Is The Buttercream Dream Recipe A Crusting Buttercream?

Decorating By eringm Updated 2 Feb 2014 , 5:32pm by karicakes

eringm Posted 30 Jul 2008 , 11:17pm
post #1 of 21

Hi all,
Does anyone know if the Buttercream Dream recipe by AgentCakeBaker is a crusting buttercream?
Thanks,
Erin

20 replies
1234me Posted 31 Jul 2008 , 1:21am
post #2 of 21

it does ! It is the only thing I use!

korensmommy Posted 31 Jul 2008 , 1:27am
post #3 of 21

Ditto!! You can also make a chocolate BC Dream that crusts nicely by adding cocoa powder to the recipe.

Quote:
Originally Posted by wendyintx

it does ! It is the only thing I use!


ncbert Posted 31 Jul 2008 , 1:28am
post #4 of 21

Yes!...Love it!

Nanc

mgdsue02 Posted 31 Jul 2008 , 1:34am
post #5 of 21

It's great! Smooth! I love it!

eringm Posted 31 Jul 2008 , 3:27am
post #6 of 21

Thanks for all your replies! I will be trying it out this weekend for my nieces birthday cake. icon_biggrin.gif

Erin

serenelui Posted 31 Jul 2008 , 4:00am
post #7 of 21

hey all.. i also want to try out this recipe.. but can anyone tell me what is shortening... is it any different from margarine?

dandelion56602 Posted 31 Jul 2008 , 4:14am
post #8 of 21

Shortening is a fat like lard, animal fat or vegetable fat. Here's a link to a pic.
http://www.dailyenglish.com/archive_img/img11176791430.jpg

I've been wanting to try this recipe as well, but I have a few questions.

Does it get air bubbles?

How long does it usually take to crust?

Can you use a hot spatula to smooth?

How much does the recipe make?

Does it hold up well in heat?

What consistancy (thick or med) does the recipe make?

Sorry for all the ?s but would like to know what to expect

serenelui Posted 31 Jul 2008 , 7:06am
post #9 of 21

Hi dandelion.. i can't answer your queries but i am interested in the questions as well.. so here's a *bump* icon_smile.gif

In addition, i actually don't like the taste of crisco and as such was wondering whether margarine would work the same way as crisco :p

dandelion56602 Posted 31 Jul 2008 , 1:58pm
post #10 of 21

I do know crisco (shortening) has a higher melting point than butter. Butter is more solid than margarine. Here margarine is something like 65% vegetable oil & soft, even when in the fridge.

MARTIEQZ Posted 31 Jul 2008 , 2:20pm
post #11 of 21

Yes! The Buttercream Dream recipe is ALL I use. It crusts wonderfully and definitely tastes like a dream.

canuckonassignment Posted 31 Jul 2008 , 2:39pm
post #12 of 21

I'm thinking of using the as well this weekend for a birthday cake. Does it really taste that good??

MARTIEQZ Posted 31 Jul 2008 , 2:50pm
post #13 of 21

Yes. It really does taste that good. Even people that usually prefer whipped cream icing love it.

It will get air bubbles if you overwhip.
It normally takes about 15 - 20 minutes to crust depending on your kitchen/decorating environment (heat and humidity).
Never used a hot spatula because I've never had to. I crumb coat, let that crust a bit. Finaly coat as smooth as possible. Let it crust then go back with Viva paper towel and fondant smoother.
It makes about 5 - 6 cups (I think).
It will sweat in heat, but I've never had it melt off.
It's a medium consistency. But you can adjust that with the amount of milk you use.

serenelui Posted 31 Jul 2008 , 4:36pm
post #14 of 21

hi martieqz, you mentioned that the buttercream would sweat in heat... was this because of humidity? I wanted to attempt this recipe but now i'm really worried as i live in a very hot and humid country... so would this still work? I was also thinking of using this under fondant.. would it work?

MARTIEQZ Posted 31 Jul 2008 , 5:21pm
post #15 of 21

Yes. I live in Houston, Texas (hot and humid ALL the time). That is all I use under fondant.

MichelleM77 Posted 31 Jul 2008 , 5:41pm
post #16 of 21

Sigh. I've never gotten it to crust. It is very, very sweet and actually no one I've had test it for me likes the sweetness.

serenelui Posted 31 Jul 2008 , 6:43pm
post #17 of 21

wow.. thats good to know icon_smile.gif thanks!

dandelion56602 Posted 31 Jul 2008 , 7:42pm
post #18 of 21

Well, people here in the south LOVE oversweetness.

Another question. Is it like a whipped texture (like cool whip) or more of a creamy texture like buttercream?

About how thick of a layer do you use before applying fondant?

The reason I asked about a hot spatula is b/c I love the smoothness I can get initially w/ a hot spatula & I can't ice in an even thickness all the way around, so this helps me a lot too.

dandelion56602 Posted 31 Jul 2008 , 7:48pm
post #19 of 21

Well, people here in the south LOVE oversweetness.

Another question. Is it like a whipped texture (like cool whip) or more of a creamy texture like buttercream?

About how thick of a layer do you use before applying fondant?

The reason I asked about a hot spatula is b/c I love the smoothness I can get initially w/ a hot spatula & I can't ice in an even thickness all the way around, so this helps me a lot too.

MARTIEQZ Posted 1 Aug 2008 , 3:01am
post #20 of 21

It is not a whipped texture, definitely creamy. I usually apply like a crumb coat or just enough to smooth the cake surface. I've never tried the spatula myself, but I have heard it would work

karicakes Posted 2 Feb 2014 , 5:32pm
post #21 of 21

A[quote name="MARTIEQZ" url="/t/597365/is-the-buttercream-dream-recipe-a-crusting-buttercream#post_6037493"]Yes. It really does taste that good. Even people that usually prefer whipped cream icing love it.

It will get air bubbles if you overwhip.

It normally takes about 15 - 20 minutes to crust depending on your kitchen/decorating environment (heat and humidity).

Never used a hot spatula because I've never had to. I crumb coat, let that crust a bit. Finaly coat as smooth as possible. Let it crust then go back with Viva paper towel and fondant smoother.

It makes about 5 - 6 cups (I think).

It will sweat in heat, but I've never had it melt off.

It's a medium consistency. But you can adjust that with the amount of milk you use.[/quote

My buttercream never crusted :/. I put my frosted cake in the fridge and it did crust. But when I took it out it softened again. Did I maybe mix it too long? Or maybe add less liquid next time?

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