekend on my son's 6th birthday cake. It was wonderful! I halved the recipe and used 2.5 teaspoons of vanilla and only 1/2 teaspoon of almond... I just like a hint of almond, not an overpowering taste of it. Thanks for the recipe, Julie! icon_smile.gif

TheCakerator Posted 24 Apr 2007 , 2:13pm

Hey Julie, you mentioned that you use 1 T. plus 1 t. vanilla .. thats one tablespoon and one teaspoon of vanilla .. plus one teaspoon almond plus one teaspoon lemon extract right? Just want to make sure ... I plan on using this on an upcoming graduation cake ... do you think it would go well with the WASC cake off this site? thanks for any help!

acookieobsession Posted 24 Apr 2007 , 2:24pm
Quote:
Originally Posted by bobwonderbuns

I have a question: I have friends who are lactose intolerant. Would the milk in buttercream upset their systems? I've always wondered about that.




My son is lactose intolerant and just like allergies it depends on the severity of their intoloerance. My son can not have a glass of milk, but he can have milk in products. However some products, like goldfish and premade pudding really make him ill.

So I would suggest that you ask your friends about their intolerance first....it really is an individual thing.

Hope I helped.

Thanks Julia

jdelectables Posted 24 Apr 2007 , 2:51pm

cakerator ~ yes that is what I use for flavorings. You can't taste the lemon; it just adds "something". It would be awesome with any cake recipe. I use it as my standard buttercream.

Julie

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