I love this website. But, because I am Australian, I have great difficulty using the recepies I have found and would love to try them out on here. Does anyone have a Aussie proof recipe for Butter Cream, or can anyone translate an American recipe for me??? Many Thanks Anita.
Hi and Congrats on your 1st post, ahilto03.
Converting measurements, etc.:
There's also conversion help in the CC recipes section:
Did you have a particular recipe in mind?
I use a modified version of the Whimsical Bakehouse buttercream recipe with Copha as the vegetable shortening. I also increase the butter so it's half butter and half Copha.
This gives a nice white and holds up well to the heat and humidity. Can't leave it out on a 40C+ day of course but it doesn't turn into a puddle either.
I wish i could find one that doesn't end up gritty -
Have used both the wisk and paddle attachments on my KA - added things slowly - used good copfa - but still get that gritty feeling.
And to be honest - i just don't like presenting a cake to a paying customer knowing that they will taste the grit also.
But as soon as i find the perfect BC - i will shout it to the world -
Next mission is to try the Italian BC - hopefully that is smooth and creamy.......minus the grit.
If you are finding it gritty, beat your butter until it is really white first then add your icing sugar in small doses. When you think it wont take any more sugar add a teaspoon of boiling water. then keep going.
I can get 500g or more into 250 grams of butter doing it this way. It takes a long time and it is best to use your paddle attachment, but this works for me every time.
You will never get a completely smooth buttercream this way but its a good buttercream for kids cakes and for under fondant.