Not So Sweet Buttercream

Baking By Mommy_Cakes Updated 20 Mar 2009 , 10:49am by sweetjan

Mommy_Cakes Posted 9 Mar 2009 , 9:24pm
post #1 of 5

Hi,

I'm new here and just recently started taking Wilton Classes. The buttercream we're using seems intirely to sweet to me. Anyone have a recipe that gives the same consistency without inducing a sugar coma?

Thanks

4 replies
prterrell Posted 18 Mar 2009 , 2:22am
post #2 of 5

The Wilton Class buttercream is designed for ease of use in making it and in class and to be relatively inexpensive. It lasts an insanely long time and can be used on a practice board, scraped off, and reused over and over. Personally, I consider it "practice" icing.

Once you get the hang of things, switch over to one of the meringue based buttercreams, either Swiss Meringue (SMBC) or Italian Meringue (IMBC). I prefer IMBC. They are very similar, the chief difference being how the meringue is formed. There are many recipes on CC for both. They are both nice and rich and buttery and silky smooth and have just the right amount of sweetness. They do take a bit of practice to master, but once you do, you'll never go back to Wilton "buttercream" again!

While you're in class, though, stick to the class BC, that's what the instructor is trained to teach you with.

JanH Posted 18 Mar 2009 , 7:14am
post #3 of 5

Exactly what prterrell said. thumbs_up.gif

However, when you're done with your classes and ready to use something more tasty on your cakes..... icon_lol.gif

Everything you need to know to bake, assemble and decorate stacked/tiered/layer cakes:

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

Above thread has popular CC recipes for: crusting American b/c, doctored cake mixes and fondant.

FYI, the meringue b/c's don't crust, but different methods for smoothing both crusting and non-crusting b/c's is provided in the above thread. Also has links to illustrated examples of common cake support systems and SOOOOO much more.

Everything you ever wanted to know about the meringue b/c's and other frostings (by type, and also includes recipes):

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

HTH

P.S. Also want to say Hi and Welcome to CC, Plum1. icon_smile.gif

Decoding CC acronyms:

http://www.cakecentral.com/cake-decorating-ftopict-2926-.html

Mommy_Cakes Posted 20 Mar 2009 , 10:34am
post #4 of 5

Thanks for the tips and welcoming me to CC and a huge THANKS for the accronyms....some of them have me puzzled.

sweetjan Posted 20 Mar 2009 , 10:49am
post #5 of 5

Welcome, Plum1 !!! You'll be amazed at what you'll learn here!

And prterrell and JanH, thanks for that input from me, too!!

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