Karenelli Posted 24 Jul 2007 , 7:55pm
post #1 of 20

What is the recipe that give you the best, smoothest finish. Is it a crusting recipe or non-crusting recipe best.

19 replies
JanH Posted 25 Jul 2007 , 5:43am
post #2 of 20

I like a crusting recipe myself; but I think it comes down to personal preference. icon_smile.gif

There are a lot of members who find the American b/c's too sweet, so they use meringue b/c's (which don't crust) - and get terrifically smooth finishes!

Can't wait to see more opinions.

Brickflor Posted 27 Jul 2007 , 2:18am
post #3 of 20

I also like a crusting bc recipe, the viva towel method works excellent for me. Like Jan said tho, it's all personal preference.....

Karenelli Posted 27 Jul 2007 , 1:59pm
post #4 of 20

Hi Brickflor and JanH,

Can I ask which recipe you use for a crusting recipe? I really haven't tried to do this very often and there are so many different recipes it would be nice to use one that someone else has faith in.
Karen

Brickflor Posted 28 Jul 2007 , 12:17am
post #5 of 20

I pm'ed you Karenelli with the recipe I use icon_smile.gif

adven68 Posted 28 Jul 2007 , 12:28am
post #6 of 20

I get the smoothest BC with the almost non-existant bubbles this way:
I use about 3/4 butter to 1/4 crisco....blend them on the lowest setting until they are smoooooooooooth. Add 1 tsp vanilla extract....keeping it on the lowest setting. Start adding powdered sugar, a little at a time until it's almost the consistency you like. Add about 1/2 cup of heavy cream....keep on blending on low....
continue to add sugar until it is the consistency you like it.
It's so creamy this way for me....and it goes on beautifully....crusts to the touch, but not as hard as a recipe with more crisco, I think.

Brickflor Posted 28 Jul 2007 , 12:40am
post #7 of 20

That's almost the same as mine, I use 2/3 butter, 1/3 crisco and half and half. That extra fat from the cream makes a whole lot of difference too I think.

Karenelli Posted 30 Jul 2007 , 1:40pm
post #8 of 20

Thank you so much, Irene and Brickflor, for the recipes. I will be trying them out shortly. I really appreciate the feedback. Like anything else, using the right tools, even icing consistency, makes all the difference.
Again, thank you,
Karen

Karenelli Posted 30 Jul 2007 , 1:50pm
post #9 of 20

Irene, and Brickflor, I forgot to ask if using the butter, changes the icing color. Maybe yellowing it?

adven68 Posted 30 Jul 2007 , 1:53pm
post #10 of 20

I suppose if you had the butter/crisco recipe alongside an all-crisco batch, then you could tell the difference, but I'm happy with the whiteness of the butter recipe.

handymama Posted 30 Jul 2007 , 2:04pm
post #11 of 20

adven68--it seems that with that much cream you would need about 4# of PS; is that what you use? Also, how long does this stay good (on the cake) without refrigeration?

Brickflor Posted 30 Jul 2007 , 3:45pm
post #12 of 20

If you look at the cakes in my gallery, all of the white ones are done with the butter/crisco. Well, really all of them are the same recipe except the chocolate ones. Anyway, you can see it's not pure white, but I think it's close enough.
You do not need to refrigerate these cakes, the fat/sugar ratio keeps them from going bad.

boricua_mami75 Posted 6 Aug 2007 , 1:33pm
post #13 of 20

Brickflor:

Does your white buttercream crust well. Can you PM the recipe and a good chocolate one if you don't mind.

Brickflor Posted 6 Aug 2007 , 8:11pm
post #14 of 20

Yes, if you look in my gallery you can see how smooth I can get it with the viva towel method. I wait about 10-15 mins. My regular bc is listed but I'll pm you both anyway thumbs_up.gif

alimonkey Posted 6 Aug 2007 , 8:41pm
post #15 of 20

I'm a vote for IMBC. The finish can be beautifully smooth but the biggest difference to me (other than taste) is just how sharp you can get the edges. I love those sharp edges so I don't have to put a top border.

If you look in my photos, the beehive baby shower cake was my very first attempt with IMBC and I got really sharp corners.

Destini Posted 17 Aug 2007 , 11:43am
post #16 of 20
Quote:
Originally Posted by adven68

I get the smoothest BC with the almost non-existant bubbles this way:
I use about 3/4 butter to 1/4 crisco....blend them on the lowest setting until they are smoooooooooooth. Add 1 tsp vanilla extract....keeping it on the lowest setting. Start adding powdered sugar, a little at a time until it's almost the consistency you like. Add about 1/2 cup of heavy cream....keep on blending on low....
continue to add sugar until it is the consistency you like it.
It's so creamy this way for me....and it goes on beautifully....crusts to the touch, but not as hard as a recipe with more crisco, I think.





I tried this recipe yesterday and it will be the only buttercream I will be using. Thank you so much adven68 for posting this icon_biggrin.gif

Destini

Marksgirl Posted 17 Aug 2007 , 11:54am
post #17 of 20

Thank you all for the great information.

053850 Posted 10 Dec 2012 , 12:42pm
post #18 of 20

A

Original message sent by Brickflor

Yes, if you look in my gallery you can see how smooth I can get it with the viva towel method. I wait about 10-15 mins. My regular bc is listed but I'll pm you both anyway [IMG]/img/vbsmilies/smilies/thumbs_up.gif[/IMG]

[B][/B]

053850 Posted 10 Dec 2012 , 12:46pm
post #19 of 20

AHi, just found this site, desperate after failing with two different yellow cake recipes, neither of which rose. Used fresh ingredients, measured and mixed as directed, baked until toothpick came clean. Where can I find your recipe for no fail yellow cake? Thanks much!

TerriLynn Posted 10 Dec 2012 , 1:08pm
post #20 of 20
Quote:
Originally Posted by adven68 

I get the smoothest BC with the almost non-existant bubbles this way:
I use about 3/4 butter to 1/4 crisco....blend them on the lowest setting until they are smoooooooooooth. Add 1 tsp vanilla extract....keeping it on the lowest setting. Start adding powdered sugar, a little at a time until it's almost the consistency you like. Add about 1/2 cup of heavy cream....keep on blending on low....
continue to add sugar until it is the consistency you like it.
It's so creamy this way for me....and it goes on beautifully....crusts to the touch, but not as hard as a recipe with more crisco, I think.

This sounds awesome!  About how much powdered sugare do you use.  I love Sharon Zambito's recipe, but I usually don't ever need that much buttercream at one time. icon_smile.gif

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