How Do I Get Fluffy Frosting Like The Pink Cake Box??
Baking By buttercreambites Updated 5 Jun 2009 , 8:12pm by sweetlayers
I recently started my own business and I am still working with different types of Buttercream frostings. I have yet to find any recipes that give me the fluffiness or the heigth like Pink Cake Box, please help!!!
It looks like Swiss Meringue Butter Cream (SMBC) to me...
You could send her a message and ask though. She in on CC. Her username is Pinkbox.
Good luck!
Her name isn't pinkbox... that is a different user. Anne Heap's name is pinkcakebox I believe.
I don't think it's SMBC. I think it looks way too stiff. Whenever I ice my cupcakes they look like hers w/ American Buttercream. I just use a wide tip.
I looked it up. It is american
HTH!
http://blog.pinkcakebox.com/4-tier-wedding-cake-5-2007-07-21.htm
i took a class with her. i asked her if she used swiss or italian merigue buttercreams. her answer was "nope. just a good old powdered sugar and shortening buttercream"
Okay, had to interject here since this sounds like a NJ discussion.
If you haven't, please sign the petition to support the legalization of home bakeries in NJ.
http://www.petitiononline.com/NJHBL/petition.html You can also Google NJ Home Bakers Law, and voila, there we are. Also, if interested in the NJ Cake Decorator's Cake Club, you can join at meetup.com.
HTH (I realize it's not the BC recipe, but ...........)
i took a class with her. i asked her if she used swiss or italian merigue buttercreams. her answer was "nope. just a good old powdered sugar and shortening buttercream"
how did it taste like? and is it the same frosting they use under fondant? their cakes are gorgeous!
i didnt get to taste it... but she said thats what she used.
and she also stressed refridgerating the cake between steps.
As long as Hi Ratio is used.. shortening buttercream isn't horrible, IMO.
American buttercream is made w/ powdered sugar and either butter, shortening, or a combo of both. I use all butter, but that makes it really soft. If I could get my hands on HR shortening, i'd use a hybrid of both.
Buttercream Dream (a recipe submitted by AgentBaker) is pretty good. I get a lot of compliments on it. It's my standard 'go to' recipe for American BC.
Yes, I agree...as long as you use hi ratio (sweetex) all your icings will be fluffy.
I LOVE the stuff.
She actually uses butter, powdered sugar and a little bit of shortening, not just shortening......makes a big difference. The butter gives it a really delicious taste.
I just tried indydebi's buttercream. It is so light and fluffy. I always use Buttercream Dream, so I thought I would try adding the Dream Whip to it also. Guess what? Lovely, fluffy buttercream.... YUMMMM
I just tried indydebi's buttercream. It is so light and fluffy. I always use Buttercream Dream, so I thought I would try adding the Dream Whip to it also. Guess what? Lovely, fluffy buttercream.... YUMMMM
MMMMmmmm...That sounds good. I love both of those recipes! I'll have to try them together!
I thought that I once read in a post here that if you could not get HRS, that walmart brand shortening was a good substitute cause it still had trans fat in unlike crisco.
I use my local Harris Teeter store brand. It still has the transfats also. I just cannot afford the HRS as a small, smallllll, time hobby baker. You just need to read the labels.
I started buying the WalMart brand instead of Crisco and it definately has a different texture and flavor. Smoother for sure and I've only used the Buttercream Dream recipe. I ordered a 3lb tub of Hi Ratio from FondantSource.com last night (use cakecentral' in the coupon code box for a 10% discount!). I wanted to compare it against the WalMart brand and I really want to try SugarShack's recipe...
I use my local Harris Teeter store brand. It still has the transfats also. I just cannot afford the HRS as a small, smallllll, time hobby baker. You just need to read the labels.
So is it the Trans Fat that makes it high-ratio?
Quote by @%username% on %date%
%body%