luv2cook721 Posted 28 Jan 2009 , 3:02am
post #1 of

I was asked by my boss to make a cake for her dtr's baby shower. I had everything all planned out in my mind including using buttercream icing. Today I happened to talk to the new mom and she mentioned "hating" buttercream icing. I am new to cake making and haven't used whipped cream icing and since I have limited refrigerator space I really don't want to go with that. I am planning a tiered cake and could go with fondant, but really had some cute ideas for the buttercream. Any suggestions/thoughts are greatly appreciated.

24 replies
sugarwishes Posted 28 Jan 2009 , 4:25am
post #2 of

What does "dtr" stand for?
I don't really have an answer for you so I'll give you a bump, maybe someone else will have a better response. But what about using chocolate buttercream, or a flavored buttercream? Or does this person hate any kind of buttercream? That's really tough! Did you try looking through the frostings in the recipe section?

indydebi Posted 28 Jan 2009 , 5:08am
post #3 of

Did you ask WHY they don't like BC? Maybe they had a bad batch or a bad version of it. Maybe what they call BC isn't BC at all (cake civilians ... they never knwo what they're talking about!).

But I dont' alter my icing recipe. I was making a free cake for daughter's friend once and the family indicated "NO BUTTERCREAM .. WHIPPED CREAM ONLY!" (written in large letters in the sketch they brought over ... whatever!). I pointed to those words and said, "I don't DO Kroger cakes .... if you wanted a Kroger cake, it's right over there" and pointed to the Kroger sign that you could see from my front porch.

Turns out they LOVED my icing. icon_twisted.gif

luv2cook721 Posted 28 Jan 2009 , 5:14am
post #4 of

Dtr is daughter. I am a nurse so we shorten all kinds of words and I forget sometimes that they don't always make sense.

I was thinking about having her sample some icing. She said, "all buttercream icing tastes rotten to me" I didn't ask if she just meant like Sam's club cakes or if she had any real honest buttercream before. I was wondering if creamcheese icing would be a consistancy that I could use for decorating. Maybe I could ice with cream cheese and use BC for the accents. She could scrape of the small amount that would offend.

JanH Posted 28 Jan 2009 , 7:39am
post #5 of

Here's an overview to the different types of icings/frosting:

http://tinyurl.com/yh44gu

As has been said, perhaps the customer has only tried a bad version of one type of b/c. Doesn't mean that or another type isn't good - but that she had a bad experience.

American b/c's can be made using all butter, butter and shortening or all shortening. (And then there's hi-ratio shortening.)

There are also the meringue b/c's and some other different types.

Everything you ever wanted to know about the different types of frostings/icings:

http://www.cakecentral.com/cake-decorating-ftopicp-6011626-.html

Everything you ever wanted to know about cream cheese frosting/icing:

http://www.cakecentral.com/cake-decorating-ftopict-606414-.html

http://www.cakecentral.com/cake-decorating-ftopict-602187-.html

http://www.cakecentral.com/cake-decorating-ftopict-605468-.html

http://www.cakecentral.com/cake-decorating-ftopict-582086-.html

http://www.cakecentral.com/cake-decorating-ftopict-582561-.html

Hi-ratio shortening recipes:

http://www.cakecentral.com/cake-decorating-ftopicp-6148181-.html

Ganache might also be another option.

Everything you ever wanted to know about ganache:

http://www.cakecentral.com/cake-decorating-ftopict-497433-.html

Chocolate 101:

http://tinyurl.com/ytby97

Everything you ever wanted to know about baking, assembling and decorating your first tiered/stacked/layer cake:
(Has cake, frosting and fondant recipes. And so much more.)

http://www.cakecentral.com/cake-decorating-ftopict-605188-.html

HTH

luv2cook721 Posted 28 Jan 2009 , 2:04pm
post #6 of

Thanks JanH. Looks like you sent me enough to keep me busy for a while. I really appreciate it.

prterrell Posted 28 Jan 2009 , 9:24pm
post #7 of

I bet she's only ever had the shortening+confectioner's sugar type of "buttercream". Lots of people think they don't like buttercream until they try IMBC or SMBC. You can't really decorate with whipped cream - it's meant to be a dessert topping, not a cake icing! The stuff they use in grocery stores isn't real whipped cream. And like indydebi, if that's what they want, they can go to the grocery store and get a cake there.

If you want to try covering the cake in fondant and using fondant and RI for the deco, you can use other things besides BC to adhere the fondant to the cake. For example, if you are doing a lemon cake, you can use a thin layer of lemon curd instead of the BC crumb coat and put the fondant right on top of that! You can even use piping gel, but I'd rather use something with a little flavor to it.

HTH!

kkitchen Posted 28 Jan 2009 , 9:32pm
post #8 of

Wow JanH - that is so cool.
Indydebi will you please share your BC recipe?

Thanks a lot

indydebi Posted 28 Jan 2009 , 9:36pm
post #9 of
Quote:
Originally Posted by TrinaR

Wow JanH - that is so cool.
Indydebi will you please share your BC recipe?

