What Kind Of Buttercream Was That??

Baking By Yorkiemum Updated 12 Jun 2010 , 3:21am by pmarks0

Yorkiemum Posted 10 Apr 2009 , 1:29am
post #1 of 7

I had the best frosting ever and need to know what it was. The lady who made it said it was an egg white and butter buttercream but it was lighter than any I have ever had. I have searched all of my books and the recipes all look very close to the same. She also put Raspberry "coolie"? in it. What's that? I have never had a frosting like it. Any thoughts would be really appreciated.

6 replies
prterrell Posted 10 Apr 2009 , 1:51am
post #2 of 7

It was either IMBC or SMBC.

Coulis:

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a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples.




(Quoted from wikipedia).

JanH Posted 10 Apr 2009 , 7:07am
post #3 of 7

Just what prterrell said. icon_smile.gif

A coulis (coo-LEE) is a thick sauce or puree.

Raspberry coulis recipes:

http://www.recipezaar.com/Raspberry-Coulis-59967

http://www.foodnetwork.com/recipes/sara-moulton/raspberry-coulis-recipe/index.html

Melysa's SMBC has a fruit puree (coulis) variation:

http://www.cakecentral.com/cake_recipe-6927-Very-Vanilla-Swiss-Meringue-Buttercream.html

HTH

crishna Posted 12 Jun 2010 , 1:29am
post #4 of 7

2 1/2 cups sugar

1/2 cup water

1 cup eggwhites

1 tsp. cream of tartar (optional)
1 1/2 lbs. or 6 sticks butter cut up into small pieces
1 tsp. pure vanilla

Yorkiemum Posted 12 Jun 2010 , 1:52am
post #5 of 7

I have tried both of the buttercreams made with egg whites and butter and I think they taste too buttery. This frosting tasted almost like a whipped cream it was so light.

mkolmar Posted 12 Jun 2010 , 3:05am
post #6 of 7

Try a different recipe. It has to be either IMBC or SMBC. You can cut back on the butter in those recipes also. There are some that call for more than others. I have a lot of requests for these because of the light texture. Everyone calls it that whipped stuff when they order it.
These recipes can also take on so much liquid added to it so start out slow with your coulis and go from there.

pmarks0 Posted 12 Jun 2010 , 3:21am
post #7 of 7

I've had SMBC's that really had a strong butter flavour. I didn't like it either. But I found this one on this site and it's really good. It uses less butter than some other recipes and uses lots of vanilla.

http://cakecentral.com/recipes/5453/the-well-dressed-cake-swiss-meringue-buttercream-with-variations

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