Thanks a lot



http://cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html
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craftybarb Posted 28 Jan 2009 , 9:41pm

could you please give us your recipe I am having a hard time fining a good tasting buttercreme thank you icon_cry.gif

craftybarb Posted 28 Jan 2009 , 9:42pm

could you please give us your recipe I am having a hard time fining a good tasting buttercreme thank you icon_cry.gif

Cakeonista Posted 28 Jan 2009 , 9:48pm

hi everyone,
i know this a question within a question but since we are on the topic of buttercreams................why start a new forum? what can i use as a sugar-free bc? i have a birthday cake to make for a diabetic person and she wants sugar-free (obviously). any info would be greatly appreciated.

tarheelgirl Posted 28 Jan 2009 , 9:50pm

Indydebi: I found dreamwhip in Walmart but it was a small box. Do you buy it in bulk?

indydebi Posted 28 Jan 2009 , 9:55pm
Quote:
Originally Posted by tarheelgirl

Indydebi: I found dreamwhip in Walmart but it was a small box. Do you buy it in bulk?




I buy it at Walmart. Sysco seems to not know what it is. icon_confused.gif I buy the big box ... it has 4 envelopes in it and sells for something like $3.89 (less than $1/envelope). The cashiers have gotten used to me coming thru with 10 boxes of it on a heavy baking week!

ranbel Posted 28 Jan 2009 , 10:14pm

Indydebi's icing is to die for. It is very light weight. Some b/c are very heavy, but hers is not... you will love it..I can eat it right from the spoon

Dizzymaiden Posted 28 Jan 2009 , 10:19pm

[quote="prterrell"]I bet she's only ever had the shortening+confectioner's sugar type of "buttercream". Lots of people think they don't like buttercream until they try IMBC or SMBC. You can't really decorate with whipped cream - it's meant to be a dessert topping, not a cake icing!

I use real cream and add a whip cream stabilizer - Dr. Oetker Whip-it Stabilizer for Wipping Cream. I am able to add a bit of fine sugar and any kind of extract for flavor. Of course there is no hope of getting color or delicate details but it does go over big for those who can't have bc or don't want bc.

I posted a picture of my sponge cake with the whipped topping and fruit.
http://www.cakecentral.com/cake-photo_1243078.html

What is amazing is that the stabilizer keeps its shape even after I added a glaze to my fruit!

tarheelgirl Posted 28 Jan 2009 , 10:25pm
Quote:
Quote:

I buy it at Walmart. Sysco seems to not know what it is. Confused I buy the big box ... it has 4 envelopes in it and sells for something like $3.89 (less than $1/envelope). The cashiers have gotten used to me coming thru with 10 boxes of it on a heavy baking week!




Thank you! That is exactly what I found. thumbs_up.gif

havingfun Posted 29 Jan 2009 , 12:33am

Debi,
Have you ever made your icing with some butter? Also, when you beat for a longer period of time, do you get the air bubbles in it? I have read and watched Sugarshack's DVD about filling the mixer and all that, but I really just hate the mess! Is it easy to smooth and does it crust well? I am still looking for a satisfactory buttercream. I would think the Dream Whip makes the icing fluffier and lighter?? Sorry for all the questions, but you are always so kind to answer and help. Thank you.

indydebi Posted 29 Jan 2009 , 12:40am

I've never used butter, but I've seen some threads in which CC'ers have subbed 1/2 the crisco for butter and it worked good for them.

While I understand the concept of "beating in air", I just dont' see it when I make icing. The longer I beat it, the smoother it gets. Plus even if it did look air-bubbly ( icon_confused.gif ), once I bench-scrape it then Melvira it, it looks nice and smooth (see my pics - they are pretty much all Melvira'd).

havingfun Posted 29 Jan 2009 , 1:18am

I Melvira also. I love it!! I have looked at your pics many times, and bow down to your talent!!

prterrell Posted 29 Jan 2009 , 4:17am
Quote:
Originally Posted by Dizzymaiden

I use real cream and add a whip cream stabilizer - Dr. Oetker Whip-it Stabilizer for Wipping Cream. I am able to add a bit of fine sugar and any kind of extract for flavor. Of course there is no hope of getting color or delicate details but it does go over big for those who can't have bc or don't want bc.

I posted a picture of my sponge cake with the whipped topping and fruit.
http://www.cakecentral.com/cake-photo_1243078.html

What is amazing is that the stabilizer keeps its shape even after I added a glaze to my fruit!




I use Whip-It, too, but you're still so very limited in what you can do with whipped cream. You can ice the cake and pipe some borders, but that's about it. Other than Ice Cream Cakes and Black Forest Cake, I don't use it...but then I only do cakes for friends and family and they all love my BC!

luv2cook721 Posted 29 Jan 2009 , 5:45am

Indydebi, does the cake need refrigeration since there is milk in the icing or can it be left at room temp. Can water be substituted for the milk if refrigeration is not available?

luv2cook721 Posted 29 Jan 2009 , 5:46am

What is Melriva?

indydebi Posted 29 Jan 2009 , 2:22pm

I never refrigerate the icing. I keep it in an acrylic tub on the counter for days and days.

Melvira; on the home page, scroll down thru the articles until you come to the one with the picture of the paint roller.

ummirizwan Posted 19 Aug 2010 , 5:38pm

@love2cook721-did you boss's daughter liked the icing??coz my kids dont like buttercream icing too..so i was just wondering if this did the trick..please let me know..thanks

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